Instructions.pdf

BREWING INSTRUCTIONS
Stir until dissolved
4L Sterilising Solution
Top up with cool tap water
20L
Sit cans in sink full of hot water for 5 minutes
STAGE 1:
TOTAL BREWING AND CONDITIONING TIME: 4 WEEKS (APPROX.)
Read all instructions before you start brewing
Open the cans and pour contents into the sterilised fermenter, along with 1kg of brewing sugar
Top up the fermenter to 20L with cool tap water
Add 4L of boiled water to the fermenter
Using a sterilised spoon, mix the extract until it has dissolved
Sterilise a 23L fermenting bucket (and lid), large spoon, measuring container and any other equipment you will be using during Stage 1
Using a sterilised thermometer ensure the temperature is between 18-21⁰C, then add the yeast, place the lid on top and leave to ferment
After 10 days, begin Stage 2
STAGE 2:
Add the contents of the Chinook, Columbus and Summit hop pellet sachets to the fermenter
Leave the fermenter for a further 4 days
Fermentation will be complete when the gravity is below 1.014 and remains stable over 48 hours
STAGE 3:
Ensure all bottles and caps have been sterilised prior to bottling
Place the hop straining bag over the end of the siphon tube that goes into the fermenter
Carefully fill the bottles leaving at least 2cm airspace at the top of the bottle
Add a carbonation drop (or ½ teaspoon of priming sugar) to each bottle and cap
Leave the bottles to condition at room temperature for 2 weeks before consumption
ENJOY!
BEST SERVED CHILLED!