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MileStone American Pale Ale Beer Kit

MileStone American Pale Ale Beer Kit
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Our Price:  £20.46(Inc. 20% VAT)Earn 20 Loyalty Points
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Model:  333516071
Brand:  Milestone Beer Kits

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Milestone Beer Kits

Our beer kits were developed by tour head brewer and they consistently produce the finest quality beers. They are Ideal for the beginner who wants to spend a little extra to produce a top quality brew.

MileStone American Pale Ale Beer Kit

A Dry and Hoppy Ale

Make 40 Pints / 23 Litres
Abv 4.5% Approx
3 kg All Malt Beer Kit, Does not require fermentables only priming sugar

Contents:-
Malt Barley Extract
Hop Extract
Brewing Yeast

Brewing instructions
3.0 kg beer making kits
2 x 1.5kg cans of hopped brewers malt extract (Formulated to brew 22.5 Litres of 1040 original gravity beer)
One sachet of English Ale brewing Yeast.

What you will need to make the brew:
Proprietary cleaner / Sterliser
Can Opener
Brewers Paddle/Long Mixing Spoon (not wooden)
25L fermenter with lid
Racking Cane with bucket clip and siphon tubing
Thermometer
Hydrometer

Storing and serving the Beer:

40 x 1 pint brown sturdy glass bottles or an equivalent volume of plastic fizzy drinks bottles
40 x Crown Caps and Bottle Capper
Alternatively you may prefer a 40 pint homebrewers barrel

It is advisable to read these instructions in full and familiarise yourself with them before commencing brewing.

Preparation;

Clean and Sanitise all equipment that comes into contact with the ingredients
Rinse everything thoroughly in cold water (at least 3 times)

Making Up the Beer Kit.
This is an all malt extract beer kit and contains 3kg of brewery quality liquid malt extract. It requires no additional ingredients other than water and a small amount of sugar to help carbonate the beer once it is ready for bottling orbarrelling
Wipe the tins over with sanitising solution then stand them in hot water for 10 minutes to help soften the sticky malt extract.
After 10 minutes, remove the tins anddry them.
Open the tins with a sterlised tin opener and pour the malt extract into the sterlised fermenter.
Re-Fill the empty tins with boiling water and stir to dissolve any remaining extract. Using a clean tea towel to pick up the VERY hot tins
Pour the contents into the fermenter. Mix the extract and hot water thoroughly with the sterlised brewers paddle.
Top up the fermenter with fresh cold water to the final volume of 22.5Litres.
Using an accurate measuring jug will helpensure the gravity of the wort comes out at 1040 (at 20 degrees C).
Before adding the final few litres it's advisable to check the temperature, this should be between 20 and 25 degrees C.
If it is lower, add boiling water to raise the temperature as required.
If it is higher than 25 degrees C, continue to top up with cold water, snap on the fermenter lid and allow the wort to cool.
Placing the fermenter in a sink of cold water will speed this process.
Once the wort has been prepared and is at the correct temperature, stir it briskly with a brewers paddle for 2 minutes, (This adds oxygen to the wort and will help ensure a healthy and complete fermentation).
Adding (or pitching) the Yeast

With the wort between 20 and 25 degrees C, sprinkle the dried yeast evenly over the surface of the wort and leave.
Snap on the lid then release a small section to allow the Carbon Dioxide produced during fermentation to escape.
Fermentation

The fermenting beer should be kept between 17 and 24 deg c and within 24hrs a foamy yeast head will appear on the liquid (wort).
Any patches of a brown residue that may also appear are quite normal.
Check and note the specific gravity daily with the hydrometer.

After approximately 4 - 6 days, once the yeast head has completely subsided, transfer to sterilised bottles or sterilised pressure barrel ( check the tap is turned off and is tight )
Once fermentation is complete, the specific gravity should be approximately 1009, a few points either side is fine.
If it is anyhigher, check the temperature is 17 degrees C or above and with a sanitised paddle, gently stirthe beer to re-suspend the yeast that has settledout.
Leave for a few more days before checking the gravity once more.
At this stage the beer should be treated gently to avoid introducing any oxygen or airborne bacteria as this could cause it to oxidise or spoil.
Barrelling

Boil 80 grams of brewers sugar (glucose) in approximately 250ml of boiling water, allowit to cool then pour into a sterlised pressure barrel.
Using the racking cane and siphon or fermenter tap and clear PVC tubing transfer the beerfrom the fermenter to the barrel leaving the majority of the sedimentbehind.
The tubing should reach the bottom of thebarrel and the outlet submerged below the liquidlevel as soon as possible to minimise turbulence. Once the barrel has been filled, replace and tighten the cap.

Bottling
Boil80 grams of brewers sugar (glucose) in approximately 250ml of boiling water, allow it to cool then, gently pour this into the beer.
Slowly stir in this solution to evenly disperse it throughout the beer, disturbing the sediment as little as possible. Wait 30 mins for any sediment that has become disturbed to settle again then using a siphon or tube attached to the fermenter tap, fill the bottles to within half an inch (12mm) of the top.
While filling, ensure the tubing is pushed right to the bottom of the bottle to minimise turbulence.
Cap with sterlised crown or screw caps depending onwhat type of bottle is being used.

Bottling and Barrelling
Once filled, leave the bottles or barrel in a room where the temperature is around 17 - 24 degrees C to allow the priming sugars to ferment andcondition the beer.
After this period the barrel or bottles should be moved to a cool place to allow the yeast to settle out and the beer to mature and clear.
While 13 degrees C is ideal, the beer can be matured at a warmer temperature but it will take longer to clear.

The beer needs about 4 weeks to mature, althoughit can be sampled before then.

Beer conditioned in a bottle will have a small amount of sediment at the bottom When serving, tip the bottle and glass towards each, slowly levelling the glass as it fills.
Stop pouring once any sediment reaches the neck of the bottle.

With practice only a small amount of beer will beleft behind.
Beer served from a barrel should be under slight pressure to prevent oxygen entering the barrel.
If necessary, top up with co2 from a bottle orsparklet bulb.

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