Muntons Connoisseurs Export Stout Beer kit – how to brew your own beer
Recipe:
• Sterilise your fermenter and stirrer.
• Stand the can in hot water for 5 minutes to soften
the contents. Then start boiling 3.5 litres (6 UK pints)
of water.
• Open the can and pour the contents into your
cleaned and sterilised fermenter.
• Add the boiling water to the fermenter and 1kg (2.2
lbs) of sugar (preferably brewing sugar).
• Thoroughly mix the contents of the fermenter to
dissolve the sugar and malt extract.
• Add 17.5 litres (31 pints) of cold water to bring the
volume up to 23 litres and stir well.
• Sprinkle the yeast supplied onto the surface of the
beer (no need to stir).
• Cover the fermenter, place in a warm area at 18-
21°C (65-70°F) and leave to ferment.
• Fermentation will be complete when bubbles cease
to rise (usually after 4-6 days), or if you use a
hydrometer, when the gravity remains constant at a
figure below 1008°.
• Siphon the beer into strong bottles or a pressure
barrel. Be careful not to disturb the yeast sediment
and only use returnable beer bottles.
• Add half a teaspoon full of sugar per pint to each
bottle (or a maximum of 85 g or 3 oz, per 5 UK gallon
pressure barrel).
• Cap and seal the bottles securely and stand the
bottles or pressure barrel in a warm place for 2 days.
• Finally, move the bottles or pressure barrel to a cool
place for 14 days, or until the beer is clear, before
drinking.
Recipe:
• Sterilise your fermenter and stirrer.
• Stand the can in hot water for 5 minutes to soften
the contents. Then start boiling 3.5 litres (6 UK pints)
of water.
• Open the can and pour the contents into your
cleaned and sterilised fermenter.
• Add the boiling water to the fermenter and 1kg (2.2
lbs) of sugar (preferably brewing sugar).
• Thoroughly mix the contents of the fermenter to
dissolve the sugar and malt extract.
• Add 17.5 litres (31 pints) of cold water to bring the
volume up to 23 litres and stir well.
• Sprinkle the yeast supplied onto the surface of the
beer (no need to stir).
• Cover the fermenter, place in a warm area at 18-
21°C (65-70°F) and leave to ferment.
• Fermentation will be complete when bubbles cease
to rise (usually after 4-6 days), or if you use a
hydrometer, when the gravity remains constant at a
figure below 1008°.
• Siphon the beer into strong bottles or a pressure
barrel. Be careful not to disturb the yeast sediment
and only use returnable beer bottles.
• Add half a teaspoon full of sugar per pint to each
bottle (or a maximum of 85 g or 3 oz, per 5 UK gallon
pressure barrel).
• Cap and seal the bottles securely and stand the
bottles or pressure barrel in a warm place for 2 days.
• Finally, move the bottles or pressure barrel to a cool
place for 14 days, or until the beer is clear, before
drinking.