• 1 Can American Lager Brewing Extract (Yeast under Lid. You wont be using this)
  • 1 BrewMax LME Softpack - Pale
  • 1 Packet 2-Row Brewers Malt (4oz.)
  • 1 Packet Flaked Oats (4oz.)
  • 1 Packet Munich Malt (4oz.)
  • 1 Packet Sterling Pellet Hops (1/2oz. each)
  • 1 Packet Safale US-04 Dry Ale 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


  • 1 cup medium roast cold-brewed coffee (Use 2 cups if you want a strong coffee flavor)*
    *Hot-brewed coffee may make your beer too bitter/astringent. Exotic roasts can result in green pepper/vegetal aromas/flavors in the finished beer. Cold brewing/pressing with different beans to test will ensure the right coffee aroma/flavor.

Additional Information

  • OG: 1.050 (approx.) -- FG: 1.013 (approx.)
  • Flavor: Balanced
  • ABV (alc/vol): 4.9
  • SRM (Color): 5
  • IBU (Bitterness): 19
  • BJCP Style: 30. Spiced Beer – 30A. Spice, Herb, or Vegetable Beer



Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 3 - 6 Weeks = 2 - 3 Months



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.)



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 6-8 cups of water into your clean 3-quart or larger pot (Use enough water to cover the grains).
    2. Mix all of the grains in a bowl and split them between 2 hop sacks (it doesn’t have to be exact) and bring your water up to above 155 degrees F.
    3. Add both grain sacks to the hot water and steep for 30 minutes between 155-165 degrees, then remove from heat.
    4. Carefully lift each grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water for each grain sack. Let drain. Do NOT squeeze the grain sack. Discard grain sack once drained.
    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. Slowly add the Pale LME Softpack to the hot grain water while stirring until it is completely dissolved.
    7. Place the packet of Sterling pellet hops into a hop sack tying it closed, then trim away excess material.
    8. Bring grain water to a low rolling boil, add in hop sack, and let boil for 5 minutes, then remove the pot from the heat.
    9. Open the can of Brewing Extract and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
    10. Fill keg with cold tap water to the #1 mark on the back.
    11. Pour the wort, including the hop sack, 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 sack in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk.
    12. Sprinkle the Safale S-04 yeast packet into the keg, and screw on the lid. Do not stir.
    13. 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.
    14. The day before bottling, carefully open the lid and add the cold-brewed coffee. Give it a gentle stir taking care not to disturb the sediment too much. Replace lid and let it sit overnight to settle (this works best in the refrigerator, a method called “cold-crashing”). Bottle the next day.
    15. Approximately 24 hours after adding the yeast, 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. 



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.)