ElyIrishBrew
Well-Known Member
Hey all:
About to start my very first brew, a Muntons Connoisseurs Export Pilsner. Now, I've read widely on this forum and a couple books, so I'm confident I have a good enough grasp of the details of basic brewing. And the instructions are quite easy to understand and follow. But it says I need to add 2.2 pounds of sugar during primary fermentation. Well, the can has hopped malt extract containing malted barley, hops and water. I thought that was all that was needed for the yeast to work and ferment beer.
Help me out here? Thanks. Below I've listed the pertinent directions contained inside the canister.
2. Stand the can in hot water for 5 minutes to soften the contents. Then start boiling 3.5 liters of water.
3. Open the can and pour the contents into your cleaned and sterilized fermenter.
4. Add the boiling water to the fermenter.
5. Add 2.2 lbs of sugar (preferably brewing sugar).
6. Thoroughly mix the fermenter's contents to dissolve the sugar and malt extract.
7. Add 17.5 litres of cold water to bring the volume up to 5 UK gallons. Stir and leave to stand until the temperature reaches 65-70 F.
8. Sprinkle in the yeast supplied and stir.
About to start my very first brew, a Muntons Connoisseurs Export Pilsner. Now, I've read widely on this forum and a couple books, so I'm confident I have a good enough grasp of the details of basic brewing. And the instructions are quite easy to understand and follow. But it says I need to add 2.2 pounds of sugar during primary fermentation. Well, the can has hopped malt extract containing malted barley, hops and water. I thought that was all that was needed for the yeast to work and ferment beer.
Help me out here? Thanks. Below I've listed the pertinent directions contained inside the canister.
2. Stand the can in hot water for 5 minutes to soften the contents. Then start boiling 3.5 liters of water.
3. Open the can and pour the contents into your cleaned and sterilized fermenter.
4. Add the boiling water to the fermenter.
5. Add 2.2 lbs of sugar (preferably brewing sugar).
6. Thoroughly mix the fermenter's contents to dissolve the sugar and malt extract.
7. Add 17.5 litres of cold water to bring the volume up to 5 UK gallons. Stir and leave to stand until the temperature reaches 65-70 F.
8. Sprinkle in the yeast supplied and stir.