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RECIPE INCLUDES:

  • 1 Can American Ale Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 BrewMax LME Softpack - Pale
  • 1 BrewMax LME Softpack - Smooth
  • 1 1/2 oz. Packet Northern Brewer Hop Pellets
  • 1 Muslin Hop Sack
  • 1 Packet Saflager S-23 Dry Lager Yeast
  • 1 Packet No-Rinse Cleanser


Additional Information

MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 3 WEEKS.

OG: 1.052 (approx.) -- FG: 1.010 (approx.)

Suggested conditioning time is 2 to 4 weeks.

Flavor: Hoppy

ABV (alc/vol): 5.5%

SRM (Color): 8

IBU (Bitterness): 36

 


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 packet from under the lid of the can of Brewing Extract, it's not needed for this recipe, then place the unopened can and LME softpacks in hot tap water.
    2. Place the 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 Bring water to a boil, add in hop sack, then remove from heat.
    4. Open the can of Brewing Extract, and LMEs, 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 the ONLY the 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 48° and 65° F (9°-18° C), ideally at 62°F and out of direct sunlight. Ferment for 14 days.


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.)