| Jovial Monk Brew
Manual
Part 1>> Contents
: Foreword : Quick
Intro : 1 : 2
: 3 : 4 :
5
Part 2>> Introduction
: 1 : 2 : 3
: 4
Chapter 3 (Download)
Brewing with Jovial Monk Series 1 Packs
Malt v sugar in beer
A can of beer concentrate by itself will create a beer of about
2% alcohol. Something therefor needs to be added to it to create
a beer with more body and alcohol. Many people add a kilo of sugar,
table sugar or dextrose, but while this does add alcohol it adds
nothing else. Beers are not made from sugar, they are made from
malt!
Series 1 Packs
Our Series 1 Packs contain malt extracts to add alcohol plus body,
color, flavor, aroma and head retention. The Packs contain a small
amount of sugar to slightly dry out the beer so the hops in the
can of beer concentrate are not “drowned out.”
Brewing Procedure
While you could dump the contents of a Pack straight into the fermenter,
a much better way is to dissolve the sugar/extract mix in two litres
of cold water and simmer the solution for five to ten minutes. This
makes the fermentables (malt and sugar) easier for the yeast to
consume and also sterilises them.
We recommend using a 4L or slightly larger pan. Add
two litres cold water, place on moderate heat. Add the contents
of your Pack in three or four lots to the water, stirring a couple
of times in between to dissolve the extracts and sugars. When the
mixture begins to simmer you will notice a scum begin to form. When
this darkens, skim it off. Once the surface of the mixture is clear
of scum it will stay clear.
When clear, turn the heat up a bit and simmer the
mixture briskly for 5 minutes (15 minutes is better.) While the
mixture simmers, add the contents of your can of concentrate to
the fermenter and fit lid and airlock. At the end of the five minutes
put the lid on the pan, wait a second or two, then turn off the
heat.
Take the pan to where the fermenter is, remove the
lid and pour your two litres wort into the fermenter, mix well with
the concentrate, then top up with cold water etc, as described in
the Introduction.
Not really harder than making a "kit and
kilo" beer, but far superiour results.
Final Gravity
When making beer from a can of beer concentrate and a kilo of sugar
you would expect a Final Gravity (FG) of 1006. When using a Series
1 Pack you will get an FG closer to 1010. The reason for the higher
FG is that the malt in the Pack is only partly fermentable.
Priming
Now that you are making beers with more flavor we suggest you reduce
your priming a bit. With less fizz the lovely flavor of your beer
will come through more strongly.
Ways to reduce the priming
Use one ‘Carbonation Drop’ or use a stubby measure of
sugar per longneck, half a teaspoon of sucrose etc. Even better
is to prime with dry wheat malt extract which will great aid in
improving head retention.
Part 1>> Contents
: Foreword : Quick
Intro : 1 : 2
: 3 : 4 :
5
Part 2>> Introduction
: 1 : 2 : 3
: 4
© Tom Smit & Jovial Monk HBS. All
rights reserved. No part of this on-line Manual shall be reproduced
without prior written permission.
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