THIS RECIPE MAKES 1 GALLON OF BEER.
TWISTED MONK WITBIER RECIPE KIT
No need to be silent about this immortal wheat, perfectly spiced with coriander and orange essence. Signature series mixes feature complex blends of specialty malts, combined with the finest hops by master brewers in New Zealand’s famous Speight’s brewery, providing the optimum flavor profiles for world-class beers. Contains malted wheat, malted barley, water, hops, natural orange essence, coriander seeds and yeast. No additives. No preservatives.
- (1) can Twisted Monk Witbier HME (Recipe)
- (1) packet Dry Brewing Yeast
- (1) packet One Step No-Rinse Cleanser
Make sure and sanitize everything that comes in contact with your beer.
1 GALLON BREWING INSTRUCTIONS
This is the most important step in the brewing process. It kills any bacteria, wild yeast and mold that can cause off-flavors in your beer. It’s important to sanitize everything that comes in contact with your beer. This step should take about 15 minutes.
- 1.1. In a container, dissolve half (1 tbsp) of the One Step No-Rinse Cleanser into a gallon of warm water. Shake until the cleanser has completely dissolved. Note: Save the remaining One Step for bottling.
- 1.2. Pour solution into the fermenter, place on lid and insert your venting plug. While holding down the lid, cover the vent plug with your hand and swirl solution around making sure it contacts the entire inside surface including the lid. Do this step over the sink
- 1.3. Open and close the tap several times to sanitize its inner surface.
- 1.4. Place your mixing spoon(s), measuring cup, can opener inside the fermenter. Careful not to scratch the inside surface. Allow it to soak a minimum of 10 minutes.
- 1.5. Remove utensils and place them on a clean paper towel or a sanitized plate or bowl. Drain fermenter (no rinsing required). Note: Solution is reusable, you can use it again to sanitize a blender or any other utensil used during the brewing process.
The included recipe is ready for fermentation, just add water and yeast (under the black lid of the extract). Since beer is mostly water, the better the water the better your beer. This step should take about 30 minutes.
- 2.1. Remove yeast packet from under the lid and stand can in a tub of hot tap water. This will help it pour more easily.
- 2.2. Add cold water to the start level on the side of the fermenter. For best results, use bottled spring water or charcoal-filtered tap water.
- 2.3. Place 2 cups of water into a clean 3-quart pot and bring to a boil.
- 2.4. Remove from heat. Then slowly stir in the contents from can until it has fully dissolved. This mixture is called the wort.
- 2.5. Pour this wort into the fermenter. Bring the volume of the fermenter up to the fill level by adding more water. Mix thoroughly. Read the thermometer and wait until the temperature of the wort is between 64°- 82° F before adding the yeast.
- 2.6. Add yeast, then place on your lid and vent plug.
- 2.7. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 7-14 days.
After 7 days the beer in your fermenter should have stopped fermenting and begun to clear. It’s now time to bottle! If you’re not sure, draw a small amount from the tap; if it tastes like flat beer, it’s ready to bottle. If it tastes sweet, give it a few more days.
Since nobody likes flat beer we need to add carbonation. It is normal for this process to create a small amount of yeast sediment at the bottom of each bottle. This step should take about 25 minutes.
- 3.1. Dissolve the remaining One Step into a gallon of warm water.
- 3.2. Fill each bottle with this solution and shake a few times making sure the solution contacts the entire inside surface. Now wait 10 minutes (minimum).
- 3.3. Place the caps in a bowl filled with sanitizing solution. Now wait 10 minutes (minimum).
- 3.4. Empty bottles (no rinsing required) and place caps on a paper towel.
- 3.5. Add white granulated sugar to each bottle. Note: Using the chart above choose the correct priming sugar amount for your bottles.
- 3.6. Using the tap, fill each bottle halfway up the base of the neck. Make sure all bottles contain approximately the same amount of beer.
- 3.7. Cap each bottle and invert them several times until the sugar has been completely dissolved. Do not shake bottles.
- 3.8. Place the bottles upright and out of direct sunlight. Maintain a temperature between 64°- 82° F for approximately 7 days.
After your beer has carbonated, it's ready to drink! However, you can improve the flavor by bottle conditioning your beer. This can be done a couple ways:
- Warm conditioning: Keep your bottles in a dark, dry location away from sunlight and maintain a temperature between 50°- 70° F for several weeks to a month.
- Cold conditioning: Place your bottles in the refrigerator for several weeks to a month.