Brewing Mr. Beer's Wicked Revival Ale: My Spiced Halloween Homebrewing Journal

If you're into fall beer recipes, winter homebrewing, or just want to try brewing spiced amber ale with a twist, Wicked Revival Ale from Mr. Beer is a solid pick. This brew combines steeped grains, tea, and optional spice, making it perfect for the season. I brewed a batch, documented the whole process, and added a pinch of nutmeg for a warm finish. If you’re wondering how to brew with tea in beer or looking for a fall beer recipe that’s easy but flavorful, here’s how it went.

What You’ll Learn in This Brew-Along

• How to brew Wicked Revival Ale from start to sip
• Tips for steeping grains and using tea in beer
• How and when to add spices
• Reflections on fermentation, bottling, and final taste

Sanitizing: Setting the Stage

I started by sanitizing everything that would touch the beer—fermenter, spoon, bowl, measuring cup, whisk, spatula, and bottle filler. Mr. Beer’s No-Rinse Cleanser makes it pretty simple. I used half the packet for brew day (saving the rest for bottling), swirled the solution in the fermenter, then soaked small tools in a big mixing bowl. Set a timer for your soaks so you don’t forget what’s been cleaned. I personally soak my equipment for 30 minutes

Brewmaster Tip: Before you brew, tear or cut the label off the HME can and place the unopened can in a bowl of hot water. This helps loosen the thick malt extract inside, making it much easier to pour into your boil.

Steeping Grains + Tea: The Smell of Fall Begins

I brought 8 cups of water to 155°F in a 1-gallon pot and tied the grains and tea into a muslin sack:

• 4 oz Carapils
• 8 oz Crystal 60 (2 packets)
• 4 oz Chocolate Malt
• 4 Red Zinger tea bags

As soon as that hit the water, it filled the kitchen with roasted malt and herbal-fruity aromas—like toasted bread meets hibiscus. I steeped for 20 minutes, keeping the temp steady using a basic kitchen thermometer.

After steeping, I rinsed the sack in a colander with 1 cup of 160°F water. I didn’t squeeze it—just let it drip naturally.

Mini Tip: Don’t squeeze the grain sack—it can extract bitterness. Let gravity do the work.

Boiling and Hopping: Where It Starts to Feel Like Beer

With the grain tea ready, I brought it to a gentle boil and added 1 oz of Northern Brewer hops in a muslin sack for easier cleanup. Boiled for 20 minutes, and the kitchen smelled like caramel and pine.

After removing it from heat, I stirred in the following:

• 1 packet of BrewMax DME Smooth
• 1 can of Canadian Blonde HME

I used a sanitized spatula to get all of the syrupy HME out of the can then a whisk to make sure everything fully dissolved—no lumps left behind.

Into the Fermenter: Turning Wort Into Beer

I filled the fermenter with cold water to Line 1, carefully poured in the hot wort (hop sack included), then topped it off to Line 2 with more cold water—about 8.5 liters total.

After that, I stirred vigorously for about a minute to oxygenate the wort. Then I sprinkled the Safale S-04 yeast on top without stirring and sealed it up.

Fermentation happened in a dark closet at around 68°F. I used a stick-on thermometer from Mr. Beer to keep an eye on temps—it’s simple, accurate, and takes the guesswork out.

Brewmaster Tip: Always use pure, filtered, or reverse-osmosis (RO) water in your fermenter—never use tap water. Clean water makes clean beer, and you’ll avoid any off-flavors caused by chlorine or minerals.

Spicing It Up: My Nutmeg Choice

On Day 7, I added ¼ tsp of ground nutmeg directly into the fermenter. I went with the fermenter method for a mellow, background spice flavor instead of something too bold.

I gently swirled the fermenter (no shaking!) to mix it in without disturbing the sediment layer at the bottom.

Next time: I might try adding spice at bottling for a fresher aroma, but I liked the subtle warmth this gave.

Bottling Day: The Finish Line (Almost)

After 14 days, I sampled a small taste from the fermenter. It tasted like flat beer—not sweet—which meant fermentation was complete.

I sanitized the bottles, added 2 carbonation drops to each one, filled them up to about 2 inches from the top, capped them, and gave each a gentle tip to check for leaks.

Storage: Bottles conditioned upright at 72°F for 4 weeks.

Quick Tip: Don’t rush it—give it the full time to carbonate and mature. It pays off in flavor.

First Taste: Winter in a Glass

After 48 hours in the fridge, I opened the first bottle and poured it into a glass. It had a deep amber body with red highlights and a soft tan head.

Aroma: Malty and floral with a hint of nutmeg

Flavor: Smooth caramel, roasted malt, light fruitiness from the tea, and a soft nutmeg finish

Carbonation: Medium—crisp without being sharp

It’s a fall-friendly brew with great balance. Perfect for pairing with roasted snacks or a scary movie marathon.

What I'd Do Differently Next Time

• Try the bottle-spice method for a brighter nutmeg aroma
• Use a slightly bigger pot for the boil (mine was tight)
• Experiment with a pinch of cinnamon or orange peel for variation

Your Turn

What spice would you add to your Wicked Revival Ale—nutmeg, cinnamon, clove, or something totally different? Share your brewing twist in the comments below!

FAQs About Brewing Wicked Revival Ale

Can you really brew beer with tea?

Yes. In this recipe, Red Zinger herbal tea adds floral notes, a subtle tang, and a slight reddish tint. Brewing with tea in beer can bring out interesting layers without adding hops or fruit.

What's the best fermentation temperature for Wicked Revival Ale?

Keep it between 65°F–72°F. I fermented at around 68°F and got clean, well-balanced results.

Should I add nutmeg during fermentation or bottling?

Either works—but pick one. Adding it at fermentation gives a mellow flavor. Adding at bottling offers a fresher, more aromatic spice.

How long should I condition the bottles?

At least 3 weeks at room temperature (70°F–76°F). Chill one bottle for 48 hours before tasting. If it's not ready, wait another week.

Do I need special equipment to brew this kit?

Nope. I used a basic 1-gallon pot, a kitchen thermometer, the Mr. Beer fermenter, and some swing-top bottles. The stick-on thermometer was the only extra I used—and it helped a lot.

Can I customize the spice profile?

Yes. Cinnamon, clove, or orange peel could all work in moderation. Start small and taste as you go—spices can overpower quickly.