Hopped Light Malt Extract – 1 can
Light Dried Malt Extract – 1 lb.
Amber Dried Malt Extract – 1 lb.
Special Dark Brown Sugar – 1 lb.
Grains: Chocolate, Dark Crystal & Roaster Barley*
Hop Pellets – 1 oz.
Ale Yeast – 1 pack
Priming Sugar – 5 oz.
Starting Gravity: 1.049-1.051
Final Gravity: 1.012-1.014
Approx. Alch. by Vol.: 4.8%
- Remove the label from the can of malt extract, wash the can and place into a pot of hot water to soften the syrup.
- Place 1-1 1/2 gallons of water in the brewpot and bring to a boil.
- Turn the heat off. Place all grains in a seeping bag, and seep in the hot water for 20-30 minutes. Then remove and discard the spent grains, and bring water to a boil.
- Turn heat off. Stir the water with a long handled spoon while slowly pouring in the malt extract. Continue stirring while you add the dried malt extracts and the dark brown sugar. Stir until dissolved, then bring water to a boil. Note: When it first boils, the mixture will foam. Reduce heat and foam will subside. Turn heat back on and repeat process until foaming stops. Boil for 45 minutes, adding the hop pellets for the final 2 minutes of the boil.
- Place 3 gallons of cold water into your fermenting bucket, and slowly add the hot mixture. Top off with cold water to 5 gallons.
- Allow the mixture (called wort) to cool to 90 degrees F.
- Sprinkle the yeast over the top of the mixture. (Optional: Allow to sit for 10 minutes and then stir wort gently with 1 or 2 strokes of a long-handled spoon.
- Seal fermenting bucket, and allow wort to sit for 2 weeks before bottling.
- In a small saucepan, heat 1 cup of water and the priming sugar. Mix until dissolved and bring water to a boil.
- Siphon beer from fermenting bucket to the bottling bucket. Slowly add the warm sugar mixture. As the bucket fills the mixture should mix thoroughly.
- Don’t allow the siphoning hose to pick up sediment from the bottom of the fermenting bucket, leave 2-3 inches from bottom of bucket.
- Bottle beer using spigot and bottle filler from kit. Cap bottles.
- Store bottles in a cool place and allow to age for two weeks before drinking.
Brewed using the True Brew Maestro beer making kit.
* I’m not certain of grain measurements, once I figure it out I’ll edit the post to include the correct amounts.