Barefoot Radler Recipe Instructions

Ingredients:

• 1 x 1.7kg Morgan’s Cerveza Beer Kit
• 200g Maltodextrin (Corn Sugar)
• 200g Light Dried Malt Extract
• 600g Dextrose
• Use the yeast supplied with the beer tin kit

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 in hot water for 10 minutes to loosen contents
3. Boil 1.75ltrs of water in kettle
4. Add 1.5L of boiled water to fermenter with Maltodextrin, Light Dried Malt Extract (add slowly to avoid clumping) and Dextrose whilst stirring vigorously to dissolve
5. Pour 250mls boiled water into the beer kit tin and stir to dissolve the remaining contents, then add to the fermenter
6. Add cold water to the fermenter to 22.5L and test temperature – make sure it is between 14-22 degrees before pitching yeast
7. Take Hydrometer reading and pitch yeast and stir gently
8. When fermentation finished check with hydrometer and bottle as per normal.

N.B. If kegging, add 200g of Dextrose at step 4