Thunder Bay IPA Instructions


RECIPE INCLUDES:

  • 1 American Ale (Yeast under lid. You won’t be using this.)
  • 3 Brewmax LME – Pale
  • 4 oz 2-Row Malt
  • 4 oz Crystal 40 Malt
  • 4 Packets Centennial Hops (1/2 oz each)
  • 5 Muslin sacks
  • 1 Safale US-05 Yeast
  • 1 Packet No-Rinse Cleanser


ADDITIONAL INFORMATION

OG: 1.065 (approx.) -- FG: 1.014 (approx.)

Suggested conditioning time is 1 to 2 weeks.

Flavor: Hoppy

ABV (alc/vol): 6.7%

SRM (Color): 10

IBU (Bitterness): 55


Fermentation
Carbonation
Bottle Conditioning

Total Brewing Time
3 Weeks
3 Weeks
1-2 Weeks
 =
2 Months



STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions 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 6-8 cups of water into your clean 3-quart or larger pot (Use just enough water to cover the grains).
  2. Add the grains to 1 Muslin Hop Sack and bring your water up to above 165 degrees F.
  3. Add 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 and the 3 LME Softpacks in hot tap water.
  6. Place 1 packet of Centennial pellet hops into a hop sack tying it closed, then trim away excess material.
  7. Bring grain water to a low rolling boil, add hop sack, and let simmer at a low boil for 5 minutes
  8. While this is boiling, place the contents of another Centennial hops packet into a hop sack and trim away excess material.
  9. After the 5 minute boil has passed, add the 2nd hop sack and simmer at a low boil for another 10 minutes.
  10. While this is boiling, place the contents of the 3rd Centennial hops packet into a hop sack and trim away excess material.
  11. After the 10 minute boil has passed, remove from heat and add the 3rd hop sack.
  12. Open the can of Brewing Extract and the 3 LME Softpacks, pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
  13. Fill keg with cold tap water to the #1 mark on the back.
  14. 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.
  15. Sprinkle the Safale US-05 yeast packet into the keg, and screw on the lid. Do not stir.
  16. 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.
  17. 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.
  18. 5 days before bottling, add the final packet of Centennial hops to a sanitized hop sack (steep in boiling water for a few minutes to sanitize before adding hops to the sack) and place the hop sack in your fermenter. Don’t leave the fermenter lid off for too long when doing this.
  19. On bottling day, remove hop sacks from fermenter and discard just before bottling.


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 by visiting our help desk.)