Mumbo Recipe: Foreign Extra Stout

Looking for a solid stout recipe? Try this amazing foreign extra stout that won “Best in Show” at the 2012 California Homebrew Competition.

Foreign Extra Stout
An amazing stout that won best in show at the 2012 California Homebrew Competition.
  1. For 5.0 Gallons...
  2. 10.0 lb - American Two Row
  3. 1.0 ib - Carafoam Malt
  4. 1.0 lb - Black Patent
  5. 1.0 lb - Chocolate Malt
  6. 1.0 lb - Crystal 80L
  7. 6.0 oz - Roasted Barley
  8. 1.0 oz - Centennial hops @ 60 minutes
  9. 1.0 oz - Centennial hops @ 30 minutes
  10. 1.0 oz - Williamette hops @ 10 minutes
  11. 1 tablet - Whirfloc @ 15 minutes
  12. White Labs WLP004 Irish Ale Yeast
  1. Conduct a step mash with rests for 20 minutes at 122 degrees, 45 minutes at 152 degrees, and 10 minutes at 168 degrees.
  1. Boil time: 60 minutes
  2. Original Gravity: 1.070
  3. Final Gravity: 1.025
  4. IBU: 63
  5. SRM: 60
  6. ABV: 6.3%
Beer News

BeerMumbo’s 30/30/30/30 Challenge

So I recently read about the Brew Professor’s 30 Days of dryness to lose weight and something something something about marathons.  Well, I will not be accepting that challenge. Mostly because I have realized that if I give up my passion for beer, I will probably eat worse and end up being fatter than I already am.


My solution?  Drink 30 new beers, brew 30 gallons of beer, and lose 30 pounds in 30 days

Starting October 1st I will commit to trying 30 new beers, losing 30 pounds (yes I said 30), and brewing 30 gallons of beer over the first 30 days of October.  On October 31st I will celebrate by doing 30 pushups and 30 sit ups and enjoying a 300 calorie double IPA and a 3000 calorie meal.

How about that challenge to bring my man card status above and beyond Mike (The Nutrition Professor),Tom (The Queen of Queen City Drinks), BeerQuestnoABV, and Osbornagainbrewing.

But wait!  That’s not all…

I will allow my readers to choose what I brew and one lucky person (drawn at random) who comments on this post will receive 2 bombers of each beer I decide to brew.  So what should a brew?  I’ll take requests up to 15 gallons.


On October 1st, I will post my starting weight with a photo and the first beer I’ll try.  I will also be happy to take homebrew donations if you would like your homebrew featured and included as one of the 30 beers that I try. 

Cheers to beer!  Cheers to health!  Cheers to Brew Professor and his endeavour.  I think it is a good idea.


Brew A Legendary Ballantine Ale or IPA

Before Ballantine beer came in a shameful 40oz container and shared the shelf with Olde English and Colt 45, it was great beer.  Actually, they brewed some pretty amazing concoctions for back in the day. They were a large scale brewery with craft beer brewing care.  They self distributed locally and brewed seasonal and one time release brews.  Impressive to say the least.

Ballantine truck.jpg
A Ballantine delivery truck from 1905

The Ballantine Brewing Company dates back to the 1840’s in New Jersey.  A Scottish immigrant named Peter Ballantine decided to commercially produce his well respected recipes. They were brewing quality beers under a few different names until the company closed in 1972.  Miller Coors now brews the beer and the original recipe has been flushed As of 2005.  During their years of brewing Pallantine released ales, lagers, porters, stouts, a dark lager, and a bock.  Their most prized beers were an aromatic IPA that was aged in wood for a year before bottling and the sought after Burton Ale.  This ale was aged for 10-20 years in wood before being gifted.  It was never sold commercially and was only given as a special Christmas gift to distributors and serious VIPs.

