Burton Bridge Beer Kit Instructions

Read these instructions carefully and in full before you start.

The preparation process is essentially the same for all beer types, but the amounts of sugar and water are different for the various types.

The most important thing is to ensure that everything you use is absolutely clean.

PROCEDURE

1. Immerse the can in hot water for 5 minutes to soften the contents prior to opening.
   
   
2. Pour the contents of the can into a clean & sterilised fermenting bin.
   
   
3. Boil 8 pints (4.5L) of boiling water & add to fermenting bin.
   
   
4. Summer Ale: Add 1 kg of light spray malt, beer enhancer, brewing sugar.
   Bitter & Porter: Add 1 kg of medium dried spray malt, beer enhancer, brewing sugar.
   Porter: You will need an extra 200g of sugar, and you can also use dark dried spray malt.
   Extra Strong Bitter: Add 1 kg of medium or dark dried spray malt, beer enhancer, brewing sugar.
   
   
5. Once contents have been added mix thoroughly to dissolve all sugars & malts.
   
   
6. Summer Ale, Bitter & Porter: Add 16.5L of cold water to bring the volume up to 23L & stir.
   Extra Strong Bitter: Add 10.8L of cold water to bring the volume up to 14L & stir.
   
   
7. Sprinkle on the yeast sachet & stir well.

FERMENTATION

1. Place the fermentation vessel on & place in a warm area 18-21c is the recommended temperature.
   
   
2. Fermentation will be complete when bubbles cease to rise (typically between 4-7 days) & once the gravity is constant at a figure below 1.008.

BOTTLING/KEGGING

1. Syphon the beer directly into your beer bottles or pressure keg, ensuring they're appropriately sterilised.
   
   When syphoning try to avoid the sediment on the bottom where possible.
   
   
2. We recommend using strong glass bottles or PET bottles with screw caps.
   
   
3. Add 1/2 teaspoon of sugar per pint to each bottle (or a maximum of 60gms) per 23 litres for a pressure barrel.
   
   Extra hop extract, finings or creamy top can also be added here.
   
   We recommend using carbonation drops in place of Brewing Sugar to prime your bottles.
   
   
4. Cap & seal the bottles or screw on cap securely on pressure barrel & stand in a warm place (room temperature) for 2-7 days.
   
   
5. Finally, move the bottles or barrel to a cool place for 14 days, or until the beer is clear, before drinking.
   
   Additionally, for the Porter we advise adding 2x 500g bags of light hopped spray malt & 200g Brewing Sugar should you wish to increase bitterness.

SAFETY PRECAUTIONS

Observe the following rules to avoid the risk of exploding bottles or kegs:

• Use only pressure-resistant and reusable beer bottles free from scratches and cracks.
• Do not rely solely on a fixed fermentation time or the bubbling of the airlock.
• Always measure the initial and final density of the beer with a hydrometer.
• Never add too much sugar when bottling.
• During the second fermentation, store bottles and kegs in a separate, closed room, with a stable temperature and preferably not in busy areas.
• Never store filled beer bottles or kegs where they are exposed to direct sunlight.

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