Wicked Revival Ale

Wicked Revival Ale Brewing Instructions

Step 1: Sanitizing

Sanitizing is one of the most important steps in brewing. It kills bacteria, wild yeast, and mold that can cause off-flavors. Be sure to sanitize all equipment that touches your beer:

1. Fill your clean fermenter with warm water to Line 1 on the back. Add ½ packet (about 1 tbsp) of No-Rinse Cleanser. Stir until dissolved.
   (Save the remaining half for bottling day.)
2. Screw on the lid and swirl to coat all interior surfaces. Let sit for 2 minutes, then swirl again.
3. Open the spigot to let sanitizer run through for 5 seconds; then close.
4. Pour the solution into a large bowl and submerge your spoon, whisk, can opener, and measuring cup. Let them soak at least 2 minutes.
5. Do not rinse or dry sanitized items. Replace the lid and proceed to brewing immediately.

Step 2: Brewing

Brewing combines malted grain extract, hops, and yeast. Once yeast is added, it consumes sugars to produce alcohol and carbonation — a process called fermentation.

1. Remove the yeast packet from under the lid of your Canadian Blonde HME can and set it aside.
2. In a 1-gallon pot, heat 8 cups of water to 155°F (68°C).
3. Place the following in a muslin sack:
   • 4 oz Carapils Malt
   • 8 oz Crystal 60 Malt (2 packets)
   • 4 oz Chocolate Malt
   • 4 Red Zinger Tea Bags
   Tie the sack loosely to allow water to circulate freely.
4. Steep the sack in 155°F water for 20 minutes. Do not boil.
5. After steeping, place the sack in a colander over the pot and rinse with 1 cup of 160°F water. Let runoff drain into the pot. Do not squeeze the sack. Discard after draining.
6. Bring the grain water to a gentle rolling boil.
7. Add 1 oz Northern Brewer hops (loose or in a muslin sack) and boil for 20 minutes.
8. Remove from heat and stir in:
   • 1 packet BrewMax DME Smooth
   • 1 can Canadian Blonde HME
   Stir until fully dissolved.
9. Fill your sanitized fermenter with cold water to Line 1 (about 1 gallon).
10. Carefully pour the hot wort (and hop sack, if used) into the fermenter.
11. Top off with cold water to reach Line 2 (about 8.5 L / 2.25 gal).
12. Stir vigorously with your sanitized spoon to oxygenate the wort.
13. Sprinkle Safale S-04 yeast on top. Do not stir.
14. Ferment in a dark spot at 65°–72°F (18°–22°C) for 14 days.

Optional Nutmeg Addition

(Choose one method only to avoid over-spicing.)

• Subtle spice: Add ¼ tsp ground nutmeg to the fermenter on Day 7. Gently swirl to mix without disturbing sediment.
• Aromatic finish: Add a small pinch (~1/32 tsp) of nutmeg to each 740 mL bottle at bottling time.

Step 3: Bottling & Carbonating

After 14 days, taste a small sample. If it tastes like flat beer (not sweet), you're ready to bottle.

1. Sanitize all bottles, caps, and tools using the remaining ½ packet of No-Rinse Cleanser mixed with warm water. Let sit for 10 minutes. Do not rinse.
2. Add 2 Carbonation Drops (or 1 tsp priming sugar) to each 740 mL bottle.
3. (Optional) Add a small pinch (~1/32 tsp) of ground nutmeg to each bottle for a warm, spiced finish.
4. Fill each bottle to about 2 inches from the top. Cap and gently invert once to check the seal.
5. Store upright at 70°–76°F (21°–24°C) for 3–4 weeks to carbonate.