Malt Vik Beer Bitter with luppolo (1,7 kg)

Category: Ready-to-use malts
Product code: MBP0278
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Malt Vik Beer Bitter with luppolo (1,7 kg)

Vik Beer Bitter malt with hops is suitable for dry hopping, i.e. cold hopping, which is usually carried out 4 days after fermentation of the beer has begun. Vik Beer Bitter barley malt, available here in 1.7 kg packages, is sufficient for the production of 23 litres of beer. Inside the box, malt, yeast and 10 grams of Fuggle hops are included, while 1 kg of sugar must be purchased separately to add before fermentation of the wort. With Vik Beer Bitter malt, which is characterised by an IBU bitterness of 25-31, an alcohol content of 4.4% and a final density greater than 1.006, you get light beers with a distinctive delicate aroma finished with earthy hints, thirst-quenching and easy-drinking, ideal for enjoying all year round.


  • Aroma: delicate bitterness with earthy hints
  • Weight: 1,7 Kg
  • Production: 23 Lt
  • Bitterness IBU: 25-31
  • Alcoholic Grade: 4,4%.
  • Final Density: <1.006
  • Additional hops: 10 gr. Fuggle (Bitter Hops)

Items required to brew this beer:

  • 35 Lt stainless steel beer fermenter
  • 35 Lt stainless steel tank
  • Densimeter
  • Transparent cylinder
  • Non-toxic crystal tube 12x16
  • Automatic beer decanter
  • Beer scoop
  • Potassium metabisulphite
  • Winder
  • Bottle drainer
  • Capper
  • Bottles
  • Crown or mechanical corks
  • Bottle washing machine
  • Luxury Kit

Make your beer stable using EMPYRA

How to prepare your beer

  1. Wash and sanitise all equipment.
  2. Remove the yeast packet from under the plastic cap and soak the malt jar in hot water for 10 minutes. It will be more fluid and easier to mix.
  3. Place 3 litres of hot water in the fermenter and pour in 1 kg of sugar. Once the sugar has dissolved, pour in the contents of the jar, using the paddle to pour in all the malt, and stir until the mixture is well mixed.
  4. Add cold water into the fermenter until you reach 23 litres, taking care to check that the temperature remains between 21 and 27°C. (Adjust the addition of water between cold and warm to control the temperature).
  5. Pour in the yeast from the sachet (or buy a different yeast if you don't want to use the kit yeast) taking care to spread it over the whole surface. Cover for 15 minutes with the lid without closing it to prevent dust or animals from settling. This will rehydrate the yeast. After this time, stir vigorously with the paddle to oxygenate the wort and yeast. (Remember to always sanitise the equipment you are using).
  6. Close the lid hermetically and place the fermenter in a place where the fermentation temperature will not be affected by sudden changes.
  7. Once you have placed the fermenter in position, sanitise it and insert the bubbler into the lid, filling it with water and potassium metabisulphite. The bubbler will start to bubble after 4/5 hours. (Don't worry if it doesn't bubble, there may be an air leak in the lid. If it doesn't work for the next few days, open the lid and check the wort. If you find foam at the top, it means it is fermenting).
  8. Temperature-controlled fermentation should last between 7 and 10 days (7 spring-summer - 10 autumn-winter).
  9. After this time, check the density of the beer with a densimeter. If it is above 1006, wait one or more days depending on the result. If it is 1004/1006, try again twice in the next two days. If it is still at 1006 then fermentation is complete.
  10. Transfer the beer into another washed and sanitised tank, taking care not to move the fermenter and allowing the liquid to flow slowly. To avoid oxygenation, place the transfer tube at the bottom of the tank.
  11. During decanting sanitise the washed bottles and put them in the bottle rack to drain.
  12. After racking, add 5/6 g of sugar per litre to the liquid and shake to dissolve it completely.
  13. Bottle the beer, stopper the bottles and store them vertically for fermentation in the bottle, trying to respect the same fermentation temperature.
  14. After two weeks place a bottle in the fridge for a few hours and then uncork it to check that carbon dioxide has formed. You will hear the typical sound of uncorking a bottle of beer.
  15. After another two weeks you will finally be able to taste your beer, although the best results will be achieved after 6 months of maturation.

ATTENTION: In this kit there are hops to be added 4 days after the start of fermentation or at the end of fermentation for 3 days before bottling.


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