1. Clean and sanitize the following equipment according to your Brew Keg instructions: a pot of three-quart size or greater, a metal spoon or metal whisk, your keg fermenter, keg lid, spigot assembly, and a funnel or cup measure for transferring to the keg fermenter, as well as your can opener. Keep all on a sanitized surface. Also sanitize your blender and puree the 2 cans of fruit.
2. Place 4 cups of water in the pot. Bring the water to a boil, then remove from heat.
3. Add the Whispering Wheat Weizenbier and Golden Wheat UME. Stir with a sanitized spoon or whisk until fully dissolved. This mixture is called the wort. Note: hops will appear as green leaf particles and will not dissolve.
4. Add 4 quarts of cold tap water to your sanitized keg fermenter.
5. Add the wort from the saucepan to the brew keg using the funnel or cup measure, and top up with cold tap water to the 8.5-quart mark. Add in both cans of pureed fruit and stir to make sure that the wort is all one temperature. Preferable temperature is between 70 and 80 degrees. WARNING: if the temperature is too hot, there is risk of killing the yeast.
6. Sprinkle the yeast from the packet on top of the wort. Allow to sit for 5 minutes, then stir the wort vigorously with the sanitized spoon or whisk. Special Note: this fermentation can be serious! You may want to place your keg in a lipped cookie sheet to catch overflow.
7. Screw the lid in place and set the keg fermenter in a room with a stable temperature (68 to 76 degrees F is best). Leave the fermenter for at least two weeks, or until the fermentation has ceased.
8. Bottle in PET carbonated beverage bottles or non-screw top beer bottles, using the correct amount of priming sugar as directed in your Brewing with Mr. Beer booklet. Carbonate as usual. For best results, allow to lager for at least two to four weeks before popping the first one open. |
