Harvest Stout Beer Kit Youngs Home Brew

Harvest Stout Beer Making Kit

Youngs Harvest Beers By youngs Home Brew

Harvest Stout Kit Brewing Instructions

• 1. Stand the unopened can in hot water for 10 minutes. This is particularly helpful in cold weather as it makes pouring the contents much easie .
• 2. Empty the contents ofthe can into a sterilised brewing vessel. Rinse out the can with hot water to make sure all the contents are used.

3)  Bitter, Lager, Mild

Dissolve Ikg (2.21bs) of Brewing sugar into 6 pints of hot water and pour into a brewing vessel. Top up to 5 gallons ( 40 pints ) with cold water.

For a stronger Ale – follow the instructions above but only top up water level to 3.75 gallon ( 30 pints )

Stout 

Dissolve Ikg (2.21bs) Brewing sugar into 8 pints of hot water and pour into a brewing vessel. Top up to 3.75 gallons ( 30 pints ) with cold water.

Yorlshire Bitter, Scottish Heavy, Pilsner Lager

Dissolve 1.5kg (3.31bs) Brewing sugar into 8 pints of hot water and pour into a brewing vessel. Top up to 5 gallons ( 40 pints ) with cold water.

• 4. Sprinkle the brewing yeast provided onto the prepared mixture (temperature of mixture should be 20 – 25c ) Loosely fit the lid ofthe brewing vessel.
• 5. Stand the container in a warm place where an even temperature can be maintained (65 – 75for 18 – 24c) and leave until fermentation is complete. This will take bewveen 5 -10 days.
• 6. It is important to check that fermentation has finished to avoid the risk ofyour bottles bursting under pressure.

Check that…

1. Bubbles have stopped rising to the surface
2. The beer has lost its sweetness
3. The specific gravity (when tested using the recommended hydrometer) is bewveen 1.000 -1.006

• 7. Bottling – put a 1/2 level teaspoon of sugar into each sterile pint bottle and syphon the beer into bottles leaving a 2 inch space at the top.

Be careful not to disturb the sediment at the bottom of the container

Do not exceed the recommended amount of sugar

Caution – Use only bottles with pressure type dosure

Barreling – when using a pressure barrel, add only 20z of sugar to the full 40 pints (5 gallons)

• 8. Seal and store the bottles/barrel at room temperature for about seven days and then remove them to a cool place for storage. Your beer will be ready to drink when clear. Remember however, that the taste ofthe beer improves with maturity.

HINTS.

Always sterilise all equipment before use. Youngs Steriliser

In winter, the use of a heater will help to keep an even temperature. We recommend the use of a heater tray or heater belt or an immersion heater stat.

Ensure that the fermentation has finished before bottling. A beer hydrometer is the most accurate guide.

Only use pressure bottles, preferably beer bottles.

When serving your beer, be careful not to disturb the sediment at the bottom ofthe bottle. It may help to pour the beer into a jug before serving.

Your beer will take longer to clear in a pressure barrel. To help clearing you may add a sachet of proprietary beer finings.

Contains 1.5kg Malt extract
Makes 30 Pints (19ish Litres)
Requires to ferment:- Basic Barreling Equipment Starter kit 1kg Brewing Sugar or Muntons Beer Enhancer
Allergy Advice :- May Contain Barley and other Cereals, containing gluten