- Brew Pail or 23L Carboy
- Siphon Rod & Hose
- Bottles and caps or “Grolsch style” swing top bottles or keg
- Sanitizer (bleach reduction or Oxy-Clean solution or Sani-Brew or Star San)
- 4L pot
- 15L pot
- Floating Thermometer or Food Thermometer
1. Clean and prepare your brewing space and equipment.
2. Bring a pot containing 3-4L of water up to 155F and add crushed grains. Maintain temperature as close to 155F as possible for 45 minutes.
3. In a kettle boil 2L of water and have ready when the grains have reached the 45 minute mark.
4. Drain the liquid (wort) into the 15L pot using the sieve. Let it drip completely. Now pour the grains back into the pot. Add 2L of boiling water and top up with 1-2L more of hot water, raise temp to 170-180F, stir then cover and let sit for 10 minutes.
5. Drain the wort into the 15L pot. Rinse with 2-3L of boiling water let drain completely.
6. Add the DME and more hot water to the pot to top it up to 12L. Bring to boil. (keep an eye on it, it will foam up and spill over).
7. Once boiling add hops as the recipe requires. (Note: if hops are marked with 60 minutes it means they boil for 60 minutes. If hops are marked with 10 minutes it means 10 minutes remaining to boil and so on).
8. Take note of the recipe and make your additions according to the time on the recipe. Don’t forget the Whirlfloc tablet (Irish Moss) at 15 minutes or your beer will be cloudy.
9. At 0 minutes you can turn the burner off and begin cooling the wort.
10. It’s at this point where we start to guard against infection. Cover the pot with a lid to guard against nasties getting in the wort.
11. It’s important to cool the wort as quick as possible. A tub of ice water is ideal (snow banks don’t work as well as you might think).
12. Once the wort is between 65F and 75F you can siphon it into your pail or carboy (make sure that everything that contacts the cool wort is sanitized, siphon hose and rod, carboy, pail, spoons, thermometers). (Tip: Cap the carboy or pail and shake it vigorously for 60 seconds. This will re-introduce oxygen back into the wort).
13. Top up carboy or pail to the 20 Litre mark with bottled or filtered water.
14. Take a hydrometer reading and compare with the target Original Gravity of the recipe.
15. Re-hydrate the yeast per the manufactures instructions (see attached) prior to adding it to the cooled wort. (Be sure your “yeast jar” is sanitized. Also sanitize the yeast packet with some rubbing alcohol. I even wipe the scissors with alcohol).
16. Pour yeast slurry into the wort and put an airlock on it.
17. Allow to ferment at a temperature near 67F for 21 days. Once complete siphon your new beer into primed bottles. Allow 7-10 days to carbonate at room temperature.