This will be the first of 3 Mr.Beer based batches to brew next week. I don't know what to call this, or what style it fits into and I'm not going to worry about it. But, I felt like brewing something "Belgian insprired" with spices and orange peal. Maybe even just a spice beer, or winter ale. A mix of malt, hops and subtle spices. It will probably be a nice copper color when all is said and done. I never used the Bewitched Ale, but it is said to be malty, slightly sweet with rich caramel character. Seems like a nice base for a what I have in mind.

2.5 Gal Batch. Should be about 1.050 OG and 15 IBU, 6 SRM.

1 can Bewitched Ale
1 lb. Wheat DME
1 pack booster

I have some Hallertau, Goldings and Fuggles. I was thinking .25-.5 oz of any of those at 10 min, or dry hopped, or both. Shooting for about 15 IBU.

For spices I'm thinking some coriander and orange peel near flamout. I also have some allspice and cloves. Maybe 1 clove wouldn't hurt.

S-33 yeast fermented at 66*. MB yeast used as nutrient.

Any thoughts or suggestions?

Add the clove and a bit of allspice, too. Should be quite subtle in the finished beer, especially if you don't add any more spices after primary is done.

How about skipping the spices and using T-58 instead? That will
get you the clovey belgian like taste. You could also add the
zest of one lemon. How about making a small sour mash to steep
in there just before bringing it to a boil? Just some ideas but
your recipe looks fine as is.

Those are good suggestions, im going to use the s33 because I have it and cant get the T58 from either of my LHBS. What do you guys think on what hops to use? Anyone know what the Bewitched is like on its own...i know its not bitter but is it hoppy? Either way ill be adding some hops since im adding more malt. Maybe some before flame out and some dry hopped after tasting a sample...see if it needs it.

Got this brewed up today. Swapped .25 lbs of the wheat dme for .25 lbs of Amber dme that I have for another batch. Threw in a pinch of both Hallertau and EKG for 10 min. The peel of two oranges, 1 tsp coriander, 1 tsp allspice and a dash of cinnamon at flame out. I think ill dry hop a little more EKG later as well.

I did dry hop both some EKG and Hallertau. I tasted a bottle the trub bottle that is halfway through carbing. Seems promising, nice flavors and it defenately makes me think something Belgian. The orange is very prominent right now from the orange peel, but that seems to be a character that fades quickly with conditioning. It reminds me of a dark Witbier. Smooth, wheaty/creamy with some spices and phenols from the yeast.

Pretty much what I had in mind, just needs to condition.

Just had another bottle of this. The orange character has mellowed nicely and the spices are peaking out a bit more...it defenately says something Belgiany to me. It did make me realize Mr Beer and extracts only can make beer, but this would be great with some specialy grains for some background flavor. But for what it is...its a light, tasty beer.