Have You Seen Cleopatra's Asp? - ARCHIVED

Have You Seen Cleopatra's Asp? - ARCHIVED is rated 3.5 out of 5 by 2.
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Ancient Egyptians were known for their brewing prowess, even immortalizing it in their hieroglyphics. Barley and wheat spiced with mandrake root (an aphrodisiac), dates and honey; their beer began as loaves of bread stomped into submission and fermented lovingly to render a drinkable wage.

$25.44
SKU
90-15163-00
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Click here for printable instructions.

Ancient Egyptians were known for their brewing prowess, even immortalizing it in their hieroglyphics. Barley and wheat spiced with mandrake root (an aphrodisiac), dates and honey; their beer began as loaves of bread stomped into submission and fermented lovingly to render a drinkable wage. Our amped-up take on appeasing your inner sphinx is easier to brew than the original, while keeping the key flavors at heart. Blood red malt and a little wheat form the core, with a little sugar and spice to bring it all together for a tasty trip down memory lane in the Valley of the Kings. A dash of cayenne provides the bite that sealed the queen's fate, but here it is pleasure, not pain, that carries you away.

RECIPE INCLUDES:

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

YOU PROVIDE:

  • 4 oz. Date or Palm Sugar
  • 6 oz. Honey
  • 1 tablespoon Ginger Root, peeled, freshly grated
  • 1 teaspoon Cardamom, ground
  • 1 teaspoon Cayenne Pepper, ground

Additional Information


MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 3 WEEKS.

OG: 1.077 (approx.) -- FG: 1.014 (approx.)

Suggested conditioning time is 2 to 3 months.

Flavor: Balanced

ABV (alc/vol): 8.4%

SRM (Color): 16

IBU (Bitterness): 30

Click here for printable instructions.

Have You Seen Cleopatra's Asp? Instructions

RECIPE INCLUDES:

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

YOU PROVIDE:

  • 4 oz. Date or Palm Sugar
  • 6 oz. Honey
  • 1 tablespoon Ginger Root, peeled, freshly grated
  • 1 teaspoon Cardamom, ground
  • 1 teaspoon Cayenne Pepper, ground

Additional Information


MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 3 WEEKS.

OG: 1.077 (approx.) -- FG: 1.014 (approx.)

Suggested conditioning time is 2 to 3 months.

Flavor: Balanced

ABV (alc/vol): 8.4%

SRM (Color): 16

IBU (Bitterness): 30

 

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download 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 spices, honey and date sugar while stirring to avoid clumping, then remove from heat.
    3. Open the can of Brewing Extract and the pouch of LME, pour the contents into the hot mixture. Add in the grated ginger root, 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 to download by visiting our help desk.)

Rated 3 out of 5 by Bryan from With less cardamom this would be spectacular I wanted darker sugars in this one, so I searched heaven and earth, or at least all the local grocers, for actual Date Sugar. This saved the batch I think. The recipe calls for far too much cardamom, probably needing only 1-3 to 1-4 of what's called for, for a 2 Gallon Batch. I actually reduced the cayenne in this to 1-4 and was pleasantly rewarded with just a slight bite at the end, perfect for this size batch.Do this and be rewarded with a malty, spicy brew with a residual sweetness and a bit of bite at the end.
Date published: 2015-08-17
Rated 4 out of 5 by rogerlb from Decided to revive an archived recipe This struck my fancy, a way to gussy up a That Voodoo That You Do recipe with the addition of date sugar, cardomom, ginger. A low-key spiced beer. Since there's only one review, thought I'd go into detail here. Followed recipe here, but put in hatch peppers in "dry-hop" instead of cayenne. A little more vegetable- flavor, less pure heat. In LBK for 3 weeks, and bottle conditioned for 7 weeks. This is much less sweet than regular Voodoo, possibly due to adding date sugar instead of brown sugar, and honey which I believe mostly fermented out. Ever so slight molassas quality. Cardomom I put in only 3/4 tsp, aware of warnings not to "overdue" it. It makes it a bit "musty" and chai like. Interesting, not fantastic, but not terrible either. Very little heat bite at the end. Ginger is a nice addition, adds nice bite, ends up feeling a bit heavier than That Voodoo, drier at the end. I might have put in more pepper but wanted to be cautious. This isn't spectacular but a way to change up a base of Bewitched Amber and Golden LME with adjuncts.
Date published: 2017-11-13
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