The other times I have brewed the Blue Mountain Lager kit it has been with an addition of steeped hops, and I have always enjoyed the end result, as have freinds, however this time I thought I would try it au natural to see what the base kit is like so that I can then properly/modify it for future brews.

Brewing Style : Extract Kit
Beer Style : Lager

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Ingredients: 1 x 1.7kg Morgan Blue Mountain Lager Extract
1 x1kg Brewmart Booster Blend (Dextrose, Maltodextrin & Light Malt)
2 x 10L Mineral Water
Tap water
Yeast : 2 x Fermentis Saflager S-23

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Method:

1. Sterilise all equipment, extract can and yeast packets ( I used StarSan)
2. Stand the extract can in a pot of hot water (tap) to warm through making it easier to pour. Tap water is fine
3. Fill a kettle with a portion of the mineral water and bring to the boil, add the rest of the container of mineral water to the fermenter, aerating as much as possible (splashing etc).
4. Open the can of extract and pour into the fermenter. Use the boiled mineral water to rinse the can into the fermenter.
5. Add the 1kg of Booster Blend to the fermenter.
6. Mix thoroughly to dissolve.
7. Add the second container of mineral water
8. Stir thoroughly, aerating as much as possible
9. Pitch the yeast. As I had ~22L @ 24C I used 2 packets of the Saflager S-23 – the recommendation is 1 packet per 10-15L at room temperature.
10. Close the fermenter and add an airlock
11. Ferment in the range of 9-22C, with an ideal temp of 12-15C until final gravity is stable. As my fermentation fridge was already in use with the batch of kissaki lager, I just left at room temp as the weather at the this time was temp was in the correct range for lager fermenting. The fermenter spent 1 day in the laundry while the yeast was activating, and then moved to the shed for teh remainder of the ferment.
12. Once the fermentation is complete, Cold crash at ~2C for 2 days to clarify the beer.
13. Transfer the clarified beer to a keg, bottling the remainder with carbonation drops.
14. Condition/carbonate the beer. I pressure carbonated at 12 psi @ 2C for ____ days. Bottles were left at room temp for ___ days.
15. Transfer the keg to the kegerator &/or refrigerate the bottles
16. enjoy

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OG : ~1.040 (31/7/21 @ 15:30)
FG : _____ (——– @ ______)
ABV: ____%

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