Hahn Super Dry Recipe Instructions

Ingredients:

• 1 x 1.7kg Black Rock Lager Beer Kit
• 1 x 1.5kg Morgan’s Master Malt Beer Enhancer
• 1 x 12g Hersbrucker Finishing Hops teabag (steeped)
• 1 x 3g Dry Enzyme
• Use yeast supplied under the beer kit tin lid

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. Remove the yeast supplied under the beer kit tin lid and set aside for later. Sit the beer kit tin and malt tin in hot water for 10 minutes to loosen contents
3. Boil 2.25ltrs 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 then stir to thoroughly dissolve
6. Pour 250ml boiled water into the malt tin and stir to dissolve the remaining contents, then add to the fermenter
7. Add contents of the beer kit tin to the fermenter and stir to thoroughly dissolve
8. Pour 250ml boiled water into the beer kit tin and stir to dissolve the remaining contents, then add to the fermenter
9. Add Finishing Hops teabag and steeped water to the fermenter
10. Add cold water to the fermenter to 22.5L and test temperature – make sure it is between 14-22 degrees before pitching yeast
11. Take Hydrometer reading and pitch yeast and add dry enzyme, then stir gently
12. Allow an extra 7 days to ferment when using dry enzyme
13. When fermentation finished check with hydrometer and bottle as per normal.

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