Millers Chilli Recipe Instructions

Ingredients:

• 1 x 1.7kg Morgan’s Blue Mountain Lager Beer Kit
• 1 x 1kg Dextrose
• 5 x Hot Chilli’s (cut into rings, don’t use stalks)
• Use yeast supplied with the beer kit

Other Ingredients:

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

Method:

1. Clean / sterilize fermenter and paddle
2. Remove the yeast supplied under the beer kit tin lid and set aside for later. 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 Dextrose then stir to thoroughly dissolve
5. Add contents of the beer kit tin to the fermenter and stir to thoroughly dissolve
6. Pour 250ml boiled water into the beer kit tin and stir to dissolve the remaining contents, then add to the fermenter
7. Add cold water to the fermenter to 22.5L and test temperature – make sure it is between 14-22 degrees before pitching yeast
8. Take Hydrometer reading and pitch yeast and then add chilli’s to fermenter and stir gently
9. When fermentation finished rack to another sterilized fermenter and leave for another 4-5 days.
10. Check with hydrometer and bottle as per normal.

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