Mumm

Mumm was another common brew of the Middle Ages. The recipe for mumm was as diverse as the brewers that brewed it. Because of the quantities of herbs and spices used, it is strongly recommended that mumm be allowed to cellar for at least one year or more to allow the strong flavors to mellow and the beer to mature properly.

Ingredients:

  • 3/4 pound 60L British crystal malt

  • 1/3 pound wheat malt

  • 1-1/2 pounds steel-cut oats

  • 1/4 pound rye malt

  • 1/4 pound black patent malt

  • 1/4 pound roasted malt

  • 3-1/3 pounds light malt extract

  • 3-1/3 pounds wheat malt extract

  • yeast

  • 2/3 corn sugar

    And any 6 of the following ingredients:

  • 2 tablespoons fresh juniper berries

  • 1/4 cup sunflower seeds

  • 1/2 ounce fresh blue spruce tips

  • 1/4 ounce birch tips

  • 1/2 ounce dried nettles

  • 1 ounce fresh betony

  • 1 ounce fresh marjoram

  • 6 bay leaves

  • 1 ounce fresh alecost

  • 1 ounce rosemary

  • 1 ounce fresh hyssop

  • 1/2 ounce dried chamomile

  • 1/2 ounce dried rose hips

  • 1/4 ounce fresh lavender flowers

  • 1/4 ounce fresh elder flowers

  • 1/4 ounce elecampane root

  • 1 ounce dried licorice root

  • 1 tablespoon fennel seed

Instructions:

  1. Steep the crushed specialty grains in 1-1/2 gallons of 160F water for 30 minutes.

  2. Sparge the grains with 1/2 gallon of 160F water.

  3. Add the extract and the herbs or spices of your choice, then boil the wort for 60 minutes.

  4. Pour the wort through a strainer into a fermenter, bring the total volume of water to 5 gallons and pitch the yeast when the wort has cooled to 70F.

  5. Ferment for 1 week, then rack to a secondary and add the heather sprig.

  6. Prime, bottle and condition for 1-2 months before drinking.

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