· 1 Can Bewitched Amber Ale Brewing Extract
· 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
· 1 BrewMax LME Softpack - Golden
· 2 Packets Falconer's Flight Hop Pellets (1/2 oz each)
· 1 Packet Safale US-05 Dry Ale Yeast
· 2 Muslin Hop Sacks
· 1 Packet No-Rinse Cleanser
OG: 1.065 (approx.) -- FG: 1.014 (approx.)
Suggested conditioning time is 2 to 4 weeks.
ABV (alc/vol): 6.1
SRM (Color): 16
IBU (Bitterness): 30
1. Remove the yeast packet from under the lid of the can of Brewing Extract (you won’t be using this yeast), then place the unopened can in hot tap water.
2. Place the contents of one packet of pellet hops (1/2 oz) into a hop 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 mixture to a boil, add in the hop sack, then remove from heat. Open the can of Brewing Extract and the LME, pour contents into the 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, including the hop sack, into the keg, and then bring the volume of the keg to the 8.5-quart 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.
7. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.
8. Put your keg in a location with a consistent temperature between 68° and 76° F (20°-25° C), ideally about 70° F and out of direct sunlight. Ferment for 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 bubbles rising in the liquid, and there will be bubbles on the surface.
10. At the 1 week mark, place the 2nd pack of hops into the sanitized hop sack tying it closed, then trim away excess material. Quickly, but carefully add the hop sack to your fermenter and continue brewing.