Burton Ale.jpeg
The Elusive Burton Ale. Bottles of this this are still traded and auctioned off. Even today they still hold a nice flavor profile. Good luck finding one!
A Balantine XXX Ale can
Ballantine IPA
Ballantine Wood Aged IPA

So you now have an idea about the amazing history of the Ballantine Brewery and the awesome legendary beers that USED to hold this name.  Here are two original Ballantine recipes for you to brew up.  However,  if you do the IPA…age it in wood for a year.  It just seems like the right way to finish this beer.




Aunt Babette’s Beer and Other Receipts – 1889

I was rummaging through some more old books and came across “Aunt Babette’s Cook Book: Foreign and domestic receipts” c1889.  This is a Jewish cookbook published by The Bloch Publishing and Printing Company which had a location in Cincinnati, OH.  It’s an amazing collection of receipts and is well worth the read.

After reading some of Aunt Babette’s receipts for game,  I will never complain about my options at the dinner table again.  However,  I am intrigued by her Beer Soup, Hot Beer, and Eierbier receipts.  So, I did a little research.

Eierbier and Hot Beer:  This is a receipt that came over to America with the German and Polish immigrants in the 1800’s.  There are many records from the early 1800’s mentioning this odd beer concoction.  It was often described as a cold weather drink that is warm and creamy to enjoy.  Yuck!  I am not planning on trying this anytime soon.

<a href="http://beermumbo.com/wp-content/uploads/2013/08/Eierbier.png"><img class=" wp-image-2094" alt="Eierbier" src="http://beermumbo.com/wp-content/uploads/2013/08/Eierbier.png" width="700" height="750" /></a> Eierbier is a frothy and creamy drink that used to be used a cure all for the flu and common respiratory problems.  Served very warm with a spoon.

Beer SoupBelieve it or not, this dates back to the Carolingian Empire.  Beer soup for breakfast?  Indeed!

Beer Soup
<a href="http://beermumbo.com/wp-content/uploads/2013/08/Beer-Soup2.jpg"><img class=" wp-image-2096" alt="Beer Soup" src="http://beermumbo.com/wp-content/uploads/2013/08/Beer-Soup2.jpg" width="700" height="431" /></a> The recipe for beer soup has changed much over the years. This is what a traditional beer soup looks like with cheese added.

Here are some additional receipts that I found interesting:

Raisin Wine





Fricasseed rabbit

Oyster Plant

If you would like to read the entire book of receipts,  you can download it here from BeerMumbo.  Cheers and please let us know if you decide to take on one of these receipts.


A Simple Mosquito Trap Using A 2-Liter Bottle, DME,…

It is summertime and that means spending time outside enjoying your favorite craft beer is a must.  However, there is nothing more frustrating than cracking open a beer and immediately realizing you are being eaten alive by mosquitoes or that damn fly will not stay out of your beer!  As a homebrewer I spend a lot of time brewing and drinking beer outside.  Did you know that studies have shown drinking beer increases your mosquito sexiness by 15%?  Did you know a mosquito can smell that CO2 being released from over 50 feet away?  The solution:  FERMENTATION.  This is how I keep those nasty insects away from my happy time.  I have noticed this works for many insects including mosquitoes and flies.

Supplies Needed:

  • Scissors or A Utility Knife
  • Empty 2-liter bottle
  • 1 Cup DME (Dry Malt Extract) or Brown Sugar
  • 2 Cups of water
  • Baking Yeast
  • Black cloth
  • Insects to kills
1. Find an empty 2-liter bottle


2. Cut the bottle into two parts. You will want the bottom portion to be slightly larger. 60/40 should do it.


3. Put the two pieces together like this. You will want room at the bottom for some liquid.  The hole inside is where the insects make their way in.


4. Add 1 cup of DME (brown sugar will work too) to 2 cups of really hot water
Bakers  Years
5. Add some baking yeast to your concoction. Baking yeast works better in high heat and creates more carbon dioxide. Insects are attracted to the CO2 gases released when the yeast attacks the sugars. If you are in a pinch and the temperature isn’t too hot, you can use brewing yeast.


6. Your mixture should look something like this and should contain the DME, yeast, and hot water.
7. Add your Mosquito cocktail to the 2-liter trap like this.
8. Wrap the trap in something black. Mosquitoes and most other insects are attracted to black. I used weed cloth which seems to work well.  You are done!  Now sit back and wait!
If your trap looks like this one…move!



