Mr.Beer - beer kits, home brewing systems, and microbrewery supplies

MR.BEER® Brewmasters Select Beer Kit

These instructions will familiarize you with the PREMIUM BREWING PROCEDURES of the Mr.Beer® Home Brewing System. Each recipe will produce about 2 gallons of premium all-malt beer (approx. 4.6% abv) in as little as 14 days.

REFILL INCLUDES:
2 Cans Premium Hopped Malt Extract (HME)
2 Packets Dry Brewing Yeast (under lid of HMEs)
1 Packet No-Rinse Cleanser

Step 1: Sanitizing
Sanitizing is an essential step in the beer making process because it kills microscopic bacteria, wild yeast and molds that may cause off flavors in your beer. SANITIZE ALL EQUIPMENT THAT COMES IN CONTACT WITH YOUR BEER.

1.1. Fill keg with lukewarm water to the 4-quart mark on the back. Then add 1/2 pack of the No-Rinse Cleanser.

1.2. Screw on lid and swirl so that the solution makes contact with all parts of the keg, including the lid.

NOTE: DO THIS STEP OVER SINK. KEG HAS VENTILATION NOTCHES TO RELEASE PRESSURE DURING THE FERMENTATION PROCESS AND WILL LEAK IF TIPPED OVER.

1.3. Open and close the tap several times onto a bowl or plate in order to create a sanitized surface to place your utensils.

1.4. Place your metal spoon or whisk, can opener and measuring cup into the keg.

ALLOW ALL ITEMS TO SOAK FOR A MINIMUM OF 10 MINUTES.

1.5. Drain keg and remove all utensils, placing them on the sanitized bowl or plate. Rinsing is not required.

Step 2: Brewing
Mixing this batch should take about 30 minutes, but it’s not beer until the yeast does its part. If you keep your fermenting beer between 68°and 76°F the yeast will stay happy, and should finish within about 7 days.

2.1. Fill keg with cold water to the 4-quart mark on the back. (Avoid using water that tastes bad, or has been treated by reverse osmosis or a water softener.)

TIP: FOR BEST RESULTS, USE BOTTLED SPRING WATER OR CHARCOAL-FILTERED TAP WATER BETWEEN 40° AND 60° F.

2.2. Remove the yeast packet from under the lid of both cans of HME, then place unopened cans in hot tap water (warm liquid pours more easily).

2.3. Using a sanitized measuring cup, place 4 cups of water into a clean 3-quart pot.

2.4. Bring water to a boil and remove from heat. Stir both cans of HME into pot (this mixture is called the wort).

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE.

2.5. 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.

2.6. Sprinkle (2) yeast packets into the keg, WAIT 5 MINUTES, then stir vigorously and screw on lid (this is called pitching the yeast and begins the fermentation process).

2.7. Place keg out of direct sunlight, in a location with a consistent temperature between 68°and 76° F.

ALLOW TO SIT A MINIMUM OF 7 DAYS, 14 DAYS FOR BETTER FLAVORS.

CAUTION: DO NOT OPEN BREW KEG LID AT ANY TIME DURING FERMENTATION; THIS CAN CAUSE BEER SPOILAGE.

Step 3: Bottling/Carbonating
Your beer is ready to bottle when the liquid in the keg is relatively clear and no longer cloudy. Not sure? Draw a small amount of beer from the tap; if it tastes like flat beer, it's ready to bottle. If it tastes sweet, give it another day or two.

3.1. Fill a 1-gallon container with warm water and the remaining No-Rinse Cleanser. Using that container fill each bottle halfway. Screw on caps and shake bottles vigorously. Let soak for 10 minutes, then empty.

TIP: DO NOT UNNECESSARILY MOVE YOUR KEG WHILE BOTTLING; THIS WILL MINIMIZE AMOUNT OF SEDIMENT TRANSFERRED INTO THE BOTTLES.

3.2. Add white granulated sugar to bottles in the amounts shown below:

BOTTLE SIZE / SUGAR AMOUNT
12 ounce bottles use 3/4 TSP.
16 ounce bottles use 1 TSP.
22 ounce bottles use 1 1/2 TSP.
1 liter/quart bottle use 2 1/2 TSP. (Included)
2 liter bottles use 1 1/2 TBSP.
3 liter bottles use 2 1/4 TBSP.

3.3. Using the tap, fill each bottle just above the base of the neck (about 2 1/2 inches from the top). Hold the bottles at an angle to reduce aeration.

3.4. Place caps on bottles, hand tighten, then invert several times.

3.5. Place bottles upright and out of direct sunlight, in a location with a consistent temperature between 68°and 76° F.

ALLOW TO SIT A MINIMUM OF 7 DAYS, 14 DAYS FOR BETTER CARBONATION AND FLAVOR.

NOTE: MR.BEER® IS NATURALLY FERMENTED; THEREFORE, THERE WILL BE YEAST SEDIMENT AT THE BOTTOM OF THE BOTTLE WHICH MAY CAUSE YOUR BEER TO TURN CLOUDY IF DISTURBED.

CAUTION: TOO MUCH SUGAR AND/OR BOTTLING TOO EARLY MAY RESULT IN GUSHING OR BURST BOTTLES DUE TO OVER CARBONATION. TOO LITTLE SUGAR WILL RESULT IN A FLAT BEER.

Step 4: Conditioning
After your beer has carbonated it is ready to drink. However, to improve the flavor of your beer even more, you may want to condition it for weeks or even months. This can be done in one of two ways:

A. Warm conditioning: Place bottles in a dark, dry location away from sunlight that is between 50°-70° F.

B. Cold conditioning: Place bottles in a refrigerator or dark, dry location that is between 35°-49° F.

Whether you choose to condition or not, your beer will always taste best if chilled for at least two days before drinking.

TIP: DRINK WITHIN 4 MONTHS OF BOTTLING.



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