Purchase our Yule Like This Ale recipe here.


RECIPE INCLUDES:

  • 1 Bewitched Amber Ale Brewing Extract (Yeast under lid – You won’t be using this)
  • 1 Brewmax LME Softpack - Robust
  • 1 Packet Munich Malt (4 oz.)
  • 1 Packet Crystal Malt 60 (4 oz)
  • 1 Bag Mulling Spices (1/2 oz each)
  • 1 Packet Safale S-04 Yeast
  • 2 Muslin Sacks
  • 1 Packet No-Rinse Cleanser


YOU PROVIDE:

  • 1 Cup Dark Brown Sugar


Additional Information

OG: 1.073(approx.) -- FG: 1.018 (approx.)

Suggested conditioning time is 3 to 4 weeks.

Flavor: Malty

ABV (alc/vol): 7.1%

SRM (Color): 17

IBU (Bitterness): 26

BJCP Style: 30. Spiced Beer - 30A Spice, Herb, or Vegetable Beer


STEP 1: SANITIZING

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.)

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 4 cups of water into your clean 3-quart or larger pot (use enough water to cover the grains).
  2. Add all the grains to a Muslin Hop Sack and bring your water up to above 155 degrees F.
  3. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees. (You may add up to another 2 cups of hot water to make sure that your grains are fully submerged.)
  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 in hot tap water.
  6. Bring grain water to a low rolling boil and then remove from heat.
  7. Open the can of brewing extract and LME Softpack and pour the contents into the hot mixture, then add brown sugar. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
  8. Fill keg with cold tap water to the #1 mark on the back.
  9. Pour the wort into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. Stir vigorously with the spoon or whisk.
  10. Sprinkle ONLY the Saflale S-04 yeast packet into the keg, and screw on the lid. Do not stir.
  11. 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.
  12. 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.
  13. One week before bottling, boil the second empty hop sack for 30 seconds, remove, let cool, fill with the mulling spices and tie off, and add to fermenter. There’s no need to stir.


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 to download by visiting our help desk.)