How To Build A Simple Homemade Stir Plate

If you are searching for a way to bring your homebrewing to the next level, it is time to build a stir plate. A stir plate has one simple purpose…stir like a boss. There are plenty of commercial grade stir plates out there for $40-$200. That is nonsense and keeps you from enjoying the second best thing about homebrewing, building stuff.

To maximize yeast, it is essential to make a starter.  This will help the yeast get a head start and ferment better and faster.  If you have no idea what a yeast starter is,  Google it and return to this page afterwards.

What do you need?

  • A cigar box or project box
  • A rare earth magnet from a hard drive
  • PC cooling fan (these are everywhere)
  • Universal AC/DC power adapter
  • Super glue
  • Craft beer to drink
  • Electrician tape or Solder
  • Rubber rings
  • On/Off switch
  • LED power light
  • Rheostat
  • Stir Bar
  • 1000ml or 2000ml Erlenmeyer Flask or A mason jar works as well

Here is a lame video that I made (after drinking three cans of Resin) showing the different parts and the wiring in my homemade stir plate.  I am NOT an electrician and there is probably a better way to do the wiring.  There are also way better stir plates out there you can buy or even make.  Well,  my plate works and it works damn good.  That is all that matters.

You will need a rare earth magnet. These can be removed from an old hard drive. Just look for this piece and remove the magnet attached to it. Be careful, these will break and need to be removed using something flat with a large base. Pry them off.
Glue the rare earth magnet to the top of the fan with the center that spins. Make sure it is centered very good. Test it out before applying the super glue.<br />Some people hang the fan from the inside of the box with screws. I attach rubbed feet to absorb some of the vibration and it allows the magnet to be close to the stir bar.<br />Glue This to the bottom of your box lid.
Close up of rubber ring.
On/Off switch and LED power light. You will want to solder these connections or use connectors.
On/Off Switch and LED power light
Run the positive from the AC/DC adapter to the On/Off switch and then to the middle of the Rheostat. You will also want to connect the positive wire of your LED to the On/Off switch too.<br />Hook up the negative of the AC/DC adapter, the LED light, and the Fan together and seal the connection. You are done with the negative wires.
Hook up the positive wire of your fan to one of the outside connections of the Rheostat and solder. Wiring is done.

If you did everything correct, it should fire up and function properly. Make sure the rheostat is not hot when you touch it. I made the mistake of crossing one wire incorrectly and it got very hot to the touch.

Good luck on your build and I hope my half assed tutorial helped!


Unconventional Pre-Chiller To Cool Wort Quicker

Ok, so maybe the method isn’t unconventional since it is basically the same process used in a Whirlpool Immersion Chiller. However, the use of random supplies is.

One of the most important steps in homebrewing is chilling the wort to an optimal temperature for pitching yeast.  The primary objective is to chill as fast as possible.  There isn’t a magical chill pill available on the market so this step should be taken serious. Why?

1. The longer wort is exposed,  the greater chance infection can occur. Infected beer = FAIL

2. The possibility of oxidation increases the longer that precious brew is exposed to the elements.

3. Dimethyl Sulfide will continue its destructive course as long as the wort is not boiling.

4. Creating a quick “cold break” results in clearer beer. The cold break is essential to avoid the haze look to your finished product. Achieving a fast break is the only way to precipitate these proteins and impress your peers with a clean and clear beer.

I think you get the point!

We have all experienced the “stall spot” during the cool down wishing we could find a way to speed things up. What is the “stall spot”? The wort cools quickly from a boil down to around 85°-90°. At this point, the outside temperature and wort temperature are starting to run a parallel side by side race. This is even worse in the summer heat.

To pitch the yeast, wort temperature generally needs to fall below 80°. The last thing anyone wants to do is leave wort exposed to mother nature’s wrath. I have actually fallen victim to a bird shit bomb directly into my wort and infected batches. Yes, I still drank them ALL. However, it made me want to find a solution without spending any money. My wife tends to make me sleep on the couch when I get caught dropping dollars on brewing equipment.

