Smokey Mountain Brown Recipe Instructions

Ingredients:

• 1 x 1.7kg Beermakers Lager Beer Kit
• 1 x 1.5kg Morgan’s Mastermalts Lager Malt
• 1 x 500g Aussie Brewmakers Light Dried Malt Extract
• 1 x 12g Hallertau Finishing Hops teabag (steeped)
• Use Yeast supplied with beer kit tin

Other Ingredients:

• 200g of Dextrose if kegging with no secondary fermentation or bottle conditioning

Method:

1. Clean / sterilize all equipment including fermenter, paddle, and mug (used for steeping)
2. Sit the beer kit tin and malt tin in hot water for 10 minutes to loosen contents
3. Boil 2L of water in kettle
4. Steep Finishing Hops teabag in 250ml mug of boiled water for 10 minutes
5. Add 1.5L of boiled water to fermenter with Malt tin contents and Light Dried Malt Extract (add slowly to avoid clumping), then stir to vigorously to dissolve
6. Pour remaining 250ml boiled water into the Malt tin and stir to dissolve the remaining contents, then add to the fermenter
7. Re-boil 250ml water in kettle
8. Add contents of the beer kit tin to the fermenter and stir to thoroughly dissolve
9. Pour 250ml boiled water into the beer kit tin and stir to dissolve the remaining contents, then add to the fermenter
10. Add Finishing Hops teabag and steeped water to the fermenter
11. Add cold water to the fermenter to 22.5L and test temperature – make sure it is between 14-22 degrees before pitching yeast
12. Take Hydrometer reading and pitch yeast and stir gently
13. When fermentation finished check with hydrometer and bottle as per normal.

N.B. If kegging, add 200g of Dextrose at step 5