Total brewing and conditioning time: approximately 4 weeks. Read all instructions before you start brewing.

Muntons Flagship Beer Kits

Standard Flagship Instructions

These instructions apply to all Flagship kits except Hazy IPA and Milk Stout, which have their own instructions below.

Stage 1 — Making the Wort (20–30 minutes)

You will need: The cans of malt extract included, 23L fermenting bucket with lid, long stirring spoon, measuring container, sterilising agent, yeast sachet.

  1. Sit cans in a sink full of hot water for 5 minutes. This makes the extract easier to pour. The two silver cans may contain different extract to create the perfect flavour profile.
  2. Sterilise a 23L fermenting bucket (and lid), large spoon, measuring container, and any other equipment you will be using during Stage 1.
  3. Open the cans and pour contents into the sterilised fermenter. TIP: Add a small amount of boiled water to each can and stir to dissolve all the extract. CAUTION: The cans will be hot — use a tea towel or glove.
  4. Add 4L of boiled water to the fermenter. Using a sterilised spoon, mix the extract until it has dissolved.
  5. Top up the fermenter to 20L with cool tap water and stir. Using a sterilised container, remove a 100–150ml sample and take the original gravity reading.
  6. Using a sterilised thermometer, ensure the temperature is between 18–21°C, then add the yeast, place the lid on top, and leave to ferment. TIP: If it’s too warm, leave to sit with the lid on until it cools before adding the yeast. After 10 days, begin Stage 2.

Stage 2 — Adding Hops (2 minutes)

You will need: The hop pellets included, the straining bag included.

  1. Add the hop pellets to the straining bag, tie, and put in the fermenter.
  2. Place the lid back on top and leave for a further 4 days, allowing a full 2 weeks in the fermenter before bottling. TIP: Patience is key! Fermentation will be complete when the gravity is below 1.014 and remains stable over 48 hours. Depending on the temperature of your wort, this may take longer than 14 days to achieve. Please do not proceed to bottling until this is achieved.

Stage 3 — Bottling (30–40 minutes)

You will need: Syphon tube, carbonation drops, bottles, crown bottle caps, bottle capper.

  1. Ensure all bottles and caps have been sterilised prior to bottling.
  2. Place syphon tube in fermenter.
  3. Carefully fill the bottles leaving at least 2cm airspace at the top of the bottle.
  4. Add a carbonation drop (or ½ teaspoon of priming sugar) to each bottle and cap.

Finally: Leave the bottles to condition at a low temperature (ideally below 15°C) for 2 weeks before consumption. Best served chilled. Enjoy!

Flagship Kits with Additional Sugar

Some Flagship kits include a sachet of brewing sugar. If your kit includes one, follow the same instructions above with this change at Stage 1c: open the cans and pour contents into the sterilised fermenter along with the brewing sugar, then proceed as normal.

Special Instructions — Milk Stout

Total brewing and conditioning time: approximately 4 weeks.

Stage 1 — Making the Wort (20–30 minutes)

You will need: 2 x cans of malt extract included, 500g Lactose sachet included, 23L fermenting bucket with lid, long stirring spoon, measuring container, sterilising agent, yeast sachet.

  1. Sit cans in a sink full of hot water for 5 minutes. The two silver cans contain different extract to create the perfect flavour profile.
  2. Sterilise a 23L fermenting bucket (and lid), long stirring spoon, measuring container, and any other equipment you will be using during Stage 1.
  3. Open the cans and pour contents into the sterilised fermenter, along with the 500g lactose. TIP: Add a small amount of boiled water to each can and stir to dissolve all the extract. CAUTION: The cans will be hot — use a tea towel or glove.
  4. Add 4L of boiled water to the fermenter. Using a sterilised spoon, mix the extract until it has dissolved.
  5. Top up the fermenter to 20L with cool tap water. Remove a 100–150ml sample and take the original gravity reading. Check the temperature is 18–21°C, then add the yeast. TIP: Make sure your thermometer and sample container are sterilised prior to use.
  6. Place the lid on top and leave for 14 days in the fermenter before bottling. TIP: Patience is key! Fermentation will be complete when the gravity is below 1.014 and remains stable over 48 hours. Depending on the temperature of your wort, this may take longer than 14 days to achieve. Please do not proceed to bottling until this is achieved.

Stage 2 — Bottling (30–40 minutes)

You will need: Syphon tube, carbonation drops, bottles, crown bottle caps, bottle capper.

  1. Ensure all bottles and caps have been sterilised prior to bottling.
  2. To prevent hop debris entering the bottles, place the hop straining bag over the end of the syphon tube that goes into the fermenter.
  3. Carefully fill the bottles leaving at least 2cm airspace at the top of the bottle.
  4. Add a carbonation drop (or ½ teaspoon of priming sugar) to each bottle and cap.

Finally: Leave the bottles to condition at room temperature for 2 weeks before consumption. Best served chilled. Enjoy!

Special Instructions — Hazy IPA

Total brewing and conditioning time: approximately 4 weeks.

Stage 1 — Making the Wort (20–30 minutes)

You will need: 2 x cans of malt extract included, 23L fermenting bucket with lid, long stirring spoon, measuring container, sterilising agent, yeast sachet.

  1. Sit cans in a sink full of hot water for 5 minutes. The two silver cans contain different extract to create the perfect flavour profile.
  2. Sterilise a 23L fermenting bucket (and lid), large spoon, measuring container, and any other equipment you will be using during Stage 1.
  3. Open the cans and pour contents into the sterilised fermenter. TIP: Add a small amount of boiled water to each can and stir to dissolve all the extract. CAUTION: The cans will be hot — use a tea towel or glove.
  4. Add 4L of boiled water to the fermenter. Using a sterilised spoon, mix the extract until it has dissolved.
  5. Top up the fermenter to 20L with cool tap water. Using a sterilised container, remove a 100–150ml sample and take the original gravity reading.
  6. Using a sterilised thermometer, ensure the temperature is between 18–21°C, then add the yeast, place the lid on top, and leave to ferment. TIP: If it’s too warm, leave to sit with the lid on until it cools before adding the yeast. After 1 day, begin Stage 2.

Stage 2 — First Dry Hop Addition (2 minutes)

You will need: 1 x Citra hop pellets sachet included, 1 x Mosaic hop pellets sachet included.

  1. Add 1 sachet each of the Citra and Mosaic hop pellets to the straining bag, tie, and put in the fermenter. Place the lid back on top. After 10 days, begin Stage 3.

Stage 3 — Second Dry Hop Addition (2 minutes)

  1. Add the remaining hop pellets to the straining bag. Place the lid back on top and leave for a further 3 days, allowing a full 2 weeks in the fermenter before bottling. TIP: Patience is key! Fermentation will be complete when the gravity is below 1.014 and remains stable over 48 hours. Depending on the temperature of your wort, this may take longer than 14 days to achieve.

Stage 4 — Bottling (30–45 minutes)

You will need: Syphon tube, carbonation drops, bottles, crown bottle caps, bottle capper.

  1. Ensure all bottles and caps have been sterilised prior to bottling.
  2. Place syphon tube in fermenter.
  3. Carefully fill the bottles leaving at least 2cm airspace at the top of the bottle.
  4. Add a carbonation drop (or ½ teaspoon of priming sugar) to each bottle and cap.

Finally: Leave the bottles to condition at room temperature for 2 weeks before consumption. Best served chilled. Enjoy!

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