THESE BEER KITS PRODUCE
5-6 GALLONS / 50-12oz. BOTTLES

COMPLETE WITH MALT, HOPS, AND YEAST

SUGGESTION:
BOIL THE KIT IN 2-3 GALS OF WATER FOR 15-30 MINS.
FOR MORE BODY/FLAVOR ADD 1-2# OF DRY MALT TO BOIL.
ADD 1oz. OF HOPS THE LAST 5-10 MINS. OF BOIL.

**** ONE WAY TO BREW ****
-CLEAN AND SANITIZE ALL EQUIPMENT THAT WILL COME
-IN CONTACT WITH THE UNFERMENTED BEER(WORT).

-CLEAN: SOAP AND HOT WATER, RINSE WELL
-SANITIZE: 1-2oz. CHLORINE BLEACH / 2GALS WATER.
-WIPE DOWN EQUIPMENT WITH CHLORINE SOLUTION.
-RINSE WELL WITH HOT WATER.
-KEEP CONTAINERS COVERED, AVOID EXPOSURE OF THE
-CONTAINER AND UNFERMENTED BEER TO THE AIR.
-BOIL AND COOL 2-3 GALS OF WATER(REFRIDGERATE
-OVER NIGHT OR FREEZE OR USE CRUSHED ICE
-2O LBS ICE = 2.5 GALS WATER.
-BRING 2-3 GALS OF WATER TO A BOIL
-ADD INGREDIENTS(MALT, HOPS, GRAINS,ETC.)
-BOIL FOR 15-30 MINUTES TO DISOLVE INGREDIENTS
-TRANSFER BREW TO FERMENTER BUCKET(COVER)
-ADD PRECOOLED WATER/ICE TO FERMENTER TO BRING
-VOLUME TO 5 GALS, COVER LET COME TO 60-70F.
-ADD YEAST AT 60-70F, COVER FERMENTER ADD AIRLOCK.
-ALLOW TO FERMENT AT 60-70F FOR ~14 DAYS.
-TRANSFER TO CLEAN BOTTLING BUCKET,COVER.
-BOIL 2/3 TO 3/4 CUP CORN SUGAR/QT. WATER 5 MINS.
-ADD SUGAR SOLUTION TO BEER,STIR BRIEFLY,COVER.
-BOIL CAPS 2 MINS, CLEAN BOTTLES.
-FILL/SEAL BOTTLES, KEEP AT ROOM TEMPERATURE 1 WK
-TO CARBONATE THE BEER, AGE TO TASTE 2 WEEKS+.

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