My father-in-law came up with an unconventional work of art to chill the wort to pitching temperature once it hit a stall. He found the supplies sitting around the house and pieced together his odd yet awesome contraption.

– Standard wort chiller
– An under the bed storage bin
– Floor pump used to pump water from a basement floor.
– Bag of ice

Cut out a hole in the lid of the storage bin so the pump can sit flush against the bottom. Done! Nobody even got hurt with the saw.


When the wort reaches around 100°, dump a bag of ice into the storage bin and add some water. You want an ice bath. You can also start this method from the end of boil as long as you have enough ice. The hot wort exchange melts the ice bath quickly. I personally found 100° to be an ideal target for two reasons.

1. The wort generally chills pretty quickly with a wort chiller for the first half of the the chill.

2. When I brew…I drink. I can remember 100° pretty well when I have had a few.

Hook up the wort chiller to the pump so an ice bath can be recirculated through the coiled copper and back into the storage bin. It works like the cooling system on a car. The objective is passing the ice cold water through the chiller. Add a solid whirlpool with a drill and sanitized paint stirrer (paint stir what?) and you are in business.

This will cool the wort within a few minutes. Be careful you do not over chill the wort. That would defeat the whole purpose.


This concept can easily be applied using any cooler and submersible pump. Cheers to brewing beer and cheers to inventing odd ways to brew like a pro for half the dough.


An Inexpensive Homebrew Water Filter

The other day I was brewing a collaboration with The Brew Professor and he showed me a simple yet effective water filter that hooks up to any hose. It was an RV water filter! If it can filter water for an RV, why not beer?

This isn’t a fancy RO system but it is a great way to brew with better water for very little money. The 100 micron fiber filter helps reduce some of the bad tastes, chlorine, and odors that can come along with public or well water.  Treat your beer with love and pure water.


You can buy these for under $20 through Amazon and it is well worth the small investment. I really liked the simplicity of the Camco 40043.  If you want to get even more fancy pants, add a Drinking Water Hose for less than $10.




15 “Other” Hops You Must Try In A Homebrew

If you brew beer, ideas and recipes often pop into your head. There are few things more rewarding than a hop bill that fits together perfectly. Everyone knows about the Centennial, Cascade, Columbus, Citra, Simcoe, and many other mainstream hop varieties. These are all wonderful and make any ale outstanding. However, why not try some of the lesser known hop varieties that are way underrated. Did you know about Nelson Sauvin and its grape profile? Have you ever dry hopped with Apollo? On your next batch, try a hop that you have never used before! Here are 15 hop varieties you may or may not know about. Try one…or more of them. Your beer will love your for it.

Recently released in 2012, this is the grand baby of Pacific Jade.  It has a fresh squeezed citrus profile with hints of pine.  Waimea has high alpha acid levels and can be used as a bittering boss or an aroma phenom.

Buy Waimea Hops

A cross blend by Hopsteiner.  This is a dual purpose hop that works for both aroma and can also be used for bitterness.  It has a floral profile with a kick that some describe as melon, pear, or apple with a squeeze of lemon.

Buy Calypso Hops

This is a fairly new hop blend that most of us have heard about by now.  It was created to satisfy the West Coast Style aromas addicts like myself.  Citrus, tropical fruit, pine, and a little spice make this a serious player in the game.

Buy Zythos Hops

Falconer’s Flight
This is an amazing blend of Simcoe, Citra, Sorachi Ace, and a few other undisclosed hops.  HopUnion developed this blend to honor the legendary Glen Hay Falconer.  It is a perfect late addition packing a floral and tropical fruit profile.

Buy Falconer’s Flight Hops

This is a very unique creation by Washington’s hop breeding company.  If Nugget and Simcoe had a love child,  Mosaic would be her name.  It has an unexpected floral and fruity profile accompanied by the piney Simcoe DNA that shines through as an earthy addition.  Alchemy Hour Double IPA uses Mosaic to get those one of a kind aromas.

