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Roasted Red Bock-Archived

MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 3 WEEKS TIME.
OG: 1.046 (approx.) -- FG: 1.012 (approx.)

One thing you can say about this beer is that there is no commercial beer quite like it-but there ought to be! This beer has a deep ruby color with coffee and caramel flavors and a bright hoppy aroma.

RECIPE:
1 Can Octoberfest Vienna Lager HME
1 Can Mellow Amber UME
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Sterling Pellet Hops
2 Muslin Hop Sacks
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Cup Freshly Roasted Coffee Beans (coarsely crushed)

Roasted Red Bock-Archived

Flavor: Malty
ABV (alc/vol): 4.6%
SRM (Color): 15
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

Roasted Red Bock-Archived

One thing you can say about this beer is that there is no commercial beer quite like it-but there ought to be! This beer has a deep ruby color with coffee and caramel flavors and a bright hoppy aroma.

RECIPE INGREDIENTS:
1 Can Octoberfest Vienna Lager HME
1 Can Mellow Amber UME
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Sterling Pellet Hops
2 Muslin Hop Sacks
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Cup Freshly Roasted Coffee Beans (coarsely crushed)

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 Sterling pellet hops into one hop sack tying it closed, then trim away excess material. Repeat with 1/2 cup of coffee beans in second hop sack.

2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot and bring to a boil, then remove from heat. Add coffee beans (in hop sack).

2.5. Stir HME, UME and hops (in hop sack) into mixture, stir to mix well. 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.

2.6. 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.

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

2.8. 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 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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