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Mustard Beer

74 calories 7.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.44 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 74 calories (Per 12oz)
Carbs: 7.2 g (Per 12oz)
Created: Saturday July 26th 2025
1.023
1.005
2.3%
32.0
2.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 63.2%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 36.8%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 32 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.24 lb lemon puree Other Secondary 0 min.
0.24 lb passion fruit puree Other Secondary 0 min.
0.32 lb key lime puree Other Secondary 0 min.
0.32 lb tangerine puree Other Secondary 0 min.
15 oz mustard Other Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.29 gal (53.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.29 gal (5.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 4.16 16.6  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 10.57 g | 42.3 qt) 10.72 42.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.29 g | 53.2 qt) 13.44 53.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.88 59.5
Equipment Profile Used: System Default
 
Notes

Mash grains at 153° F for 60 minutes. Mash out and sparge at 168° F (76° C). Boil 90 minutes, adding bittering hop 60 minutes before flameout. Add Yeast Nutrient 5 minutes before flameout, and whirlpool 5 minutes. Chill wort to 63° F and ferment for 7 days, allowing temperature to free rise to 67° F and ferment to completion. Drop temperature to 55-59°for 2 days. Rack to secondary and add the Puree and French’s Yellow Mustard and swirl to mix but be careful not to oxygenate. Prime with 5 oz. (142 g) dextrose per 5 gallons (18.9 L) if bottling, or crash, keg, and force carbonate.

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  • Last Updated: 2026-03-11 14:46 UTC