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· 1 Can of Bavarian Weissbier Brewing Extract
· 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
· 1 Packet Safale US-05 Dry Ale Yeast
· 2 Brewmax LME Softpack – Smooth
· 1 Muslin Hop Sack
· 1 Packet No-Rinse Cleanser
5-6 Fresh Roasted Jalapeno/Serrano Peppers, chop coarse, seeds optional. Roast whole peppers in oven at 450 degrees for 40 minutes (turning after 20 minutes)
This combination can vary based on your preference for heat and the heat of the chiles. A good way to determine how hot a chile will be is to sniff the stem end.
1. Remove the yeast packet (not needed for this recipe) from under the lid of the can of Brewing Extract, then place the unopened can and LME pouch in hot tap water.
2. Place the chiles into the hops sack tying it closed, then trim away excess material.
3. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot.
4. Bring water to a boil, add in the muslin hop sack and allow to boil for 5 minutes, then remove from heat. Open the Brewing Extract and LMEs and pour the contents into hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
5. Fill keg with cold tap water to the 4-quart mark on the back.
6. 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 spoon or whisk.
7. Sprinkle ONLY the US-05 yeast packet into the keg, and screw on the lid.
8. Put your keg in a location with a consistent temperature between 59°and 75° F (15-24°C) and out of direct sunlight. Ferment for 7-14 days.
9. 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 rising bubbles in the liquid, and there will be bubbles on the surface.