NORTHERN BREWER B11620 Fruit Stand Wheat Extract Beer Recipe Kit Instructions

B11620 Fruit Stand Wheat Extract Beer Recipe Kit
Instructions

B11620 Fruit Stand Wheat Extract Beer Recipe Kit

FRUIT STAND WHEAT
Wheat beer and fruit – a match made in brewer’s heaven. What starts off as an innocuous and unpretentious simple wheat beer is transformed into beer drinking nirvana with a dose of fruit puree. Fruit Stand Wheat sips with a smooth texture, starts off with a palate pleasing soft wheat flavor and finishes with bang thanks to the choice of fruit used. Ultimately satisfying and easy drinking, this is a recipe sure to please everyone. Roll out the Fruit Stand and brew up this transcendent treat.
O.G: 1.048 BREW TIME 6 WEEKS: 2 WEEKS PRIMARY | 2 WEEKS SECONDARY | 2 WEEKS BOTTLE CONDITIONING

KIT INVENTORY

MALT® EXTRACTS

• 3.15 lbs Wheat Malt Syrup
• 2 lbs Golden Light DME
• 1 lb Wheat DME

PREMIUM HOPS & OTHER FLAVORINGS

• 1 oz Kent Golding (60 min)
• Choice of Fruit Puree or Fruit Flavor Extract (see step 17)

YEAST
Dry Yeast:

• Fermentis Safale US – 05. Optimum temp: 59°- 75°F

Liquid Yeast Options:

• Imperial Yeast A07 Flagship. Optimum temp: 60°- 72°F
• Omega Yeast OYL – 004 West Coast Ale I. Optimum temp: 60°- 73°F
• Wyeast 1056 American Ale. Optimum temp: 60° – 72°F

UPON ARRIVAL UNPACK THE KIT

• Be sure you have all items and one of the selected yeast options listed in the Kit Inventory (above)
• Refrigerate the yeast · Contact us immediately if you have any questions or concerns!

READ ALL INSTRUCTIONS BEFORE STARTING
YOU WILL NEED:

• Homebrewing starter kit for brewing 5 gallon batches

• Boiling kettle of at least 3.5 gallons capacity with lid

• Optional – 5 gallon carboy, with bung and airlock, to use as a secondary fermenter.
  NOTE: You may skip the secondary fermentation and add an additional 2 weeks to primary fermentation before bottling

• Approximately two cases of either 12 oz or 22 oz pry-off style beer bottles

A FEW HOURS BEFORE BREW DAY

Remove liquid yeast package from the refrigerator, and leave it in a warm place (~70°F).
Refer to the instructions on the yeast packet.
If you are using dry yeast, no action is required.

ON BREWING DAY

1. Heat 2.5 gallons of water.

2. Please note there are no specialty steeping grains in this recipe.

3. Bring to a boil, remove the kettle from the burner and stir in the 3.15 lbs Wheat malt syrup.

4. Return wort to boil. The mixture is now called “wort”, the brewer’s term for unfermented beer.
   NOTE: Total boil time for this recipe is 60 minutes.
   · Add 1 oz Kent Golding hops at the beginning of the boil.
   · Add the remaining 2 lbs Golden Light DME and 1 lb Wheat DME with 15 minutes remaining in the boil.

5. Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink.

6. Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment ­ fermenter, lid or stopper, airlock, funnel, etc ­ along with the yeast packet.

7. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.

8. Add more cold water as needed to bring the volume to 5 gallons.

9. Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone.

10. Optional – Measure specific gravity of the wort with a hydrometer and record in the “BREWER’S NOTES” section.

11. Add yeast once the temperature of the wort is 72°F or lower (not warm to the touch). Sanitize and open the yeast pack and carefully pour the contents into the primary fermenter.

12. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the airlock into rubber stopper or lid, and seal the fermenter.

13. Move the fermenter to a warm, dark, quiet spot until fermentation begins.

PRIMARY FERMENTATION

14. Active fermentation begins. Within approximately 48 hours of Brewing Day, active fermentation will begin ­ there will be a cap of foam on the surface of the beer, the specific gravity as measured with a hydrometer will drop steadily, and you may see bubbles come through the fermentation lock. The optimum fermentation temperature for this beer is 65°- 70°F, move the fermenter to a warmer or cooler spot as needed.
15. Active fermentation ends. Approximately one to two weeks after brewing day, active fermentation will end. When the cap of foam falls back into the new beer, bubbling in the air lock slows down or stops, and the specific gravity as measured with a hydrometer is stable, proceed to the next step.
16. Optional – If you are transferring to a secondary fermentor, sanitize siphoning equipment and an airlock and carboy bung or stopper. Siphon the beer from the primary fermenter into the secondary. If you are not conducting a secondary, simply leave the beer in the primary fermenter.
17. Add the fruit puree (or fruit flavor extract) directly into the new beer and let to rest for 2 additional weeks to allow the flavors to meld before proceeding with the next step. Timing now is somewhat flexible. *See the “YOU WILL NEED” section and step16.

BOTTLING DAY – ABOUT 4 WEEKS AFTER BREWING DAY

18. Sanitize siphoning and bottling equipment. 1

19. Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer). Use the following amounts, depending on which type of sugar you will use:
    · Corn sugar (dextrose) 2/3 cup in 16 oz water.
    · Table sugar (sucrose) 5/8 cup in 16 oz water.
    Bring the solution to a boil and pour into the bottling bucket.

20. Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix–don’t splash.

21. Fill and cap bottles.

CONDITIONING- ABOUT 6 WEEKS AFTER BOTTLING DAY

22. Condition bottles at room temperature for 1­2 weeks. After this point, the bottles can be stored cool or cold.
23. Serving. Pour into a clean glass, being careful to leave the layer of sediment at the bottom of the bottle. Cheers!

BREWER’S NOTES
At Northern Brewer, we’ve always got your back. Our Brewmasters are available 7 days a week to help you brew your very best, and it doesn’t end until you’re completely happy with your latest batch…and looking forward to the next one. We’ll never let you fail. Guaranteed.

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