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Dipstick Double Brown-Archived

MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 4 WEEKS TIME.
OG: 1.057 (approx.) -- FG: 1.014 (approx.)

The color of that drop of dirty ole oil that hangs off your dipstick, our Double Brown makes a great lubricant. Packed with malt, this brew displays subtle chocolate and roast malt character, backed by gentle earthy hops.

RECIPE:
1 Can Englishman's Nut-Brown Ale HME
1 Can Creamy Brown UME
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Willamette Hops
1 Muslin Hop Sack
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Cup Brown Sugar

Dipstick Double Brown-Archived

Flavor: Malty
ABV (alc/vol): 5.6%
SRM (Color): 30
IBU (Bitterness): 22

ABV -- An estimate of alcohol content given in percent of alcohol by volume. Your actual abv may vary.

SRM -- Color based on Standard Reference Method, where as:
- Pale Beers are between 0 - 6
- Amber Beers are between 7 - 13
- Dark Beers are 14 - 20
- Black Beers are 21 and over
(fruits may add additional color.)

IBU -- Bitterness shown in International Bittering Units, where:
- Low bitterness 0 - 20
- Moderate bitterness 21 - 30
- Noticeable bitterness 31 and over

Dipstick Double Brown-Archived

The color of that drop of dirty ole oil that hangs off your dipstick, our Double Brown makes a great lubricant. Packed with malt, this brew displays subtle chocolate and roast malt character, backed by gentle earthy hops.

RECIPE INGREDIENTS:
1 Can Englishman's Nut-Brown Ale HME
1 Can Creamy Brown UME
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Willamette Hops
1 Muslin Hop Sack
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Cup Brown Sugar

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 Willamette 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.

2.5. Bring to a boil, then remove from heat. Add 1/2 cup of brown sugar, stir to mix well.

2.6. Stir HME, UME and hops (in hop sack) into mixture. 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 2 TO 4 WEEKS.

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