Make your own Bière, Bier, Bira, Sor, Alus, Bierra, Cerveza, Cerveja,l with John Bull Beer Kits

21st Century Beer Making

 

British DiaMalt celebrated its centenary on 27th January 2009 . The company has been manufacturing and supplying the Worldwide food and beverage industry with premium malt products for 100 years. 

Since 1963 when, the then Home Secretary Reginald Maudling, introduced the act that legalised beer making in the house for personal consumption. In the United States, President Jimmy Carter signed the law in 1979 legalising home beer and winemaking, which had been illegal since the prohibition. The hobby of beer making has developed from using questionable raw materials and baker's yeast into a highly sophisticated hobby using top quality beer kits with dedicated brewing yeast and, although the quality has improved immensely over the years it is now even easier to make.

WHY IS PREMIUM BEER MAKING SO EASY?

Very simply, because all of the hard work is done by us. Our factory has exactly the same production equipment as a brewery, the major difference is that where a brewery ferments the wort, we evaporate it to 80% solids. Thus a standard brewing wort becomes malt extract (or concentrated malted barley wort).

The concept of brewing is simple and, subject to following very easy to understand instructions, the quality is guaranteed. John Bull MasterClass, Sherwood Ale and Sherwood Ale Finest beer kits are made from 100% malted barley with the wort being boiled before the evaporation process to turn it into malt extract and canning. We even add specially selected hops. The result of this is that, to make a beer of supreme quality in the house, all that needs to be done is to put back the water evaporated out in our factory, add a sachet of yeast and let nature take its course. No messy boiling or the need to add sugar.

COMING SUMMER 2015
SHERWOOD ALE FINEST 3.6KG BEER & CIDER KITS
Fuller Flavour Kits from Robin Hood's County
For more information go to latest news


INSTRUCTIONS FOR BEER MAKING

Suitable for the following beer kits:
John Bull 1.6kg
John Bull 1.8kg (not Country Cider) 
MasterClass 3kg*
Sherwood Ale 3kg*
Sherwood Ale Finest 3.6kg* (not Premium Orchard Cider)

Please read the instructions carefully to ensure you only follow those parts that correspond to your beer kit as these instructions are universal for the 5 ranges listed above. Some kits do not require sugar during brewing (as marked*) or some are not filled to 40 UK pints (22.7 litres / 6 US gallons).

EQUIPMENT REQUIRED 

  1. A food grade plastic or polythene container with a loose fitting lid large enough to hold 40 UK pints, which is 22.7 litres or 6 US gallons. A 25 litre fermenting bin is ideal.
  2. A length of plastic tubing to siphon the fermented beer into bottles or a barrel.
  3. A pressure barrel or bottles sufficient for 40 UK pints (22.7 litres / 6 US gallons) PET (Plastic) fizzy drink bottles are suitable or brown beer bottles with crown corks are ideal. Note - do not use glass bottles with cracks or chips in them or non-returnable glass bottles.
  4. A kilo of white granulated sugar (not required with MasterClass Beer Kit or Sherwood Ale Beer Kit 3kg or Sherwood Ale Finest 3.6kg apart from priming.).
  5. A proprietary cleaning agent to sterilise your equipment.
  6. A hydrometer and trial jar are useful to check the progress of fermentation and final gravity.
  7. A thermometer and a heater tray or belt (for optimum temperature control).  
  8. A John Bull 1.6kg/1.8Kg Beer Kit, a MasterClass Beer Kit 3kg, a Sherwood Ale Beer Kit 3kg or Sherwood Ale Finest 3.6kg.

CLEANLINESS 

All equipment, bottles etc. must be cleaned and sterilised with a proprietary sterilising agent. Rinse with clean cold water after sterilising. Do not use household detergents and cleaners.

 

EXPERIENCE - 

Experienced brewers may find that slight variations to the instructions given below will produce a beer more to their individual taste.

Examples for John Bull 1.8kg Beer Kits only - Substituting some of the additional sugar with malt extract or dried malt will produce a beer with a correspondingly fuller body.
Making the kit to 18.2 litres (32 UK pints / 4.8 US gallons) instead of 22.7 litres (40 pints / 6 US gallons) will result in a beer with a fuller, rounder flavour and an ABV (alcohol content) of approximately 6%.
We recommend that the John Bull 1.8kg Stout Kit be made to 18.2 litres (32 UK pints/ 4.8 US gallons).

