This could be fun, I found this on BYO looking for a recipe for Beezlboss. Thought I would share it here. Enjoy!
Jason Pavento wanted to combine his two favorite beverages, homebrew and Mountain Dew. His creation — Mountain Brew — does just that. We’ve fiddled with his procedures a bit, based on our own experimentation, but the ingredients are the same as his original recipe. The beer turns out light and crisp, with some aroma, but not much flavor from the Mountain Dew. And, in case you’re wondering, neither the preservatives or the caffeine seem to bother the yeast.
4.0 lbs. (1.8 kg) Muntons Extra Light dried malt extract
2.3 gallons (8.7 L) Mountain Dew
(24 12-oz. cans of the soda)
.5 oz Willamette hops (45 mins)
.25 oz Amarillo hops (15 mins)
1/2 tsp Irish moss
1/4 tsp yeast nutrients
Danstar Manchester yeast
1.0 cup corn sugar (for priming)
Pour Mountain Dew into a clean, sanitized brew bucket. (The soda should not have anything growing in it, so there’s no need to boil. You may want to wipe the lips of the cans with a paper towel soaked in sanitizing solution, though. Let it sit in the bucket (covered) as you boil the wort so the level of carbonation will decrease.) Bring 2.5 gallons (9.5 L) of water to a boil and stir in malt extract. Boil for 60 minutes, adding hops at the times indicated in the recipe. Add Irish moss with 15 minutes left in the boil. Cool wort and pour into Mountain Brew. (Watch for excessive foaming.) Top up to 5 gallons (19 L) with water. Aerate (again, watching for excessive foaming) and pitch yeast. Ferment at 68 °F (20 °C) for 1 week. Rack to secondary and age for 2 weeks, Bottle with corn sugar.
By Jason Pavento, found in Homebrew Nation, March-April 2002, p. 8.
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