MESQUITE AGAVE ALE INSTRUCTIONS

STORY:

Mesquite is the most common shrub/tree of the Desert Southwest. Native Americans used every part of this tree for centuries. In fact, the yellow mesquite pods are among the earliest known foods of prehistoric man in the new world. Many generations of indigenous Southwestern Americans relied on these pods as a dietary staple from which they made tea, syrup, and a ground meal called “pinole” that would be made into soups and breads.

Hank Rowe, Brewmaster at Catalina Brewing, has included this ancient ingredient in his Mesquite Agave Ale, which is only available in small batches at his Tucson taproom. But for a limited time, Mr. Beer is bringing this Southwestern treat to you. Catalina Brewery was started by business partners Brian Vance and Hank Rowe, who met through their mutual passion of mountain biking. Hank was regularly brewing with Mr. Beer, and when Brian tasted one of Hank’s favorite Mr. Beer brews (a hoppy IPA recipe he created himself), he said that Hank’s IPA was better than any he had tasted. From there, the idea to start their own brewery began to take shape, and Catalina Brewery was born.

PROFILE:

This beer exhibits the same characteristics as your average California Common, but with a Southwestern twist. Mesquite flour, made from the ground up yellow pods of the Mesquite tree, adds a nutty sweetness with subtle notes of cinnamon, hazelnut, and vanilla. These flavors and aromas dance in perfect harmony with the malty base of Crystal and 2-row malts. The addition of agave nectar adds a touch of dryness for balance.   

SIMILAR TO:

There's nothing else like it! 

RECIPE INCLUDES:

  • 1 American Ale Brewing Extract (Yeast under lid – You won’t be using this)
  • 2 Brewmax LME SoftPack - Smooth
  • 1 Packet Crystal Malt 60 (4 oz)
  • 1 Packet 2-Row Brewers Malt (4 oz)
  • 1 Packet Mesquite Bean Flour (1 oz)
  • 2 Packets Northern Brewer Pellet Hops (1/2 oz each)
  • 1 Packet Saflager S-23 Yeast
  • 3 Muslin Sacks
  • 1 Packet No-Rinse Cleanser

PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness

YOU PROVIDE: 

  • 1/2 cup agave nectar or honey
  • Thermometer for Steeping/Mashing - Range up to 175°F (found here)

Additional Information


  • OG: 1.060 (approx.) -- FG: 1.010 (approx.)
  • Suggested conditioning time is 4 to 6 weeks.
  • Flavor: Balanced
  • ABV (alc/vol): 6.5%
  • SRM (Color): 16
  • IBU (Bitterness): 66
  • BJCP Style: 19. Amber and Brown American Beer - 19B. California Common

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

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. Using a measuring cup, pour 6 cups of water into your clean 3-quart or larger pot.
    2. Add the grains to a Muslin Hop Sack and bring your water up to above 155 degrees F.
    3. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.
    4. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
    5. Remove the yeast packet from under the lid of the Brewing Extract (you won’t be using this), then place the unopened can in hot tap water.
    6. Place one packet of Northern Brewer pellet hops into a hop sack tying it closed, then trim away excess material.
    7. Bring grain water to a low rolling boil, add in hop sack, and let boil for 10 minutes.
    8. While this is boiling, place the contents of the 2nd packet of Northern Brewer hops into a hop sack and trim away excess material.
    9. After the 10 minute boil has passed, add the 2nd hop sack and boil for 5 minutes.
    10. After the 5 minute boil has passed, add the mesquite flour directly into the pot and stir until dissolved. Boil for 5 more minutes and remove from heat.
    11. Open the can of Brewing Extract and both LME Softpacks and pour the contents into the hot mixture. Add the agave/honey. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort." 
    12. Fill keg with cold tap water to the #1 mark on the back.
    13. Pour the wort, including the hop sacks, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the hop sacks in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk.
    14. Sprinkle ONLY the Saflager S-23 yeast packet into the keg, and screw on the lid. Do not stir.
    15. Put your keg in a location with a consistent temperature between 65° and 76° F (20°-25° C) and out of direct sunlight. Ferment for 14-21 days.
    16. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.


Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.
After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

STEP 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)