So, How did I make such a brew?  I did it all with good-old fashioned time and Mr. Beer.

Ingredient list:

• 3x Linebacker Dopple Bock HME
  
• 1x Mellow Amber UME
• 1x Bock Liquid Yeast

Equipment List:

• 1x Mr. Beer Fermenter
• 1x Can opener
• 1x Large Table Spoon
• 1x 4qt Pot
• 1x Large mixing bowl
• 1x 1 Cup measuring Cup
  

Misc. Items:

• 2x Store-bought Spring Water (saves the difficulties of sanitation)
• 1x 1/2 Capful Iodophor Food-grade Sanitizer
• 1x 1/2 Capful of Oilve Oil (I'll get to this in a bit)
  

0 - Activating Yeast

This can be the most fun(and frustrating) part of the recipie.  It all depends on how long you've left your yeast in the fridge.  The longer you've left it... the longer this step will take (first time I did it, it took three days for the yeast to activate)

• Place Yeast Packet on hard surface
• "Mush" the packet around so that you can bunch up the inner nutritional packet into one corner
• Slap the corner with the packet with the heel of your hand so that it breaks the inner packet
• Place the packet to your ear
• If there is a "fizzing" sound, you did it right
• Let it sit at room temperature untill the packet has swollen to an inch thick (first time took three days for me)
• Don't start your brew process untill the yeast is fully activated
  

1 - Sanitation Steps

Most of the time you get decent enough results out of the One-Step that comes from Mr. Beer, but I never liked the residue that can be left over.  And, frankly... after a failed batch, I didn't trust it enough for this recipie that requires at least a month of fermentation.

So, I turned to Iodophor.  Its simple enough to use and it even has a nice tell-tale color (light amber color to the water) to let you tell that you've got the right concentrations.  But, the cool thing is that coupled with a Mr. Beer keg, its almost impossible to mess up.

• Place xME's in a HOT(130F+) water bath (helps them pour and somewhat sanitizes)
  
• Fill your keg halfway with tap water
• Pour in half a cap full of iodophor
• Stir with big spoon
• Top off keg(all the way to the top of the vents)
• Seal with lid
• Wait 5 minutes(more than is really needed)
• Drain half of the keg into the large mixing bowl thourgh the spout
  
• Place other utensiles to be sanitized in the bowl (including active yeast packet)
  
• Reseal lid and shake a bit
• Empty keg and reseal

By this time all your equipment will be sanitized.

2 - Wort Creation

This is what I call the Mac-n-Cheese step to Mr. Beer.  Generally, this is one of the most labor intensive parts of creating beer.  And it still is for the Mr. Beer.  However, you can do this step in under 15 minutes after a few practices.

• Measure 4 cups of water into your large pot
• Return Measuring cup to sanitized solution
• Pour the remainder of the gallon into your sanitized keg
  
• Bring Water to a boil
• Remove from heat
• Open an xME and scrape the malt into the water
  
• Return spoon to sanitized solution
• Repeat previous 2 steps for each can
• Stir wort untill there is even resistance (it will feel thicker in some parts at first)

3 - Wort Pour, Pitching Yeast, Fermentation, and Bottling

This is when you get ready to make some real beer.

• Pour fresh wort into keg that has the gallon of water to absorb the thermal shock
• Add the remaining gallon of spring water
• Pitch yeast into wort
• Prepare to areate
  

Now, if you are following the standard Mr. Beer Brew processes, you probably noticed I didn't include a whisk, but instead included a toothpick and olive oil.  This is a neat trick I picked up from other forums that was originally developed by a Belgium brewery.  The basics of it is this:

Yeast need oxygen to generate fatty acids on their outer cell wall to help them survive longer.  However, oxygen also increases the rate that a beer will go stale.  Well, it turns out that olive oil has the proper fatty acids in it that the yeast needs.  So, why go through the trouble of aerating the wort when you can simply add a SMALL amount of olive oil and the yeast will be just happy as they can be.

Ok science lesson over, back to the beer.

• Sanitize the toothpick (could even be the tine of a fork or an ice pick... just SMALL)
• Dip toothpick into the olive oil so just the point is coated up to the shaft
• Let ONE drop of olive oil land on the wort (seriously, that's all thats needed)
• Seal Keg
• Place in a cooler area for fermentation.  Bocks typically like the High 50s, Low 60s F.
• Let this ferment for four weeks as this is a high-gravity beer and need extra time to use up the "fissionables" as I like to call them.
• After bottling (use standard primer sugar amounts) let it condition for at least three weeks at the brew temperature or as low as 45 F(add another week or two at this temp).

First, lets talk about our tools.  All I use is a standard Mr. Beer Brew Keg, and some household utensils: measuring cup, spoon, whisk, plate and 4 quart pot.

ANYTHING that is going to touch the wort has been cleaned and sterilized using the included ONE STEP sanitizer (but only half a packet per keg, and follow standard Mr. Beer sanitation procedures).

After sanitiation, we lay out our tools on sanitized plate and prepare to brew:

Since this is a mixer batch, we are including two cans of Bewitched Red Ale and one can of Pilothouse Pilsner, plus brewing yeast(only ale yeast).  We place these cans in hot water so that the malt will flow more easily.

Next, we bring our four cups of water to a boil, remove from heat, and add our cans of malt extract.  You'll likely want to use a sanitizd spoon to help free some of the malt that has adheared to the sides and back of your Malt Extract can.

Now, we stir our pre-Wort at a medium rate (no splashing people!).  When the wort no longer drizzles from the whisk, and we have four quarts of cold water in our keg to absorb the thermal shock, we are ready to pour the wort.

Next, we need to areate the wort so that our yeast will be able to convert the sugars and oxygen into nice alcohol.  Whisk (with a sanitized one of course)  the wort... building speed as bubles(and resistance) increase untill it looks something similar to this:

Next, innoculate your keg with all three yeast packets from under the lids of the malt extracts.  It should look similar to this:

Close the lid on the keg and let it sit for 5-10 minutes while the yeast hydrates and activates (before this point, the yeast has been in a dormant state waiting for a sugar and oxygen-rich environment to begin to multiply).  You should see something similar to this when you open the keg lid again.  Notice that the smooth mass of bubbles has dimished and you can see several locations wher the yeast is arlready producing CO2 in the "lumpy" texture on the edges.

Whisk the activated yeast at a moderately low pace once the activation has begun.  Now it is time to seal your keg and place it in a 70*F, dark area to ferment and let the yeast do its thing.  The minimum fermentation time is two weeks; however, if you theif some beer at the end of that time, and its still sweet, you need to give it another week.