BOCK BEER/BIER - LIGHT / LIG

  • 2,0 Kg Superfine Malt
  • 30g Halletau Hop Pellets
  • 20g Southern Brewer Hop Pellets
  • 500g Brewing Sugar
  • 1 NFP Lager Yeast/Gis
  • 1 NFP Beer Yeast Nutrient
  • 1 NFP Beer Brewing Salts
  • 1 NFP Beer Finings
  • Pinch of Salt / Knippie Sout
  • Final / Finale S.G. 1005 - 1006 Or Less / Of Minder

PROCEDURE WITH NFP BEER KIT:

  1. Select a stainless steel or enameled cooking pot around 4-6 litre capacity.
  2. Place about 3-4 liters of water in the pot.
  3. Add beer kit and simmer for 15 minutes
  4. Sterilise and rinse the fermenting vessel & airlock.
  5. Place glucose powder in the fermentation vessel and pitch in the boiled wort.
  6. Mix Glucose and wort by stirring, and add cold tap water up to the 22 litre mark.
  7. Take temperature reading. Temperature must be 20 Deg C before adding the Beer Yeast.
  8. Take specific gravity reading using Hydrometer and note starting gravity.
  9. Pitch in the Beer Yeast.
  10. Fill the Fermentation Lock halfway with water, and fit to the Fermentation Vessel.
  11. Leave for about seven days and take Specific Gravity Reading. When required S.G reading is met you are ready to add the Beer Finings.
  12. Mix Beer Finings with 150-200ml boiling water, open Brewing Vessel and gently pour the hot mix on-top of the brew. Do not stir.
  13. Leave for 48 hours.
  14. Clean, sterilise and rinse Beer Bottles, Bottle Caps an all relevant equipment for bottling.
  15. Prime beer bottles with required sugar. 750ml -5ml sugar, 340ml - 2ml sugar. Be careful not to over prime bottles. Make use of Funnel to prime keeping the top of the bottle free of sugar.
  16. Fill bottles to about 40mm from the top to allow for second fermentation pressure and Cap bottles.
  17. Leave for 14 days or longer before drinking. Your brew will improve with age.

PROCEDURE WITHOUT NFP KIT:

  1. Select a stainless steel or enameled cooking pot around 4-6 litre capacity.
  2. Place about 3 litres of water in the pot together with the hops, simmer for 30 minutes
  3. Add malt, nutrient and salts and simmer for a further 30 minutes
  4. Sterilise and rinse the fermenting vessel.
  5. Place glucose powder in the fermentation vessel and pitch in the boiled wort.
  6. Mix Glucose and wort by stirring, and add cold tap water up to the 22 litre mark.
  7. Take temperature reading. Temperature must be below 30 Deg C before adding the Beer Yeast.
  8. Take specific gravity reading using Hydrometer and note starting gravity.
  9. Pitch in the Beer Yeast and add 5g crushed hop pellets for aromatics
  10. Fill the Fermentation Lock halfway with water, and fit to the Fermentation Vessel.
  11. Leave for about seven days and take Specific Gravity Reading. When required S.G Reading is met you are ready to add the Beer Finings.
  12. Mix Beer Finings with 150-200ml boiling water, open Brewing Vessel and gently pour the hot mix on-top of the brew. Do not stir.
  13. Leave for 48 hours.
  14. Clean, sterilise and rinse Beer Bottles, Bottle Caps an all relevant equipment for bottling.
  15. Prime beer bottles with required sugar. 750ml -5ml sugar, 340ml - 2ml sugar. Be careful not to over prime bottles. Make use of Funnel to prime keeping the top of the bottle free of sugar.
  16. Fill bottles to about 40mm from the top to allow for second fermentation pressure and Cap bottles.
  17. Leave for 14 days or longer before drinking. Your brew will improve with age.

NOTE: DO NOT EXCEED THE QUANTITY OF SUGAR IN THE BOTTLES AS THIS WILL RESULT IN GUSHERS AND COULD ALSO CAUSE THE BOTTLES TO BURST.

Alcohol content Calculation example

Starting Gravity Reading 1034
Final Gravity Reading -1004
30

Divide 30 by 7 and Alcohol content of Beer is 4.3%

Final Specific Gravity Readings

Pilsner 1004
Lager 1005
Ale 1006
Bitter 1008
Stout 1010