Need Help Souping-Up a Mr. Beer Oktoberfest Lager

[derekp83]

So I'm planning to buy one of these https://www.mrbeer.com/oktoberfest-lager-standard-refill, namely the pre-hopped extract can and the yeast that comes with it, and souping it up with some German hallertau hops and pale malt DME that I have. However, these kits are made for 2 gallons, and I plan to make 2.5 gallons.

I need help figuring out how much is too much in terms of the additions I'm doing. Without my additions, the ABV is somewhere between 5-5.7% from what I've read (website says 5%, but I think it was the Amazon Q&A that says 5.7%).

I've heard of people adding a half pound of DME to 5 gallon batches. Should I go for quarter pound? What about the hops? Considering I'm diluting the original kit by a half gallon, I want to maintain the OG (probably around 1.054) and obviously bring up the hops to keep it in balance. Thoughts are appreciated.

 

[RPh_Guy]

Question: why not just make the entire batch with extract and hops?

 

[derekp83]

Question: why not just make the entire batch with extract and hops?

Failsafe. My recipes have not been very satisfactory, so I've been doing canned kits lately.

 

[RPh_Guy]

Honestly in that case I would leave it as-is.

...but you can only learn by pushing your limits I guess.
https://www.brewersfriend.com/homebrew/recipe/calculator
0.65lb light DME with 0.25oz Hallertau (4% AA) boiled 20 minutes will produce 1.055 with 26 IBU and some hop flavor in a half gal.
I'd make this separately and combine in the fermenter.

 

[IslandLizard]

Make sure NOT to boil that canned hopped extract! Just dissolve it in 150F dechlorinated or RO water. Keeping it at 150F for 5 minutes will pasteurize the wort adequately. Higher wort temps are detrimental to the flavor of those pre-hopped extract, makes them more bitter too, while losing flavor fast.

Since you want to use some extra DME and hops to expand the recipe to 2.5 gallons:

1. Boil a little over 2 quarts (1/2 gallon) dechlorinated or RO water, add your DME, and dissolve it
2. Add 1/4 oz Hallertau and boil for 20 minutes as @RPh_Guy outlined above
3. Add cold water, until it's down to 150F
4. Add another 1/4-1/2 oz of Hallertau or other hop that would work well with Lagers, for flavor and aroma
5. Let those hops steep at 150F for 15-20 minutes, stirring occasionally. Try to keep the wort between 140-150F.
6. Then pour in your (prewarmed) canned DME
7. Dissolve it
8. Slowly bring the temp back to 150F (not higher) under continuous stirring, to prevent any extract from sticking to the bottom and scorching
9. Once it reaches 150F, turn heat off and put a sanitized lid on
10. Hold at 150F for another 5 minutes to pasteurize
11. Then chill down to yeast pitching temps as fast as you can, e.g., in a sink or tub with cold water

Yeast:
I would recommend buying a good and fresh Lager or Kolsch yeast. The yeast that comes with those cans is usually old, not stored refrigerated, and often of inferior quality. Got an LHBS nearby?

Right before pitching the yeast, aerate the wort well, e.g., with a thoroughly clean and well-sanitized whisk and whip for a minute to a good foam.

Ferment at 50-55F for Lager yeasts or 55-65F for Kolsch type yeasts, but heed to the yeast manufacturer's recommendations, they vary with each yeast strain.

If you have any questions, please ask.

 

[derekp83]

Make sure NOT to boil that canned hopped extract! Just dissolve it in 150F dechlorinated or RO water. Keeping it at 150F for 5 minutes will pasteurize the wort adequately. Higher wort temps are detrimental to the flavor of those pre-hopped extract, makes them more bitter too, while losing flavor fast.

Since you want to use some extra DME and hops to expand the recipe to 2.5 gallons:

1. Boil a little over 2 quarts (1/2 gallon) dechlorinated or RO water, add your DME, and dissolve it
2. Add 1/4 oz Hallertau and boil for 20 minutes as @RPh_Guy outlined above
3. Add cold water, until it's down to 150F
4. Add another 1/4-1/2 oz of Hallertau or other hop that would work well with Lagers, for flavor and aroma
5. Let those hops steep at 150F for 15-20 minutes, stirring occasionally. Try to keep the wort between 140-150F.
6. Then pour in your (prewarmed) canned DME
7. Dissolve it
8. Slowly bring the temp back to 150F (not higher) under continuous stirring, to prevent any extract from sticking to the bottom and scorching
9. Once it reaches 150F, turn heat off and put a sanitized lid on
10. Hold at 150F for another 5 minutes to pasteurize
11. Then chill down to yeast pitching temps as fast as you can, e.g., in a sink or tub with cold water

Yeast:
I would recommend buying a good and fresh Lager or Kolsch yeast. The yeast that comes with those cans is usually old, not stored refrigerated, and often of inferior quality. Got an LHBS nearby?

Right before pitching the yeast, aerate the wort well, e.g., with a thoroughly clean and well-sanitized whisk and whip for a minute to a good foam.

Ferment at 50-55F for Lager yeasts or 55-65F for Kolsch type yeasts, but heed to the yeast manufacturer's recommendations, they vary with each yeast strain.

If you have any questions, please ask.

Thanks for the advice. Yes, I have a LHBS right down the street from here. When I do this, I'll keep you all posted.