MUNTONS HANDCRAFTED - INSTRUCTIONS

BREWING INSTRUCTIONS FOR EACH KIT IN THE RANGE

Below we will cover recipes for each brew the Muntons Handcrafted range

OLD CONKERWOOD/MIDAS TOUCH/SMUGGLERS SPECIAL

1. Clean and sterilise all beer making equipment. Stand cans in hot water for 5 minutes to soften contents then pour can contents into the sterilised
fermenter.
2. Add 3.5 litres (6 UK pints) boiling water. Add 16.5 litres (29 UK pints) of cold water to bring the volume up to 23 litres (40 UK pints, 6 US Gallons) and
thoroughly mix to ensure all contents are fully dissolved.
3. Sprinkle the yeast onto the surface, cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20°C, 65-70°F). Fermentation will be complete when bubbles cease to rise (if you use a hydrometer, when the gravity remains constant below 1014°).
4. Transfer the beer into sterilised bottles or a pressure barrel and add a teaspoon of Light Spray malt per pint to each bottle, or a maximum of 85 grams (3oz) per 5 UK gallon pressure barrel. Muntons Carbonation Drops or sugar may be used instead. Stand bottles or barrel in a warm place for 2 days then
allow 14 days in a cool place or until the beer has cleared.

AMERICAN STYLE IPA

1. Clean and sterilise all beer making equipment. Stand cans in hot water for 5 minutes to soften contents then pour can contents into the sterilised fermenter.
2. Add 3.5 litres (6 UK pints) boiling water. Add 16.5 litres (29 UK pints) of cold water to bring the volume up to 23 litres (40 UK pints, 6 US Gallons) and
thoroughly mix to ensure all contents are fully dissolved.
3. Sprinkle the yeast onto the surface, cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20°C, 65-70°F). After 4 days
fermentation, add the hops from the hop sachet into the beer. Do not stir in, as the action of the fermentation will disperse the hops. Fermentation will be complete when bubbles cease to rise (if you use a hydrometer,when the gravity remains constant below 1014°).
4. Transfer the beer into sterilised bottles or a pressure barrel and add a teaspoon of Light Spray malt per pint to each bottle, or a maximum of 85 grams
(3oz) per 5 UK gallon pressure barrel. Muntons Carbonation Drops or sugar may be used instead. Stand bottles or barrel in a warm place for 2 days then
allow 14 days in a cool place or until the beer has cleared.

OAKED ALE

1. Clean and sterilise all beer making equipment. Stand cans in hot water for 5 minutes to soften contents then pour can contents into the sterilised
fermenter.
2. Add 3.5 litres (6 UK pints) boiling water. Add 16.5 litres (29 UK pints) of cold water to bring the volume up to 23 litres (40 UK pints, 6 US Gallons) and
thoroughly mix to ensure all contents are fully dissolved.
3. Sprinkle the yeast onto the surface, add the Oak chips from the sachet just after pitching the yeast and stir in using a sterilised stirrer. Cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20°C, 65-70°F). Fermentation will be complete when bubbles cease to rise (if you use a hydrometer, when the gravity remains constant below 1014°).
4. Transfer the beer into sterilised bottles or a pressure barrel and add a teaspoon of Light Spray malt per pint to each bottle, or a maximum of 85 grams
(3oz) per 5 UK gallon pressure barrel. Muntons Carbonation Drops or sugar may be used instead. Stand bottles or barrel in a warm place for 2 days then
allow 14 days in a cool place or until the beer has cleared.

BELGIAN STYLE ALE

1. Clean and sterilise all beer making equipment. Stand cans in hot water for 5 minutes to soften contents then pour can contents into the sterilised fermenter.
2. Add 3.5 litres (6 UK pints) boiling water. Add 14 litres (25 UK pints) of cold water to bring the volume up to 20.5 litres (36 UK pints, 5.4 US Gallons) and
thoroughly mix to ensure all contents are fully dissolved.
3. Sprinkle the yeast onto the surface, cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20°C, 65-70°F). Fermentation will be complete when bubbles cease to rise (if you use a hydrometer, when the gravity remains constant below 1014°).
4. After five days when the gravity is below 1.014, syphon the beer into a sterilised fermenting bin leaving behind the yeast sediment. Add the 500g of Spray malt Light and stir gently with a sterilised stirrer to mix the Spray malt into the beer. Using a sterilised cup or beaker, ‘scoop’ about half a cup full of the yeast ‘lees’ and pitch this into the beer and stir gently. Place the top on the fermenter and place in a warm room to keep the temperature between 20° and 24°C. Continue fermentation until the gravity remains constant below 1.006. Then bottle or keg as normal.

Please note: The information in these instructions are not owned by Brew2Bottle, and are obtained from suppliers of the kits.