Purchase our ChromosBeer recipe here.


  • 1 American Lager (Yeast under lid. You won’t be using this.)

  • 1 Brewmax LME – Pale

  • 4 oz 2-row Malt

  • 1 Packet Booster

  • 4 oz Black Malt

  • 1 Packet Mt. Hood Hops (1/2 oz)

  • 3 Muslin Hop Sacks

  • 1 Saflager S-23 Yeast

  • 1 Packet No-Rinse Cleanser


OG: 1.055 (approx.) -- FG: 1.014 (approx.)

Suggested conditioning time is 4 to 6 weeks.

Flavor: Malty

ABV (alc/vol): 5.3%

SRM (Color): 21

IBU (Bitterness): 18


Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions 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. 2 hours before brewing, put the Black Malt into a muslin sack and steep it in 2 cups of room temperature water. Cover with a plastic wrap or a lid and let sit for 2 hours at room temperature then discard the sack of grains (do not squeeze).
  2. 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).
  3. Add the 2-row to 1 Muslin Hop Sack and bring your water up to above 165 degrees F.
  4. Add grain sack to the hot water and steep for 30 minutes between 155-165 degrees.
  5. 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.
  6. 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.
  7. Place the contents of the Mt. Hood hop packet into a muslin sack and trim away excess material.
  8. Add the dark grain water you steeped earlier and bring the wort to a low rolling boil, then add the hop sack and let simmer at a low boil for 5 minutes.
  9. After the 5 minute boil has passed, remove from heat.
  10. Open the can of Brewing Extract, bag of Booster, and the LME Softpack, pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
  11. Fill keg with cold tap water to the #1 mark on the back.
  12. 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.
  13. Sprinkle the Saflager S-23 yeast packet into the keg, and screw on the lid. Do not stir.
  14. Put your keg in a location with a consistent temperature between 53.6° and 59° F (12°-15° C) and out of direct sunlight. 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.
  15. 3 days before bottling, bring the fermenter to room temps between 65°-75° F (18.3°-23.8° C) and let sit until bottling time.
  16. On bottling day, remove hop sack from fermenter and discard just before bottling.
  17. You’ll ferment for 21 days total. 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 by visiting our help desk.)