MICRO BRU
Recipe Kit Step-By-Step Instructions
Relax, it’s easy to make great beer.
Here’s all the ingredients you need to brew your own beer:
MICRO BRU Recipe Kit
Begin your adventures in beer brewing at the small scale. Our all-grain recipe kits give you professional quality results with a
small amount of space and time. These are top-notch recipes, scaled down to a convenient 8-pack size. Why an 8-pack? Because
it’s two more than a six pack, that’s why! With Midwest Supplies’ Micro Bru recipe kit, there’ll be no doubt that you’re getting
the best beer every time. Quick, easy, delicious beer from your stovetop in just a few weeks - why are you still reading this?
Get bru-ing!
Recipe Kit Ingredients
• Malt: 2.0 lbs Briess 2-row
0.25 lbs Briess Caramel 60° L
0.25 lbs Briess Victory Malt
• Hops: 0.5 oz US Fuggle
• Yeast: Munton’s Ale Yeast
• Straining: Muslin Bag
Congratulations! You’ve selected a great beer recipe.
Triple-A Amber Ale
Triple A, One step down from the big leagues - brew like the big boys
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MICRO BRU
Starter Kit Step-By-Step Instructions
1. MASHING
Using a 2–3 gallon kettle, heat 1 gallon of good tasting
drinking water up to 160–165° F, then turn the heat
off. If you overshoot, add a little cold water or just
let it sit for a few minutes. Next, add the crushed
grains to the muslin/nylon bag and place them into
the hot water. Stir the grains thoroughly to make sure
they are evenly wetted. Check the temperature—it
should be between 150–156° F. Add low heat or a tiny
amount of cold water if the temperature is off—it’s
okay to be a few degrees high or low.
Congratulations—you’ve just started the mashing
process. Once the temperature is stable, place a lid
on the kettle and leave it alone for an hour. While
you’re waiting, heat up another gallon of water in a
separate pan. This is the sparge, or rinse, water. Turn
the heat off once it’s around 170 –180° F.
2. SPARGING
4. CLEANING & SANITATION
After the wort has been boiled, it’s important that everything it touches is clean and sanitized. Rinse off any dust
or other debris that might be on your equipment, then
prepare the sanitizer by filling the jug up with 1 gallon
of water. Add 1 tablespoon of Easy Clean to the 1 gallon of water, shake gently, and allow to sit for 3–5
minutes. Next, pump the sanitizer out of the 1 gallon
jug with the auto-siphon and 3⁄8” hose—this will also
sanitize these parts. Collect some sanitizer in a small
glass or plastic bowl, and put the smaller diameter
5⁄16” tubing and screw cap in the sanitizer.
5. FERMENTATION
After sanitizing your equipment and draining the liquid from the jug, set the kettle on a stable surface
like a counter. Siphon the wort from the kettle, into
the jug. Try to avoid picking up too much hop stuff
and other big chunks of sediment, but don’t stress if
some makes it through. You should have about one
gallon of wort—right around the raised lettering
on the outside of the jug. If it’s a little short, top
up with more clean drinking water. As long as the
wort is cool, add half the packet of yeast—either discard the other half, or use it to make
bread.
Seal the fermenter with the screw cap and
place the smaller diameter tubing in the
hole—place the other end of the tubing in
the spare sanitizer, so that it’s submerged.
The tubing will act as a blowoff, allowing
1. MASHING
excess yeast and other stuff to exit the
fermenter in a sanitary fashion. Place the
fermenter in a room temperature area.
2. SPARGING
Over the next 12–36 hours you should
start to see bubbling through the blowoff
as the yeast starts to consume the sugar.
3. THE BOIL
The bubbling will last from 2–10 days—once
it slows down and the foam falls a bit, put
the sanitized air lock (with a little water in
CLEAN/SANITIZE
it) in place of the tubing in the screw cap.
Leave undisturbed for two weeks total.
After the hour rest has passed and you’ve got your
sparge water ready, lift the grains out of the hot
water—use a spoon or something similar, so you
don’t burn your hands. Let the grains drain into
the mash until they’re not dripping too much.
It’s okay to press or squeeze them a little bit
to make sure they’re not going to make a
mess. At this point, you’ve got two options
for sparging:
Place the drained grain in the sparge water
and let them sit for a few minutes. Then,
pour the sparge water back into the mash
kettle. Pull the grains out again, let them
drain, then discard. You should have about
1.5 gallons of liquid in the kettle. Proceed to
step 3!
Alternatively, place the drained grain in a
strainer, colander, or similar kitchen device,
above the mash kettle. Sprinkle the sparge
water over the surface of the grain, attempting to rinse them evenly and slowly. A
4.
ladle or measuring cup works great for this
process. Stop sparging once you’ve got about
1.5 gallons of liquid in the kettle. Dispose of
5.
the spent grain. Proceed to step 3!
FERMENTATION
6. BOTTLING
After two total weeks in the fermenter,
you are ready to bottle! Make up a fresh
sanitizing solution (1 tbsp. per gallon, apNow that you’ve got about 1.5 gallons of
6. BOTTLING
proximately 1 tsp. per quart), then soak
liquid (now called wort), turn the heat on
everything in it for a few minutes. Gather
high and bring it to a boil. Keep an eye on
8–10 clean, rinsed bottles, and pour a little
the kettle to make sure that it doesn’t boilsanitizer in each one. Shake to distribute,
over—adjust the heat as necessary to estabthen dump the sanitizer. Attach the bottle
lish a rolling boil. Once the boil is steady, add
filler to the end of the siphon hose. Place
the 1/2 oz of US Fuggle hops, and start a timer
a few caps in the sanitizer and place your
for 45 minutes. The total boil time is 45 minutes—
fermenter on the counter—have a towel ready for
try to keep the lid off the kettle, as we want steam
any potential drips. Add 1 tsp. of table sugar to each empty
and certain volatile compounds to escape. Adjust the heat as
bottle, then siphon the beer from the fermenter into each
needed, to maintain a nice rolling boil. If your kit has a second
bottle. Press the bottle filler into the bottom of
package of hops, add it in the last 10 minutes
of
the bottle and allow it to fill to the lip—when the
the boil (35 minutes after the start). After
filler is removed, it’ll leave the perfect amount
45 minutes has elapsed, chill the wort down
of headspace. Cap each bottle with the bottle
by placing it in a bath of ice water in your
capper and a sanitized bottle cap. Place the
sink. Cool it down until the side of the
sealed bottles in a room temperature area
kettle isn’t warm to the touch—somewhere
for about two to three weeks. Place the
around 70° F is perfect.
bottles in the refrigerator, and once they’re
chilled, enjoy your beer!
3. THE BOIL