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Wicked Monk

Once there was a monk who so loved beer he wanted to perfect the art of brewing, so he joined the monastery to learn their secrets. He took this closely guarded recipe and wickedly shared it with the world. What remains from his indiscretion is a mellow, malty beer with just a bare hint of noble hops for balance.

RECIPE INCLUDES:
2 Cans Witty Monk Witbier HME
1 Can Pale Export UME
2 Packets Dry Brewing Yeast (under lid of HMEx)
1 Packet Saaz Pellet Hops
1 Muslin Hop Sack
1 Packet No-Rinse Cleanser

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 both HMEs, 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 Saaz 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 and bring to a boil, then remove from heat.

2.5. Stir HME, UME and hops (in hop sack) into this water. 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 (from both packets) 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 3 TO 4 MONTHS.



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