Relax, its easy to make great beer.

Heres all the equipment you need to begin your new hobby:

Starter Kit Step-By-Step Instructions

MICRO BRU

MICRO BRU Starter Kit

Begin your adventures in beer brewing at the small scale. Our all-grain recipe kits give you professional quality results with a small amount of space and time. These are top-notch recipes, scaled down to a convenient 8-pack size. Why an 8-pack? Because its two more than a six pack, thats why! With Midwest Supplies Micro Bru starter kit, therell be no doubt that youre getting the best beer every time. Quick, easy, delicious beer from your stovetop in just a few weeks - why are you still reading this? Get bru-ing!

Equipment Kit Components:

1 gallon glass jug 38mm Screw Cap with Hole Three-piece airlock Mini Auto-siphon 3ft. length of 38 ID siphon tubing 3ft. length of 516 ID siphon tubing Bottle Filler Easy Clean 8 oz Bottle Capper Gold Crowns 20ct. Lab Thermometer

Congratulations! Youve selected a great beer recipe. Its not called Kickass for nothing.

Kickass American Wheat

This crisp American-style Wheat beer is a perfect summer sipper, be it boating, mowing the lawn, or just sitting on the porch. Of course, its still refreshing any time of theyear while doing almost anything! Clean and refreshing was what we had in mind for this Kickass recipe. It finishes clean and crisp, with minimal esters. IF youre expecting cloves and bubblegum, youre thinking of a hefeweizen buddy. This is one Kickass American Wheat Beer.

Ingredient Kit Components

Malt: 1.25 lbs Rahr 2-row, 0.75 lbs Rahr White Wheat Hops: 0.5 oz US Tettnang, Yeast: Muntons Ale Yeast Straining: Muslin Bag
Midwest Supplies has helped thousands of customers get started making their own beer at home. If you have ANY questions as you embark on your homebrewing adventure, call us at (888) 449-BREW

Starter Kit Step-By-Step Instructions 1.MASHING

Using a 23 gallon kettle, heat 1 gallon of good tasting drinking water up to 160165 F, then turn the heat off. If you overshoot, add a little cold water or just let it sit for a few minutes. Next, add the crushed grains to the muslin/nylon bag and place them into the hot water. Stir the grains thoroughly to make sure they are evenly wetted. Check the temperatureit should be between 150156 F. Add low heat or a tiny amount of cold water if the temperature is offits okay to be a few degrees high or low. Congratulationsyouve just started the mashing process. Once the temperature is stable, place a lid on the kettle and leave it alone for an hour. While youre waiting, heat up another gallon of water in a separate pan. This is the sparge, or rinse, water. Turn the heat off once its around 170 180 F.

MICRO BRU

4.CLEANING & SANITATION

After the wort has been boiled, its important that everything it touches is clean and sanitized. Rinse off any dust or other debris that might be on your equipment, then prepare the sanitizer by filling the jug up with 1 gallon of water. Add 1 tablespoon of Easy Clean to the 1 gallon of water, shake gently, and allow to sit for 35 minutes. Next, pump the sanitizer out of the 1 gallon jug with the auto-siphon and 38 hosethis will also sanitize these parts. Collect some sanitizer in a small glass or plastic bowl, and put the smaller diameter 516 tubing and screw cap in the sanitizer.

2.SPARGING

After the hour rest has passed and youve got your sparge water ready, lift the grains out of the hot wateruse a spoon or something similar, so you dont burn your hands. Let the grains drain into the mash until theyre not dripping too much. Its okay to press or squeeze them a little bit to make sure theyre not going to make a mess. At this point, youve got two options for sparging: Place the drained grain in the sparge water and let them sit for a few minutes. Then, pour the sparge water back into the mash kettle. Pull the grains out again, let them drain, then discard. You should have about 1.5 gallons of liquid in the kettle. Proceed to step 3! Alternatively, place the drained grain in a strainer, colander, or similar kitchen device, above the mash kettle. Sprinkle the sparge water over the surface of the grain, attempting to rinse them evenly and slowly. A ladle or measuring cup works great for this 4. process. Stop sparging once youve got about 1.5 gallons of liquid in the kettle. Dispose of the spent grain. Proceed to step 3!

After sanitizing your equipment and draining the liquid from the jug, set the kettle on a stable surface like a counter. Siphon the wort from the kettle, into the jug. Try to avoid picking up too much hop stuff and other big chunks of sediment, but dont stress if some makes it through. You should have about one gallon of wortright around the raised lettering on the outside of the jug. If its a little short, top up with more clean drinking water. As long as the wort is cool, add half the packet of yeasteither discard the other half, or use it to make bread. Seal the fermenter with the screw cap and place the smaller diameter tubing in the holeplace the other end of the tubing in the spare sanitizer, so that its submerged. The tubing will act as a blowoff, allowing excess yeast and other stuff to exit the 1. MASHING fermenter in a sanitary fashion. Place the fermenter in a room temperature area. Over the next 1236 hours you should 2. SPARGING start to see bubbling through the blowoff as the yeast starts to consume the sugar. The bubbling will last from 210 daysonce 3. THE BOIL it slows down and the foam falls a bit, put the sanitized air lock (with a little water in it) in place of the tubing in the screw cap. CLEAN/SANITIZE Leave undisturbed for two weeks total.

5.FERMENTATION

After two total weeks in the fermenter, you are ready to bottle! Make up a fresh Now that youve got about 1.5 gallons of sanitizing solution (1 tbsp. per gallon, apliquid (now called wort), turn the heat on proximately 1 tsp. per quart), then soak 6. BOTTLING high and bring it to a boil. Keep an eye on everything in it for a few minutes. Gather the kettle to make sure that it doesnt boil810 clean, rinsed bottles, and pour a little overadjust the heat as necessary to essanitizer in each one. Shake to distribute, tablish a rolling boil. Once the boil is steady, then dump the sanitizer. Attach the bottle add the 1/2 oz of US Fuggle hops, and start filler to the end of the siphon hose. Place a timer for 45 minutes. The total boil time is a few caps in the sanitizer and place your 45 minutestry to keep the lid off the kettle, fermenter on the counterhave a towel ready as we want steam and certain volatile compounds to for any potential drips. Add 1 tsp. of table sugar to escape. Adjust the heat as needed, to maintain a nice rolling each empty bottle, then siphon the beer from the fermenter boil. If your kit has a second package of hops, add it in the into each bottle. Press the bottle filler into the bottom of the last 10 minutes of the boil (35 minutes after bottle and allow it to fill to the lipwhen the filler the start). After 45 minutes has elapsed, chill is removed, itll leave the perfect amount of headthe wort down by placing it in a bath of ice space. Cap each bottle with the bottle capper water in your sink. Cool it down until the and a sanitized bottle cap. Place the sealed side of the kettle isnt warm to the touch bottles in a room temperature area for somewhere around 70 F is perfect. about two to three weeks. Place the bottles in the refrigerator, and once theyre chilled, enjoy your beer!

3.THE BOIL

5. FERMENTATION

6.BOTTLING