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King's Nectar

MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 3 WEEKS.
OG: 1.085 (approx.) -- FG: 1.021 (approx.)
Suggested lager time is 3 to 4 months.

Fruity, rich, and spicy, King's Nectar is a formidable beer that's almost like wine. It combines the best of both worlds into a sweet golden nectar that's simply divine. This is our tribute to the recipe that was lost for centuries in King Midas' tomb.

RECIPE INCLUDES:
1 Can High Country Canadian Draft HME
1 Can Pale Export UME
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Willamette Pellet Hops
1 Pouch American Ale Liquid Yeast
1 Muslin Hop Bag
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Teaspoon Saffron
2 Cups Honey
2 Cups Muscat Grape Juice (may substitute White Grape Juice)

REFRIGERATE YEAST UNTIL USE: 34-40° F (1-4° C). DO NOT FREEZE.

King's Nectar

Flavor: Fruity
ABV (alc/vol): 8.4%
SRM (Color): 8
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

King's Nectar

Fruity, rich, and spicy, King's Nectar is a formidable beer that's almost like wine. It combines the best of both worlds into a sweet golden nectar that's simply divine. This is our tribute to the recipe that was lost for centuries in King Midas' tomb.

RECIPE INCLUDES:
1 Can High Country Canadian Draft HME
1 Can Pale Export UME
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Willamette Pellet Hops
1 Pouch American Ale Liquid Yeast
1 Muslin Hop Bag
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Teaspoon Saffron
2 Cups Honey
2 Cups Muscat Grape Juice

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 HME, then place unopened cans of HME and UME in hot water to make the liquid easier to pour.

2.3. Create two hop sacks by cutting the hop sack in half and tie a knot to one of the open ends in the second hop sack. Place 1/2 packet (1/4 oz.) of Willamette pellet hops into each sack and tie a knot to seal the open ends.

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

2.5. Bring to a boil, add 1/2 tsp. saffron and let boil for 15 minutes and remove from heat. Add 2 cups of honey and first hop sack, stir to mix well and cover for 10 minutes.

2.6. Stir HME and UME 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. Add 2 cups of grape juice and second hop sack, 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 3 TO 4 MONTHS.

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