That Voodoo That You Do

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STORY:

Let me live beneath your spell, do, do that voodoo that you do so well…this tasty concoction doesn’t require any magic words and won’t have you doing any hocus pocus tricks, but one sip and her sorcery will enchant you with a charm like no other. Serve this up at your next get together and you are guaranteed to not get the evil eye.

PROFILE:

Amber, yet a little hazy and malty; balanced, but with a twist of spice the wheat lends. A rich, dark ale that pours with a thick, creamy head.

SIMILAR TO: 

New Belgium Brewing – Fat Tire Amber Ale Bell’s Brewing – Bell’s Amber Ale

RECIPE INCLUDES:

  • 1 Can Bewitched Amber Ale Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 BrewMax SoftPack LME - Golden
  • 1 Packet No-Rinse Cleanser

YOU PROVIDE:

  • 1 Cup Brown Sugar, packed

Additional Information


  • OG: 1.070(approx.) -- FG: 1.015 (approx.)
  • Flavor: Balanced
  • ABV (alc/vol): 7.4%
  • SRM (Color): 19
  • IBU (Bitterness): 30
  • BJCP Style: 19. Amber and Brown American Beer - 19A. American Amber Ale

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 1 - 2 Months = 3 - 4 Months

Click here for printable instructions.

That Voodoo That You Do Instructions

RECIPE INCLUDES:

  • 1 Can Bewitched Amber Ale Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 BrewMax SoftPack LME - Golden
  • 1 Packet No-Rinse Cleanser

YOU PROVIDE:

  • 1 Cup Brown Sugar, packed

Additional Information


  • OG: 1.070(approx.) -- FG: 1.015 (approx.)
  • Flavor: Balanced
  • ABV (alc/vol): 7.4%
  • SRM (Color): 19
  • IBU (Bitterness): 30
  • BJCP Style: 19. Amber and Brown American Beer - 19A. American Amber Ale

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 1 - 2 Months = 3 - 4 Months

 

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER.

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can and LME softpack in hot tap water.
    2. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring water to a boil, add in the brown sugar while stirring to avoid clumping, then remove from heat.
    3. Open the can of Brewing Extract and the pouch of LME, and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
    4. Fill keg with cold tap water to the 4-quart mark on the back.
    5. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously with the spoon or whisk.
    6. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.
    7. Put your keg in a location with a consistent temperature between 68°and 76° F (20-24°C), and out of direct sunlight. Ferment for 7-14 days.
    8. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.


Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.

After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

Step 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)

Flavor Profile

balanced-recipesFlavor Profile
Alcohol by volume: 7.4%
SRM (color): 19
IBU (Bitterness): 30
That Voodoo That You Do is rated 4.7 out of 5 by 46.
Rated 4 out of 5 by from Favorite recipe thus far... I have brewed 10 or so, recipes from Mr. Beer, and this is by far my favorite to date. As always, this beer evolves with age, but it is certainly drinkable after a month of conditioning. I prefer darker beers, and this is a beautiful dark amber, with a thick, creamy head. I'm no beer aficionado, so the taste is hard to put into words, but it is smooth and rich. I love drinking this beer with a grilled steak! I only rated this at 4 stars, because I think perfection is hard to obtain for any product. But, I will say, I have purchased this recipe 3 times, and will continue brewing this beer for the foreseeable future.
Date published: 2016-04-27
Rated 5 out of 5 by from You should try this one! This beer was a little more complicated than most but worth every moment! I ran out of my other beer and this one had only been in the bottle for two weeks, I usually prefer to leave in the bottle for three weeks. I reluctantly opened it one week early but no worry it was perfect, crisp and fresh with a great head of foam. The only thing I would do different when I brew this the next time is if you like to pitch your yeast like I do, take the spice bag out and put it back in after pitching the yeast. I did not and the spice bag went to pieces, it not hurt anything other than I had to strain the particles out before I bottled it. You will like this one!
Date published: 2015-05-02
Rated 4 out of 5 by from The Waiting Is The Hardest Part Brewed on October 19th, 2015. I let this one go 3 weeks in the fermenter (as that was suggested on the Mr. Beer Forums) and bottled it on November 9th, 2015. I decided be good and let it go at least 4-5 weeks before sampling it. I did and it was still had an apple cider taste to it. So I let it go another 4 weeks (around 9-10 weeks total conditioning) and boy did it get much better. Nice smooth finish and a fantastic taste. I will say that this lists the SRM at 19 and the picture makes it look red, but mine is probably more like 28 or 29. In fact I had a friend comment that it looked more like a stout (colorwise). Overall, a great beer, but show some will-power and let it condition at least 8 weeks before drinking it.
Date published: 2016-01-16
Rated 5 out of 5 by from Notes I just want to mention that some of the reviewers are mentioning a "spice bag" and hops. This recipe does not have hops or a "spice bag". Please make sure you are writing a review for the correct recipe and don't include incorrect brewing instructions that may confuse new brewers. I made this recipe by following the included instructions, fermented in the LBK for 3 weeks (I do this for all recipes). After I bottle, I keep them in a dark room for the higher end of the suggested lager time, then they go to the fridge for a week or so before I try one. So far I haven't been disappointed. Cheers!
Date published: 2016-04-08
Rated 5 out of 5 by from Good after 8 weeks, GREAT after 3 months I brewed this beer in early fall and after about 8 weeks (5 in the bottle) it was really good. I kept two bottles back to see what extra conditioning would do and after about 4 months I cracked one open and it was GREAT! Smooth, great tasting beer and the aroma as you tilt the glass is unbelievable; a mix of caramel and malt that makes your mouth water before the beer even gets there. This is my favorite Mr. Beer recipe so far!
Date published: 2015-05-02
Rated 4 out of 5 by from Good Flavor I let mine bottle condition for 2 weeks and then tried a couple bottles. It was way too malty for me at that time. I left it to condition for another 3 weeks (about 5 1-2 total) and tried it again. HOLY MOLY did the flavor change! It became so much better. It has a nice balanced flavor, a little bit of the malt with a nice sweet caramel flavor that is not too in your face. Overall I would say this was a pretty good brew. Bottle Condition it for at least a month and you should be happy. If you want to be drinking something in 3 weeks this Voodoo is not for you
Date published: 2015-05-02
Rated 5 out of 5 by from Great recipe! I have been brewing with Mr. Beer for more than a year now, and this is one of my favorites! Listen to the other posts about the conditioning time, and you will not be disappointed. At two weeks I tried one and it was obvious that it needed more time. Three weeks later, and wow what a difference! Fantastic taste, nice balance, not too hoppy to overpower the slightly sweet malty flavors. I have not repeated a recipe yet, but now I am!!!
Date published: 2015-05-02
Rated 5 out of 5 by from One of my Favorite Beer hands down If you have not brewed this yet you are missing a great beer. This by far is one of the best beers brewed I have ever had, in fact best beer bought or brewed!. This beer gets better with age, Let it sit in your fridge for a few months and you will be amazed. Smooth, a little sweet and great aroma, everytime i open a bottle I am amazed at the flavor and complex taste. Do yourself a favor and make this one of the first ones you brew, it will give you the brew bug. One tip, use really good organic brown sugar, it does make a difference.
Date published: 2017-03-19
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