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

Old Uncle Arnold

St. Arnold, the patron saint of brewing, gained fame for praising the virtues of beer in a time when water was not safe to drink. He became a saint when his body was being relocated to his home monastery from the one where he died, and the pallbearers were blessed along the way with a bottomless mug of beer to quench their thirst. Big, bold, dark and strong, Uncle Arnold would be proud of this hearty Lenten brew that will carry you through the daily fast.

RECIPE INCLUDES:
1 Can Octoberfest Vienna Lager
1 Can West Coast Pale Ale
1 Can Pale Export UME
2 Packets Dry Brewing Yeast (under lid of beer mix)
1 Pouch Booster™
2 Packets Sterling Pellet Hops
1 Pouch Draft Liquid Yeast
1 Muslin Hop Sack
1 Packet One-Step™ Sanitizing Cleanser

NOTE: A DAY OR TWO BEFORE BREWING, ACTIVATE YOUR LIQUID YEAST, FOLLOWING THE INSTRUCTIONS ON THE BACK OF THE YEAST PACKET.

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 (not needed for this recipe) from under lid of both beer mixes, then place unopened cans of mix and UME in hot water to make the liquid easier to pour.

2.3. Place both packets (1 oz.) of Sterling 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 Booster™ while continually stirring to avoid clumping.

2.5. Once Booster™ is fully dissolved, bring to a boil, then remove from heat.

2.6. Stir beer mix, 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. Pour entire contents of liquid yeast into keg. 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 TWO WEEKS at room temperature (between 60°-72°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 MONTHS.



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