Makes 2 gallons of beer.
ONE EVIL PILSNER RECIPE KIT
A supernatural force of flavor awaits all who dare ferment this gilded potion of Bohemian legend. This signature series hopped malt extract (SS HME) contains: malted barley, water, hops, hop extract and yeast. No additives or preservatives. Signature series mixes are specially formulated complete recipes and require no additional adjuncts. These 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.
- One Evil Pilsner (Signature recipe ingredients)
- Dry Brewing Yeast (under black lid)
- One Step No-Rinse Sanitizing Cleanser
Recipe includes a packet of One Step No-Rinse Cleanser, enough to sanitize your equipment during brewing and bottling. Sanitize everything that will come in contact with your beer before making this recipe.
2 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. Save the other half of the cleanser for bottling.
- 1.2. Pour solution into the fermenter, screw on the lid and place your venting plug into its hole. Cover venting plug and swirl the solution around making sure it contacts the entire inside surface including the lid.
- 1.3. Open and close the tap several times to sanitize the inner surface.
- 1.4. Place your mixing spoon(s), measuring cup and can opener* inside the fermenter. Careful not to scratch the inside surface. Allow it to soak a minimum of 10 minutes.
- 1.5. Drain fermenter. Remove your utensils and place them on a clean paper towel. No rinsing is required. You can alternatively sanitize a plate or bowl to use as a utensil rest.
Our mixes contain malted extract and hops ready for fermentation. Just add water and the included yeast. Since beer is mostly water, the better the water the better your beer. This step should take about 30 minutes.
- 2.1. Fill your fermenter with a gallon of cold water. For best results, use bottled spring water or charcoal-filtered tap water.
- 2.2. Remove yeast packet(s) from under the lid of your beer mix and stand both cans in a tub of hot tap water. This will help them pour more easily.
- 2.3. Place 4 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 both cans until they have fully dissolved. This mixture is called the wort.
- 2.5. Pour the wort into the fermenter. Bring the volume of the fermenter up to the 8.5-quart mark 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 the yeast. Then attach your lid. (If using an airlock attach it now).
- 2.7. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 7 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 45 minutes.
- 3.1. Dissolve the remaining One Step into a gallon of warm water.
- 3.2. Fill each bottle half full with solution, place caps on (just a few turns) and shake a few times. Allow them to sit for a minimum of 10 minutes.
- 3.3. Remove caps and empty bottles. No rinsing is required.
- 3.4. Add 2-1/2 teaspoons of white granulated sugar to each bottle. If you’re using bottles other than what came with the kit, see the priming sugar chart above for the correct sugar amount.
- 3.5. Using the tap, fill each bottle halfway up the base of the neck. Make sure all bottles contain approximately the same amount of beer. Remove venting plug or airlock (if used) for this step.
- 3.6. Cap each bottle and invert them several times until the sugar has been completely dissolved. Do not shake bottles.
- 3.7. Place the bottles upright, out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 5-7 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.