027 - MrBCoopers - Rose's Ramblin' Red
American Amber Ale
Type: Extract Date: 2/3/2013
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 Amber Dry Extract (12.5 SRM) Dry Extract 1 19.1 %
4.0 oz Light Dry Extract (8.0 SRM) Dry Extract 2 9.5 %
1 lbs 14.0 oz Mr. Beer / Coopers HME - Oktoberfest Lager (18.3 SRM) Extract 3 71.4 %
1.0 pkg Mr. Beer "Fromunda" - Oktoberfest (Mr. Beer #--) [49.98 ml] Yeast 4 -

Beer Profile
Est Original Gravity: 1.054 SG Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 4.8 %
Bitterness: 21.0 IBUs Calories: 155.0 kcal/12oz
Est Color: 11.6 SRM

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.5
Pressure/Weight: 46.74 g Carbonation Used: Bottle with 46.74 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 #4

1302031100U - Brewed. OG: 1.047 at 68° F 12.2 Brix (1.048 corrected). Pitched yeast at 68° F.

1302251230U - Checked 1.010 at 67° F and 6.2 Brix (1.011 corrected). Prepare for bottling. Bottled at 1500U. Yield was 22 x 12oz.

Rose's Rambling Red - Newly Refomulated!
A new take on a perennial favorite! The original recipe was submitted years ago by a loyal customer in Michigan, and gained quite a following over the years. We've reformulated here to keep the integrity of the recipe alive but with a new twist. Still lusciously malty, perfectly balanced with hops and full flavored. It will surely (don't call me Shirley, I'm Rose) become one of your new favorites!

RECIPE INCLUDES:
1 Can Oktoberfest Lager HME
1 Packet Dry Brewing Yeast (under lid of HME)
1 BrewMax LME Softpack - Smooth
1 Pouch Booster™
1 Packet No-Rinse 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.)

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'!


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 softpack in hot tap water.a

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

Bring this to a boil, and then remove from heat. Pour the HME and LME into the hot water mixture 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. Stir vigorously to mix well.

Sprinkle the Dry Brewing Yeast into the keg. 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!?

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