Buy Mosaic Hops

El Dorado
Developed by the CLS Farms and released in 2010, this masterpiece has mostly sat in the shadows with no excuse.  The blend is kept a guarded secret but I will tell you this one is blasted with citrus and tropical fruit.  I would best describe the flavor as a mouthful of Jolly Ranchers.

Buy El Dorado Hops

Nelson Sauvin
One of the most unique hops varieties available that can be used as a dual purpose.  It has an aroma and flavor similar to Sauvignon Blanc grapes and really balances out with most bittering hops.

Buy Nelson Sauvin Hops

Developed by Indie Hops out of Oregon in an attempt to bring Columbia Hops back from the forgotten tomb.  Well they ended up creating a new variety.  Meridian packs lemon zest, sweetness, and some describe it as Hawaiian Punch.

Buy Meridian Hops

Most of us have heard of Galaxy.  Have you tried brewing with this beauty from down under?  It is a very nice aroma gifted dual purpose hop loaded with citrus and fruity notes.  The uniqueness comes from the grassy/earthy finish.  Find it and try it!

Buy Galaxy Hops

This New Zealand creation that some refer to as B Saaz is a relative of the legendary Saaz hop that we all love in our pils and lagers.  It has a smooth citrus/fruity profile that adds a clean finish to any ale.  Motueka would fit well into the IPL fad that is currently working its way through the craft beer realm.

Buy Motueka Hops

Motueka has a little brother and his name is Riwaka.  This is also referred to as Saaz D.  If you have ever wondered what a west coast style Saaz would be like…here you go.  It is not an easy hop to locate.  However,  if you do find it,  buy it!

Buy Riwaka Hops

Developed by the Yakima Chief Ranch, this is a solid dual purpose hop that is better used on the aroma end.  It packs a grassy yet fruity punch unlike most hops.  Looking for a unique IPA?  Try it as a late addition and you will be surprised!

Buy Palisade Hops

Strickle what?  Another New Zealand hop developed by DSIR Research that can serve as a dual purpose hop.  Simcoe similarities of pine with a Sorachi Ace lemon zest.

Buy Stricklebract Hops

AU Summer
This is a seedless variety developed in Australia as an aroma hop.  Summer is one of only few hop varieties that pack a apricot and melon profile.  It would pair nicely with some of the popular west coast style American hops.

Buy AU Summer Hops

First cultivated in 2000, this totally underrated hop packs an alpha acid bite and an orange citrus aroma.  This is a solid hop to use in a double or imperial IPA as a first addition and late addition.

Buy Apollo Hops

Of course there are plenty of other amazing hops that are often forgotten.  Please let me know if you have any ideas as to some that I should add to this list.  Cheers to brewing good beer and cheers to drinking that good beer!

Beer News

How To Plant Your Own Hops With Ease

So you have decided that it would be exciting to grow your own hops at home.  Growing hops can be a very fun and rewarding project as long as you have the time, space, and desire to lay out the effort required.  You cannot grow hops at home to replace those you are currently buying from your home brew store.  Why?  The alpha acid levels of those you grow at home will basically be unknown.  Hops grown as an amateur at home can be utilized for aroma and late hopping.  Fresh Hops!  It really does not get better in my opinion.

Before you begin the hop mission you need to consider a few things…

1.  Do I have room to grow hops?  They are not like growing a tomato plant.  Hops require room to grow.
2.  What kind of beers do I like to brew the most?  This is the driving factor as to what you should attempt to grow.
3.  How many hop varieties can I handle?  No reason to go overboard.


1.  Make sure you pick a nice looking brood of rhizomes.  Look for a mid to high level of buds sprouting.  You do not want something with no bud sprouts.



2.  Dig a hole about 8 inches deep and fill with nice soil.  I mixed in some spent grain with each hole just for good hop luck.  Put enough soil in the hole to create a nice mound about 6 inches above ground level.



