MR.BEER® Simple Brewing Instructions

These simple instructions will familiarize you with the brewing procedures of the MR.BEER® Home Brewing System using this refill. This recipe will produce 2 gallons of premium all-malt beer with approximately 6.5% alcohol by volume (ABV).

REFILL INCLUDES:
  • 1 Can Limited Edition Belgian Spiced Ale HME
  • 1 Packet T-58 Safbrew Ale Yeast
  • 1 Spice Bag
  • 1 Packet No-Rinse Cleanser
YOU PROVIDE:
  • Refrigerated Water
  • 4 Quart (or larger) Pot


STEP 1: SANITIZING
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

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 hopped malt 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. Using the measuring cup, pour 4 cups of water into your clean 4-quart or larger pot.
  2. Bring water to a boil, add the spice bagb, allow to boil for 1 minute, then remove from heat. Open the can of HMEc and pour it into water. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
  3. Fill keg with refrigerated water to the 4-quart mark on the back.d
  4. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more refrigerated water. Stir vigorously with the spoon or whisk.e
  5. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.
  6. Put your keg in a location with a consistent temperature between 59°and 75° F (15°-24° C) and out of direct sunlight.f Ferment for 14 days.g

  7. 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® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)



Footnotes

  1. Hot water will help the syrup-like malt inside the can pour more easily.
  2. The spice bag will remain as part of the wort during fermentation to further enhance the spice flavor of the finished beer. For a more subtle spice flavor it can be removed after the one minute boil.
  3. The can is more easily opened from the bottom. The spice bag will remain part of the wort, for more subtle spicing, remove it just before you pour the hot wort into the keg.
  4. Due to the large volume of malt, refrigerated water below 40° works best for this recipe. Tap water, bottled spring water or charcoal-filtered tap water all work great. Most sources of water (even hard water) work just fine, but be sure not to use highly chlorinated water or water with high levels of iron in it. These can produce off-flavors.
  5. Stirring will introduce oxygen to the wort that gives the yeast what it will need to begin fermenting.
  6. It is extremely important that you maintain a steady temperature between 59°and 75°F. Too cold-the yeast will go dormant. Too warm-the yeast will produce off-flavors.
  7. Be sure to place in a safe place that is free of important items that should not get wet. Don't forget beer is a liquid.