MR.BEER® Simple Brewing Instructions
A true lager, brew and carbonate this beer cool (about 55°F, 12°C) for best flavor.

These simple instructions will familiarize you with the basic brewing procedures of the MR.BEER® Home Brewing System using this refill. This recipe will produce 2 gallons of premium all-malt beer with approximately 6.5% alcohol by volume (ABV).

REFILL INCLUDES:
REFILL INCLUDES:
1 Can Limited Edition Dortmunder Export HME
1 Packet Saflager W-34/70 Dry Brewing Yeast
1 Packet No-Rinse Cleanser



STEP 1: SANITIZING
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

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 malt 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. If applicable, remove the yeast packet from under the lid of the can of hopped malt extract (HME), then place the unopened can and unopened liquid malt extract (LME) softpack in hot tap water.a
  2. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring water to a boil, and then remove from heat. Open the HME and the LME,b pour the contents into the hot water. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
  3. Fill keg with cold tap water to the 4-quart mark on the back.c
  4. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously with the spoon or whisk. d
  5. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.
  6. Put your keg in a location with a consistent temperature between 51°and 59°F (11°-15° C) and out of direct sunlight.e Ferment for 14 days.f

After approximately 72 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. Complete fermentation will take approximately 2 weeks.

After high krausen the foam and activity will subside and your batch will appear 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® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)



Footnotes

  1. Hot water will help the syrup-like malt inside the can and softpack pour more easily.
  2. The can is more easily opened from the bottom.
  3. Between 40° and 60°F. Tap water, bottled spring water or charcoal-filtered tap water all work great. Most sources of water (even hard water) work just fine, but be sure not to use highly chlorinated water or water with high levels of iron in it. These can produce off-flavors.
  4. Stirring will introduce oxygen to the wort that gives the yeast what it will need to begin fermenting.
  5. It is extremely important that you maintain a steady temperature between 51°and 59°F. Too cold-the yeast will go dormant. Too warm-the yeast will produce off-flavors.
  6. Be sure to place in a safe place that is free of important items that should not get wet. Don't forget beer is a liquid.