Click here for printable instructions.


RECIPE INCLUDES:

  • 2 Cans Oktoberfest Lager Brewing Extract
  • 2 Packets Dry Brewing Yeast (under lid of Brewing Extracts)
  • 1 Packet Safbrew T-58 Dry Yeast
  • 1 1/2 oz. Packet Saaz Pellet Hops
  • 1 Muslin Hop Sack
  • 1 Packet No-Rinse Cleanser


YOU PROVIDE:

  • 1 Cup Dark Brown Sugar, packed


Additional Information

OG:1.076 (approx.) -- FG: 1.020 (approx.)

Suggested conditioning time is 6 to 9 months.

Flavor: Malty

ABV (alc/vol): 7.5%

SRM (Color): 20

IBU (Bitterness): 42

 


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. Remove the yeast packets (not needed for this recipe) from under the lids of the cans of Brewing Extract, then place the unopened cans in hot tap water.
    2. Place the pellet hops into the 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. Bring water to a boil, add in the brown sugar and the hop sack, then remove from heat.
    4. Open the cans of Brewing Extract, pour the 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 ONLY the Salbrew T-58 yeast into keg, then screw on lid. Do not stir. 
    8. Put your keg in a location with a consistent temperature between 59°and 75° F ((15-24°C), ideally about 67° F 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 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 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.)