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Pater Pumpernickle-Archived

Strong, sweet beers are traditionally consumed during the Lenten fast. These beers quickly earned the nickname "liquid bread." Our version has light toasty notes from the Vienna, dark richness from the Creamy Brown, and some bready qualities from the yeast. You'll knead a couple of extra weeks for this brew! So quit loafing around, brew up this classic style and pour yourself a slice. After trying this one, you may give up solid food altogether.

RECIPE INGREDIENTS:
1 Can Octoberfest Vienna Lager HME
1 Can Creamy Brown UME
1 Packet Dry Brewing Yeast (under lid of HME)
1 Pouch Booster™
1 Packet Liberty Pellet Hops
1 Muslin Hop Sack
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Cup Honey
1/4 Teaspoon Crushed Caraway Seeds (optional)

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 YOUR HOP SACK ALONG WITH ALL YOUR OTHER EQUIPMENT.

Step 2: Brewing
2.1. Fill keg with cold water to the 4-quart mark on the back.

2.2. Remove yeast packet from under lid of HME, then place unopened cans of HME and UME in hot water to make the liquid easier to pour.

2.3. Place 1 packet (1/2 oz.) of Liberty pellet hops into the hop sack tying it closed, then trim away excess material.

2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot, then SLOWLY sprinkle in 1/2 pouch (1 cup) of Booster™ while continually stirring to avoid clumping.

2.5. Once the Booster™ is fully dissolved bring to a boil, then remove from heat. Add 1/2 cup of honey, stir to mix well.

2.6. Stir HME, UME, hops (in hop sack) and 1/4 tsp. of caraway seeds (optional) into mixture of water and Booster™. This mixture is called the wort.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE. KEEP HOPS IN FERMENTER THE ENTIRE FERMENTATION PERIOD.

2.7. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well.

2.8. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.

2.9. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF THREE WEEKS at room temperature (between 68°-76°F).

Step 3: Bottling & Carbonating
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS.

TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 3 TO 4 WEEKS.



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