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Mustard Beer

Name: Mustard Beer
Cook time: 90 min
Total time: 90 min
Yield: 11 gallons
Cuisine: Homebrewing
Ingredients: 6 lb Pale 2-Row; 3.5 lb White Wheat; 1 oz Nugget Hops

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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

Original Gravity:

1.023

Final Gravity:

1.005

ABV (standard):

2.3%

IBU (tinseth):

32.0

SRM (morey):

2.3

Mash pH

5.8

Cost $

n/a

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Fermentation History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	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

Show Summary View

Other Ingredients

Amount	Name	Type	Use
0.24 lb	lemon puree	Other	Secondary
0.24 lb	passion fruit puree	Other	Secondary
0.32 lb	key lime puree	Other	Secondary
0.32 lb	tangerine puree	Other	Secondary
15 oz	mustard	Other	Secondary

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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-11 14:46 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Mustard Beer

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