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Brew #02 Brew Ha Ha Bock #1

February 5, 2011

Brew Ha Ha Bock
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Brewer: Trollby
Style: Traditional Bock
Batch: 2.13 galExtract

Characteristics
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Recipe Gravity: 1.058 OG
Recipe Bitterness: 16 IBU
Recipe Color: 8° SRM
Estimated FG: 1.015
Alcohol by Volume: 5.7%
Alcohol by Weight: 4.4%

Ingredients
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MrB. Booster                  0.81 lb, Sugar, Other
MrB. High Country Canadian Draft1.21 lb, Extract, Extract
MrB. Mellow Amber UME         1.21 lb, Extract, Extract

MrB. High Country Canadian Draft1.00 oz, Pellet, 5 minutes

Mr. Beer Dry Ale Yeast        1.00 unit, Yeast, Temperature Range: 68°-76° F   2.0 GRAMS

Notes
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Recipe Notes:

Brew Ha Ha Bock Instructions
A traditional spring bock burgeoning from its cocoon to flood your mouth with complex maltiness that begins at the beginning of the tongue with caramel flavor and finishes clean. Light amber in color but with a warming bite, it is like the first bee of the season. Brew it today and see what all the brouhaha is about.

RECIPE INCLUDES:
1 Can High Country Canadian Draft HME
1 Can Mellow Amber UME
1 Pouch Booster™
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet One-Step™ Sanitizing Cleanser

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.)
Step 2: Brewing
2.1. Fill keg with cold water to the 4-quart mark on back.
2.2. Remove yeast packet from under lid of HME, then place unopened cans of HME and UME in hot water (warm liquid pours more easily).
2.3. 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.
2.4. Once Booster™ is fully dissolved bring to a boil, then remove from heat.
2.5. Stir HME and UME into mixture of water and Booster™ (this mixture is called the wort).
NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE.
2.6. Pour wort into keg and bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well.
2.7. Sprinkle yeast into keg and allow to sit for 5 minutes. 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 your MR.BEER® BEER KIT INSTRUCTIONS.
TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 2 TO 4 WEEKS.
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