Ingredients:
1 x 1.7kg Morgan’s Blue Mountain Lager 
2 x 500g Morgan’s Light Dry Malt
1 x 1kg Morgan’s Dextrose
1 x 12g Morgan’s Finishing Hops – Hallertau
1 x 15g Morgan’s European Lager Yeast

Approx Targets:
OG: 1043
FG: 1012
ABV: 4.7% (when bottled)

How to Brew

 1: Mixing: Pour 2 Litres of Hot water into sanitised fermenter add the contents of can (once softened in warm water), both packs of Morgan’s Light Dry Malt 500g and 250 grams of Morgan’s Dextrose keep the rest for later. Stir contents to dissolve. Add cold water to bring the contents up to 23 litres. Place infusion bag from the Morgan’s Hallertau Finishing hop in a cup of boiling water and stand for 10 minutes. Pour the cup of water and infusion bag into the fermenter and allow it to ferment with the hop bag in the liquid.

• If you can control fermentation temperature pitch the Morgan’s European Lager yeast when the wort is at 20c, ensuring that the yeast covers the surface. (Note: the yeast under the can lid is not required) Stir the brew for 30 seconds.
• If you are not able to control fermentation temperature, use the yeast under the can lid when temperature is between 22-30c pitch the yeast and stir the brew for 30 seconds.

 2: Fermenting: Seal the Fermenter with lid and air lock, take a sample and use a hydrometer to test your brew the gravity should be approx. 1043 (OG). Ferment at a constant temperature until the specific gravity reaches 1012 (FG) or below. 

• Ideal fermentation temperature using the European lager yeast is 12c (Due to lower temperature and longer ferment time cleanliness and sanitation is even more important when making Lager beer. Fermentation may take 2 to 3 weeks)
• Ideal fermentation temperature using the yeast under the can lid is 25c (Fermentation may take 5 days or more)

 3: BOTTLING:

1. Gently fill clean and sanitised PET bottles to about 3cm from the top.
2. Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Add 2 carbonation drops per 750ml bottle and secure the caps

 4: MATURING:

1. Allow Bottles to stand at a temperature between 22c and 30c for 5 days to allow the beer to carbonate.
2. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.