025 - MrB-Coopers -Chocolate Covered Cherries
Vienna Lager
Type: Extract Date: 1/7/2013
Batch Size (fermenter): 2.13 gal Brewer: Stats & Brew
Boil Size: 1.00 gal Asst Brewer:
Boil Time: 5 min Equipment: My Mr Beer Equipment
End of Boil Volume 0.96 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 2.03 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Single Stage, 21-28 Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients
Amt Name Type # %/IBU
8.0 oz Dark Dry Extract (17.5 SRM) Dry Extract 1 21.1 %
1 lbs 14.0 oz Mr. Beer / Coopers HME - Oktoberfest Lager (18.3 SRM) Extract 2 78.9 %
1.0 pkg Mr. Beer "Fromunda" - Oktoberfest (Mr. Beer #--) [49.98 ml] Yeast 3 -
15.00 oz Oregon Fruit Queen Anne Cherries (Primary 0.0 mins) Other 4 -

Beer Profile
Est Original Gravity: 1.049 SG Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 4.6 %
Bitterness: 21.0 IBUs Calories: 144.4 kcal/12oz
Est Color: 11.7 SRM

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.6
Pressure/Weight: 49.04 g Carbonation Used: Bottle with 49.04 g Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage, 21-28 Storage Temperature: 65.0 F

Notes
LBK #2

1301071030U - Pitched rehydrated yeast packet at 68° F. OG 1.044 by hydrometer, 11.4 Brix (1.045 Corrected). Had a boilover and lost some malt.

1301080800U - ~22 hours of fermentation. Had a near disaster. A lot of pressure had built up inside the LBK. I heard an explosive blowoff through one of the vents below the lid and saw that krausen had blocked the vents and a good deal of pressure had built up. The keg was visibly bloated and gave quite a pfffft when I released the pressure and cleaned the lid and threads with a StarSan soaked paper towel in the bath tub. Rinsed everything and returned keg to closet shelf.

1301080915U - Another explosive event cleaned up.

1301071044U - Another explosive event! Leaving cleanup until later.

1301081112U - Another explosive event! Leaving cleanup until later. Tried covering with sanitized aluminum foil. Took pictures (2013-001...)

1301082125U - Did another cleaning in the bath tub. Cleaned and sanitized the lid and put it on loosely once again in the closet.

1301090748U - Another blow-off overnight. Cleaned and put lid back on firmly this time.

1301302030U - Finished bottling. Yield was 23 x 12 oz. FG was 1.009, 5.5 Brix (1.008 corrected). batch primed with 49 g of table sugar in 1 cup of boiling water.


Chocolate Covered Cherries Instructions
As delicious as it sounds, this wonderful dessert beer will really please the palate with its roasted chocolate aroma and mouth-feel combined with the subtle sweetness of the Royal Anne Cherries.

RECIPE INCLUDES:
1 Can Oktoberfest Lager HME
1 Packet Dry Brewing Yeast (under lid of HME)
1 BrewMax LME Softpack - Robust
1 Can Royal Anne's Cherries
1 Packet No-Rinse Cleanser

YOU PROVIDE:
A blender to purée the cherries



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 EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER.


STEP 2: BREWING
Brewing beer is the process of combining a starch source (in our case a hopped malt extract) with yeast. Once combined the yeast eats the sugars in the starch, producing alcohol and carbon dioxide (CO2). This process is called fermentation. Now we're talkin'!


In your sanitized blender, purée the cherries with their juice, and set aside to add later (step 6)

Remove the yeast packet from under the lid of the can of the Oktoberfest Lager hopped malt extract (HME), then place the unopened can and LME in hot tap water.a

Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart pot.

Bring this to a boil, and then remove from heat. Pour the HME and LME into the hot water and stir until thoroughly mixed. b This mixture of unfermented beer is called wort.

Fill keg with cold tap water to the 4-quart mark on the back.c

Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Add your puréed cherries, stir vigorously to mix well.

Sprinkle the yeast packet into the keg, then stir vigorously and screw the lid onto the keg.d

Put your keg in a location with a consistent temperature between 68°and 76° F and out of direct sunlight.e Ferment for 7-14 days.


After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see rising bubbles in the liquid, and there will be bubbles on the surface. Cool, eh!?


YOU'RE BREWIN'!


WARNING: DUE TO THE LARGE AMOUNT OF FRUIT, YOUR KEG MAY OVERFLOW OR EXPLODE! AS A PRECAUTION, PLACE YOUR KEG ON A LIPPED COOKIE SHEET OR IN A COVERED STORAGE CONTAINER (LIKE AN ICE CHEST) TO CATCH ANY OVERFLOW. IF YOUR KEG DOES OVERFLOW, MAKE SURE TO IMMEDIATELY OPEN THE LID AND WIPE AWAY ANY BLOCKAGE FROM THE LID AREA WITH A PAPER TOWEL DIPPED IN SANITIZER SOLUTION.


Step 3: BOTTLING AND CARBONATING
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.)

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