Mr. BEER Instructions

Your First Brew

There are many recipes, techniques and

processes of brewing which use the Mr. Beer®

MicroBrewery System. These instructions will

acquaint you with the basic principles of brew-ing.

Our first recipe following these instructions makes 8 quarts, equivalent to 20 - 12 oz.

beers. This recipe produces a beer approximate

in strength to a normal American commercial beer.

 

Lets Brew!

1

SANITIZE the Keg, lid, tap, washer,

nut and any equipment that will come in

contact with the fermenting beer. Sanitize by

dipping or rinsing in a solution equal in concentration

to about 2 tablespoons of household

bleach to 1 gallon of cold (tap) water. Open and

close the tap several times to allow sanitizing

solution to flow through it. Rinse the bleach

solution off with tap water. Sanitizing kills

microscopic bacteria that are detrimental to the

beer.

2

Place the washer on the tap with the flat

portion of washer up against the tap, (the

washer goes on the outside of the Keg) and

ASSEMBLE the tap to the Keg. HAND TIGHTEN

firmly by turning tap while holding nut on

inside of the Keg. The wide flat portion of the

nut goes up against the inside of the Keg. Do

not use wrenches or pliers to tighten. TEST

with tap water to make sure you have a good

seal.

3

FILL the Keg with four (4) quarts cold

(tap) water. NEVER pour hot (14F) or

boiling liquid directly into the Keg. Volume

markings in quarts are on the back of the Keg.

Soak the beer mix can in hot water for 10 minutes

to soften contents and make them

easier to pour out in step 4, below.

4

In a saucepan, bring six (6) to eight (8)

cups of water to a BOIL. Remove from the

heat source and stir in the whole can of beer

mix with the entire contents of the Booster

Packet. (One (1) cup of ordinary white table

sugar can be substituted for Booster.) Omit

Booster (or sugar) for lower alcohol beer or add

additional 1/2 cup of sugar for higher alcohol

beer. POUR the "wort" (pronounced "wert", a

brewer’s term for the mixture of malts, sugars,

hops and water) into the Keg. ADD additional

cold tap water to bring the volume to 8.5

quarts. CAUTION: Boiling more than eight (8)

cups water may make the wort too hot to add

yeast to. Wort temperature should be between

7and 10F. when yeast is added.

5

SPRINKLE the yeast from the packet on

top of the wort, allow to sit for 5 minutes,

then stir the wort vigorously. The brewer’s term

is to "pitch" the yeast, meaning to add the

yeast to the wort.

6

SCREW the lid onto the Keg. Fermentation

will start within 24 hours. While the

wort is fermenting, carbon dioxide will be released

through the vents on the Keg neck and

escape down the screw threads preventing contaminants

from entering the Keg.

7

Allow your beer to FERMENT seven (7)

days at warm room temperature between

7and 8F. and out of direct sunlight. During

fermentation a yeast layer and foam will

develop on top of the fermenting beer. The

yeast cells will slowly become inactive and most

will settle to the bottom building up a sediment

below the tap as the fermentable sugars are

converted to alcohol. You may unscrew the cap

periodically to check this activity without hurting

your beer as it is protected by a layer of carbon

dioxide. (Some yeast may continue to float

on top after 7 days. This is normal.)

8

SANITIZE your bottles and caps.

9

ADD an amount of ordinary white table

sugar to each bottle according to the bottle

size as follows. Do not use Booster. (Use a

piece of paper as a funnel to add the sugar.)

12 oz 3/4 teaspoon

16 oz 1 teaspoon

22 oz 1 1/2teaspoons

1 liter/quart 2 1/2 teaspoons

2 liters 1 1/2 Tablespoons

3 liters 2 1/4 Tablespoons

Residual yeast in the beer will work on the sugar causing a secondary fermentation in the

bottle after capping. This activity carbonates your beer. Be cautious, as too much sugar may

over carbonate the beer, resulting in gushing or burst bottles. Too little sugar will result in a flat

beer. The brewer’s term for sugar added to the bottle for carbonation is "priming" sugar.

10

LOOSEN the Keg lid and FILL your bottles from the Keg to within 1" to 2"

from the top. Be careful not to disturb the yeast which has settled to the bottom of the

Keg. Don’t worry if you do, the beer will clear again in the bottle. HAND TIGHTEN the bottle

caps and shake bottles several times to dissolve sugar.

11

KEEP the bottles at warm room temperature

(7to 8F.) for at least 7

days to allow carbonation. Your beer will

improve in taste by allowing an extra week of

maturing in the bottle. Using plastic bottles

allows you to see the beer clear in the bottle

and feel the bottle firm and harden as the secondary

fermentation causes the internal pressure

to build. After carbonation, STORE the

beer upright in a cool dark place.

12

YOUR BEER has been naturally brewed

and carbonated and thus has a small

yeast sediment at the bottom of the bottle. This

is known as a "live" or "fresh" draft beer. The

yeast is rich in Vitamin B and is good for you,

but would cause the beer to turn cloudy if disturbed.

When serving, pour in one continuous

motion into a glass or pitcher so as not to disturb

the sediment. When cooling in the refrigerator,

perfectly clear beer may appear hazy.

This is also typical of naturally brewed beer as

it is rich in proteins. Rinse the bottle immediately

after use and re-use the bottle and cap

many times. Drink your beer within 4 months

of bottling and store in a cool place.



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