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Novacaine

A fortuitous mistake by our Brewmaster resulted in this wonderful Barleywine that boasts 10% abv. At first taste, its dark malt complexity is overwhelmed by the numbing sensation that temporarily deadens your mouth. But once your palate is revived, the flavor explodes and warms you through to your toes! We are pleased to offer Novacaine to you as our 2005 Christmas recipe selection.

RECIPE INCLUDES:
1 Can West Coast Pale Ale
1 Can St. Patrick's Irish Stout
1 Can Golden Wheat UME
2 Cans Pale Export UME
2 Packets Dry Brewing Yeast (under lid of beer mix)
2 Packets Sterling Pellet Hops
2 Packets Glacier Pellet Hops
1 Pouch Ale Liquid Yeast
2 Muslin Hop Sacks
1 Packet One-Step™ Sanitizing Cleanser

NOTE: A DAY OR TWO BEFORE BREWING, ACTIVATE YOUR LIQUID YEAST, FOLLOWING THE INSTRUCTIONS ON THE BACK OF THE YEAST PACKET.

Step 1: Sanitizing
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

NOTE: BE SURE TO SANITIZE YOUR HOP SACK ALONG WITH ALL YOUR OTHER EQUIPMENT.

Step 2: Brewing
2.1. Fill keg with cold water to the 4-quart mark on the back.

2.2. Remove yeast packet (not needed for this recipe) from under lid of both beer mixes, then place unopened cans of mix and UME in hot water to make the liquid easier to pour.

2.3. Place both packets (1 oz.) of Sterling pellet hops into the hop sack tying it closed, then trim away excess material. Repeat with both packets of Glacier pellet hops into the second hop sack.

2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot.

2.5. Bring to a boil, add Glacier hops (in hop sack), then remove from heat.

2.5. Stir beer mix, UME and Sterling hops (in hop sack) into this mixture. This mixture is called the wort. Stir to mix well.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE. KEEP HOPS IN FERMENTER THE ENTIRE FERMENTATION PERIOD.

2.6. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well.

2.7. Pour entire contents of liquid yeast into keg. Stir vigorously again, then screw on lid.

2.8. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF TWO WEEKS at room temperature (between 68°-76°F).

Step 3: Bottling & Carbonating
Follow the steps outlined in the Instructions that came with your kit.

TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 6 MONTHS.



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