3.  Use your hand and make a divot in the mound about 4 inches deep.



4. Make sure you face the buds up or the side of the rhizome with the most buds.



5.  Lightly stomp the mound to compact the soil.  There is no need to level the mound with your Hulk strength.



6.  Drive a growing pole into the ground.  I used a 10 foot pole to make sure I allowed enough vertical growth.


Now wait until you see about 1-2 feet of vine coming out and help start it on the growing pole.  Eventually,  you will want to create horizontal growing lines.  These are just pictures of what I did.  You can find an awesome instructional PDF here,  which I really recommend reading.


Family Beer Recipes from the early 1800s – America’s…


We often forget about the importance beer played in the settlement of the country we love so much.  In the early 1800′s, beer was a huge component to the daily diet for the majority of most Americans including children.  Women even drank beer when they breast fed because it was believed to provide nutrients to the unborn child.  Kids also assisted in brewing beer and worked in breweries through the early 1900’s.  As a matter of fact, families kept sacred cookbooks that contained family beer recipes alongside food recipes that often dated back hundreds of years.  Until modern sanitation methods surfaced,  it was safer to drink beer than water.  If you were going boil water, why not make beer. People were a different kind poor back then.  When a family needed nutrition,  it was up to them to find a means to get by.  Beer played a crucial role in survival and social life.  If you didn’t have money to eat well…you drank well because it was cheap to brew items that could be fermented.

Beer consisted of locally acquired ingredients.   Hop pellets, specialty grains, lab controlled yeasts, and artificial flavorings did not exist.  An open fire with an iron pot is how you rolled.  If you wanted a cheap beer, items were collected and often mixed with molasses.  It was hard for families to acquire grains all the time.  Therefore,  other items were often used to grab sugars starches needed to make alcohol.

Anyways, I was recently given permission by the Cincinnati library and a few historical societies to view some of the rarest books in Cincinnati dating back to 1820.  Check out these awesome old time beer recipes.  Try one!  However, I promise they will not match our current selections.

Check these photos out:

Ohio Recipe Book of the 1820’s – 1820



Family Receipts, or Practical Guide for the Husbandman and Housewife. Cincinnati – 1831

brew1 brew2 brew3 brew4 brew5 brew6 brew7 brew8 brew9

White’s New Cook-Book – 1840

IMG_20130125_125313 IMG_20130125_125321 (1) IMG_20130125_130021-1 IMG_20130125_130252-1 (1)
IMG_20130125_153829 (2)

Here are some bonus items found in this book from 1840.  Can chicken jelly can cure a hangover?  I am definitely not willing to give it a shot!

IMG_20130125_130619-1 IMG_20130125_131141-1 IMG_20130125_131231



Beer Recipes from 1840

We often forget about the importance beer played in the foundation of the country we love so much.  In the 1800’s, beer was a huge component to the daily diet for the majority of most Americans including children.  As a matter of fact, families kept sacred cookbooks that contained family beer recipes alongside food recipes that often date back hundreds of years.  Until modern sanitation methods surfaced,  it was safer to drink beer than water.  If you were going boil water, why not make beer.  People were a different poor back then.  When a family needed nutrition,  it was up to them to find a means to get by.  Beer played a crucial role in survival and social life.  If you didn’t have money to eat well…you drank well because it was cheap to brew items that could be fermented.

Beer consisted of locally acquired ingredients.   Hop pellets, specialty grains, lab controlled yeasts, and artificial flavorings did not exist.  An open fire with an iron pot is how you rolled.  If you wanted a cheap beer, items were collected and often mixed with molasses.

Anyways, I was recently given permission by the Cincinnati library to view one of the rarest books in Cincinnati dating back to 1840.  White’s New Cook Book is a collection of family remedies,  recipes,  and blueprints distributed to the residents of the growing Cincinnati area.  Check out these awesome old time beer recipes.  Try one!  However, I promise they will not match our current selections.

Check these photos out:

IMG_20130125_125223 IMG_20130125_125308 IMG_20130125_130021-1 IMG_20130125_130252-1 IMG_20130125_130344-1 IMG_20130125_153829 (2)