Introduction
The Muntons Connoisseurs range brings together an uncompromising blend of quality ingredients designed to brew truly exceptional beer. We would encourage you to consider using spraymalt in place of some of the brewing sugar, which will increase the final body of your beer. Also please consider moving to Muntons Premium Gold yeast in place of the yeast supplied, which is particularly effective where spraymalt is used and will produce a firmer yeast crust in the fermenter, barrel or bottle.
Muntons Connoisseurs Beer Kits
- Muntons Connoisseur Traditional Bitter
- Muntons Connoisseur Yorkshire Bitter
- Muntons Connoisseur IPA Bitter
- Muntons Connoisseur Nut Brown Ale
- Muntons Connoisseur Export Pilsner
- Muntons Connoisseur Wheat Beer
- Muntons Connoisseur Export Stout
- Muntons Connoisseur Continental Lager
- Muntons Connoisseur Pilsner
- Muntons Connoisseur Summer Ale
Equipment Required
- A cleaned and sterilised fermenter and stirrer, large enough to hold 23 litres (40 pints). See our 30L Food Grade Plastic Fermentation Bucket or 30L Fermentation Bucket with Tap.
- A syphon to transfer beer into bottles or a barrel — see our Complete Syphon Kit or Sediment Trap Syphon Tube.
- Strong, reusable bottles or a pressure barrel. See our 500ml Amber Glass Beer Bottles (20 Pack), Bottle Crown Caps (Pack of 100), and 25L Pressure Barrel with Pin Cap.
- A sterilising solution — we recommend VWP Cleaner Steriliser 400g or VWP Cleaner Steriliser 100g.
- A Hydrometer (Wine & Beer) to confirm fermentation is complete.
- A Pocket Digital Thermometer.
Brewing Instructions — 23 Litres (40 Pints) OG 1040–1044
- Sterilise your fermenter and stirrer.
- Stand the can in hot water for 5 minutes to soften the contents. Then start boiling 3.5 litres (6 UK pints) of water.
- Open the can and pour the contents into your cleaned and sterilised fermenter.
- Add the boiling water to the fermenter and 1kg (2.2lbs) of sugar (preferably brewing sugar / spraymalt).
- Thoroughly mix the contents of the fermenter to dissolve the sugar and malt extract.
- Add 17.5 litres (31 UK pints) of cold water to bring the volume up to 23 litres and stir well.
- Sprinkle the yeast supplied onto the surface of the beer — no need to stir. Consider using Muntons Premium Gold yeast for best results.
- Cover the fermenter, place in a warm area at 18–21°C (65–70°F), and leave to ferment.
- Fermentation will be complete when bubbles cease to rise (usually after 4–6 days), or when your hydrometer gravity remains constant at a figure below 1008.
- Syphon the beer into strong bottles or a pressure barrel. Be careful not to disturb the yeast sediment and only use reusable beer bottles.
- Add half a teaspoon of sugar per pint to each bottle (or a maximum of 85g / 3oz per 5 UK gallon pressure barrel).
- Cap and seal the bottles securely and stand the bottles or pressure barrel in a warm place for 2 days.
- Finally, move the bottles or pressure barrel to a cool place for 14 days, or until the beer is clear, before drinking.