 

BREWING

1.      Empty the contents of the can into your sterilised container and add 1kg of sugar. Sugar is not required for during brewing for MasterClass and Sherwood Ale or Sherwood Ale Finest Beer Kits. Boil 2.25 litres (4 pints) of water, use a little to rinse the can, allow to cool slightly and stir into the mix until the sugar is dissolved.

2.       Add the balance of cold water to make up the total to 22.7 litres (40 UK pints / 6 US gallons) except:
MasterClass 3kg Barley Wine - Top up to 11.4 litres (20 UK pints / 3 US gallons).
John Bull 1.8kg Stout - Top up to 18.2 litres (32 UK pints / 4.8 US gallons)
Stir thoroughly. The final temperature of the mixture should be 18º~24º C.

For Sherwood Ale 3kg and Sherwood Ale Finest 3.6kg Only:
Adding The Hops. There are two ways to use the sachet of hop pellets: 1) for a more bitter flavour add approx. 3 litres of the wort to a pan with the hop pellets and boil gently for 30 minutes, add this to the fermenter. 2) for a full hop aroma, without extra bitterness, add the hop pellets directly to the fermenter on day three of the fermentation. The hops will fall out with the yeast when fermentation is complete, no need for straining.

3.       Sprinkle contents of the sachet of yeast onto the brew, stir, and replace the lid.

4.       Stand the container in a warm place in a temperature of 18º~24ºC (we recommend the use of a heater belt or tray for optimum temperature control) and leave to ferment for between 4 and 8 days.

5.       Check that fermentation has completely finished before proceeding. This can be confirmed when no bubbles are rising to the surface and the brew begins to clear. A hydrometer a reading of below 1006 on two consecutive days will confirm that fermentation is complete, for Low Carbohydrate Beers 996 to 998.
It is important to make sure that fermentation is complete before bottling, otherwise there is a danger of the bottles bursting.

        

BOTTLING THE BEER

This "priming" process will carbonate your beer which adds the life and sparkle to the beer.

1.       Put a maximum of 1 level teaspoon of sugar into each of your 1 pint or ½ litre (sterilised) bottles. Do not exceed this amount or the beer will be too lively to serve. Syphon the beer from the container into the bottles (taking care not to disturb the sediment at the bottom) leaving a head space of 5cm (2 inches) between the top of the liquid and bottle rim.

2.       Seal or cap your bottles with Crown caps and transfer to a warm place at room temperature (about 20ºC) and leave for about 4 days to allow secondary fermentation to take place. Do not store in direct sunlight.

3.       Now move the bottles to a cool place to allow the beer to clear. Clearing will take about one week. Once the beer is perfectly clear it is ready to drink, but will improve if left to mature for at least a further two weeks.

4.       When serving the beer be careful not to disturb the yeast sediment that will have collected at the bottom of the bottle. You may find it preferable to pour the beer into a jug first. Serve cool.

5.       Rinsing the bottles out with water immediately after emptying will make them easier to clean and sterilise the next time.

 

USING A PRESSURE BARREL

1.       Follow the brewing instructions given earlier until fermentation is complete.

2.       Now refer to the detailed instructions supplied with your barrel. As a guide, the steps will be:

a)      Syphon the beer from the container into your sterilised barrel leaving the sediment behind.

b)      Dissolve 60 grams (¼ cup) of "priming" sugar in a cupful of hot water, add this solution to the barrel, stir well.

c)      Cap the barrel tightly and move to a warm place (20ºC) for 4 days, then leave to clear in a cool place. Note that beer takes longer to clear in a barrel than in bottles and should be left for 3 to 4 weeks to clarify and mature. Beer finings may be added to reduce clearing time.

d)  If the cap of your barrel is fitted with a CO2 valve, you can inject further gas when the naturally produced CO2 has been used up.

 

Certificate No. FM 14617
International DiaMalt Co. Ltd.
Maltkiln Lane
Newark-on-Trent
Nottinghamshire
HJ67 G54
England
Tel: + 44 (0) 1636 614730
Fax: + 44 (0) 1636 614740
E-mail:
mail@johnbullbeer.com