Welcome to MR.BEER® - Lemon Weissbier

Lemon Weissbier

A super refreshing beer, loosely in the style of a Bavarian Wheat Beer. Try a bottle, mit hefe (with yeast) by rolling the bottle gently on its side to disturb the yeast just before pouring. Serve with a wedge of lemon on the glass rim and a hearty "Prosit!" Condition as a lager by refrigerating it at 31 to 45 degrees.

RECIPE INCLUDES:
1 Can Whispering Wheat Weizenbier
1 Pouch Booster™
1 Packet Dry Brewing Yeast (under lid of beer mix)
1 Packet Argentine Cascade Pellet Hops
1 Muslin Hop Sack
1 Packet One-Step™ Sanitizing Cleanser

YOU PR0VIDE:
2 Small Lemons (juice plus grated zest)
3 Crushed Cloves (optional)

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 from under lid of beer mix, then place unopened cans of mix and UME in hot water to make the liquid easier to pour.

2.3. Place 1 packet of Argentine Cascade pellet hops into the hop sack tying it closed, then trim away excess material.

2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot, then SLOWLY sprinkle in Booster™ while continually stirring to avoid clumping.

2.5. Once the Booster™ is fully dissolved bring to a boil, then remove from heat. Add lemon juice, grated rind zest and 3 crushed cloves. Stir to mix well.

2.6. Stir beer mix and hops (in hop sack) into mixture of water and Booster™. This mixture is called the wort.

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

2.7. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water.

2.8. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.

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

Step 3: Bottling & Carbonating
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS.

TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 2 TO 4 WEEKS.



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