Purchase our Honey Maibock recipe here.


Click here for printable instructions.


RECIPE INCLUDES:

  • 2 Cans Canadian Blonde Brewing Extract
  • 2 Packets Dry Brewing Yeast (under lids of Brewing Extract)
  • 1 Packet Saflager S-23 Dry Lager Yeast
  • 1 BrewMax DME SoftPack - Pale
  • 1 1/2 oz. Packet Liberty Pellet Hops
  • 1 Muslin Hop Sack
  • 1 Packet No-Rinse Cleanser


YOU PROVIDE:

  • 1/2 Cup Honey


Additional Information

A true lager, brew and carbonate this beer cool (about 55°F, 12°C) for best flavor

OG: 1.075 (approx.) -- FG: 1.015 (approx.)

Suggested conditioning time is 4 to 6 months.

Flavor: Malty

ABV (alc/vol): 8.0%

SRM (Color): 5

IBU (Bitterness): 30

 


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 from under the lids of the cans of Brewing Extract, they're not needed for this recipe, then place the unopened cans in hot tap water.
    2. Place pellet hops into the hop sack tying it closed, then trim away excess material.
    3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot, then open the DME, and SLOWLY sprinkle HALF the packet into the mixture, stirring briskly to prevent clumping. Bring mixture to a boil, but do not leave the pot until the mixture has reached a calm rolling boil. The mixture has a high risk of boiling over while coming to a boil. Remove from heat if the mixture begins to foam rapidly, and return to a lower heat setting to resume boil. Add in your hop sack, allow this mixture to boil for 5 minutes stirring constantly, then remove from heat. You may seal the the rest of the open DME in a air tight bag. You may also add the rest of the DME for more body and ABV, however this will bring the beer slightly out of the specifications for a Maibock style beer.
    4. Open the Brewing Extract and pour the contents of the cans and the honey into the hot mixture. 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 Saflager S-23 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 51° and 59°F (10°-15°C), and out of direct sunlight. Ferment for 14 -18 days.
    9. 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 5 to 8 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.)