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RECIPE INCLUDES:

  • 1 Can Canadian Blonde Brewing Extract
  • 1 Can Classic American Light Brewing Extract
  • 2 Packets Dry Brewing Yeast (under lid of Brewing Extracts)
  • 1 Can Oregon Boysenberries in Light Syrup
  • 2 Packets No-Rinse Cleanser


Additional Information

OG: 1.067 (approx.) -- FG: 1.016 (approx.)

Suggested conditioning time is 2 to 4 weeks.

Flavor: Fruity

ABV (alc/vol): 6.8%

SRM (Color): 4

IBU (Bitterness): 24

 

 

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 our case, a malt brewing extract) with yeast. Once combined the yeasts eats the sugars in the starch, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

  1. Remove the yeast packet from under the lids of the cans of Brewing Extract, and then place the unopened cans in hot tap water.
  2. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or lager pot. Bring water to a boil, then remove from heat.
  3. Open the cans of Brewing Extract and pour the contents into the hot mixture . Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
  4. Fill keg with cold tap water to the 4-quart mark on the back.
  5. 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.
  6. Sprinkle both packets of yeast into keg, then screw on lid. Do not stir.
  7. Put your keg in a location with a consistent temperature between 68°and 76°F (20°-24°C), ideally about 69°F and out of direct sunlight. Ferment for 14 days.
  8. 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. 
  9. At the 1 week mark, in your sanitized blender, purée the fruit with the syrup, open the lid of the fermenter, gently pour in the puréed fruit so the wort is as still as possible. Tighten the lid back on. Do not 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.)