That Voodoo That You Do Amber Ale

That Voodoo That You Do Amber Ale is rated 4.8 out of 5 by 91.
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You'll feel enchanted after your first few sips of this delicious ale. Amber, yet a little hazy and malty; balanced, but with a twist of spice the wheat lends. Just the right notes all the way through... something truly magical is at work here.

 

$27.95
SKU
90-15095-00
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That Voodoo That You Do Amber Ale

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Summary

    What You Get

    1 Bewitched Amber Ale Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of BrewMax LME Golden

    1 Packet of No-Rinse Cleanser


    Your Provide

    1 Cup Brown Sugar


    For Fans Of

    New Belgium Fat Tire Amber Ale

    Bell's Amber Ale


    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.070

    Final Gravity: 1.015

    ABV: 7.4%

    SRM: (Color): 19

    IBU: (Bitterness): 30


    STEP 1: SANITIZING

    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    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
    BrewMax LME in hot tap water

    2. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot, mix in the 1 cup of brown
    sugar and bring the mixture to a boil then remove from heat.

    3. Open the can of Brewing Extract and the BrewMax LME and pour the contents into the hot mixture in your pot. Stir
    until thoroughly mixed. This mixture of unfermented beer is called wort. 

    4. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be
    approximately 1 gallon of water. 

    5. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water.
    (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

    6. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    7. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 70° and 78° F (21°-25° C), and out of direct
    sunlight. Ferment for 14 days.


    STEP 3: BOTTLING & CARBONATING

    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    TIP FROM OUR BREWMASTERS

    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 4 out of 5 by Boat Guy 22 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 Anthony 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 4 out of 5 by paulo269 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 3 out of 5 by gr62063 from did not meet expectations, by my own fault To me, 3 stars means good, not exceptional. First a disclaimer. I brewed two batches of Oktoberfest, this recipe, Howling Red, and Bewitched right in a row. All very similar brews and I think I got bored with the flavor. I resolve to mix it up better in the future. I fermented for 3 weeks, carbonated and conditioned for 10 weeks, chilled for 3 days. Bottled in 12 oz bottles with 1 tsp table sugar as primer. With the brown sugar in the recipe, primer should be .75 tsp at most as carbonation was a little high. Still a good brew that I hate to grade down because of my mistake on the sugar and general fatigue with this style of brew.
    Date published: 2017-10-23
    Rated 5 out of 5 by Gary6R from Rich & Complex Flavors Yet another Mr. Beer recipe that’s now found near the top of my favorites list. Deep amber color, thick head (perhaps a bit less priming sugar next time), interesting varied aromas. The best element for me is how the rich flavors seem to transition. Initially malty goodness, with maybe just a hint of sweetness in there (caramel? brown sugar?), then … Bam! – along comes just enough hops-tilt & bitterness to keep one interested, plus the enhanced ABV% kicking in. All worked just fine by my preferences. Granting an overall personal evaluation grade of A-. Will definitely try this one again, Mr. Beer fans out there. Have my eye on it next for a Halloween-week brew.
    Date published: 2018-04-24
    Rated 5 out of 5 by Tjsmitts 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 5 out of 5 by Mitch LeRoux 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 5 out of 5 by Texjammer from This is a medal winner! This isn't my first review, because I've got an update. I made a triple batch of Voodoo and won 2nd place for Amber/Brown Ales at our Brewfest homebrewers competition. I have changed the MB recipe slightly, I don't use their LME. Instead I use 1# Breiss Amber DME and 1 cup of dark brown sugar per can of HME. I brewed this in June, 2017 and left in the fermenter for 4 weeks. I bottled with 5 oz corn sugar mixed with wort in July 2017 and won a medal in May 2018 with (36) 12 oz bottles cold crashed for 7 days before serving.
    Date published: 2018-06-08
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