Home Brew Beer In 10 Simple Steps Using Malt Extract
When you have gathered all of your home brewing equipment and home brewing supplies, including ingredients, you’ll be all set to make your own beer. Should you have any questions concerning specific equipment or supplies be sure you click on the web page link after this post to find out more about home brewing equipment and home brewing supplies.
One of the most critical steps to making quality beer is always to make sure all of your equipment that will come in contact with the beer is thoroughly cleaned. Any of the equipment which will come in contact with the beer following the boil also MUST be sanitized. If the equipment is not properly sanitized undesired microorganisms can spoil your beer, making all your hard work a total waste of time.
Take time to set up the brewing space. Make sure that all your equipment and ingredients are easily accessible. If you are using liquid yeast, remove it from the fridge so that it can warm up to room temperature. One more important thing is documentation, you should always have a notebook handy for recording all your brews. You will need to document the ingredients and what quantities were used together with times of each step. You’ll want to be able to reproduce your best batches and gain knowledge from the ones which aren’t so good. Let’s get started.
1. Sanitize Equipment. There are numerous sanitizers on the market. Several of the standard selections are B Brite, Star San, and 5 Star. You may also use standard, unscented household bleach at 1 oz. for each gallon of water. If you choose to use bleach always rinse your equipment due to the fact it might cause undesirable flavors in your beer. Personally I like working with Star San. Put the specified quantity of sanitizer to the fermenter and fill it to the top with water. Also fill the bottling bucket or another suitable container with sanitizing solution for sanitizing other equipment. Place all the equipment that is going to come in contact with the unfermented beer after the boil in your sanitizing solution. These items should include: airlock, rubber stopper, funnel and strainer.
2. Water For Brewing. Add water to your brew kettle. Do not forget that there has to be space for your boil. Assuming you have a 5 gallon kettle, just fill it with about 3.5 gallons of water. The quality of the water is extremely important to your finished beer. If your plain tap water tastes good at room temperature, it will most likely be acceptable for brewing. You may w michael kors canada ant to consider filtering your tap water using a typical home water filter if you have access to one. You can also purchase bottled water from the grocery store. After you have put the water in your brew kettle put it on the stove and turn on the burner. Additionally at this point put the unopened container of malt extract in hot tap water. This will heat the extract up making it easier to remove from the container when it’s needed.
3. Steep Specialty Grains. This step is optional. Using specialty grains will increase the control you have got over the color and flavor of your finished beer. If you decide to utilize specialty grains place them in the grain bag provided in your home brewing kit. When the water reaches 150 degrees F put the grain bag in the water and steep it for around 30 minutes keeping the temperature constant. Once 30 minutes has gone by take out your grain bag and allow the liquid drain. Do not squeeze the bag, this will draw out tannins contained in the husks of the grain and give the beer an astringent flavor.
4. The Boil. Gently bring the contents of your kettle to a boil. After the liquid starts to boil add the can of malt extract. Make certain to constantly stir while adding the extract making sure that none of it sinks to the bottom and gets scorched. Once the liquid is once again boiling it’s time for you to add the bittering hops. Gently add the hops, often the kettle will boil over as soon as the hops are added. Usually the hops will be in a pellet form and are added directly to the boil. They will settle out following the boil. Note the time of your hop addition. Continue to boil for a total of 60 minutes. Do not ever leave the boil unwatched. It will usually boil over just when you least expect it! When there are 20 minutes left in the boil add the Irish Moss. The Irish Moss helps the proteins coagulate following the boil. Do not be concerned in the event you do not have the Irish Moss, your beer will be all right without it however, I would recommend it for your next brew. Aroma hops are added any time from 15 to 0 minutes prior to the end of the boil. Follow the instructions in your recipe. The aroma hops will add an additional hop flavor and aroma to the beer but are not going to add any significant bitterness. When you have boiled for 60 minutes remove the kettle from the burner. You should have some hot mitts ready for handling the hot kettle. The liquid in your kettle is now known as wort (pronounced wert).
5. Cooling The Wort. The wort should be cooled down as soon as possible. The easiest way is to place the kettle in the kitchen sink or bathtub that contains a cold bath of ice water. Keep the kettle i michael kors canada n your ice water bath until it is roughly 80 degrees F. Put more ice to your cold bath as necessary. Adding ice directly to your wort isn’t recommended. All of the flavors from the ice will be also added to the beer. You may slowly stir your wort in a clockwise motion to aid in cooling but remember to always keep the spoon sanitary. Allow the wort to sit at least 10 minutes after the last time that it was stirred prior to transferring to the fermenter. This rest will allow the particulate matter to settle to the bottom of the kettle.
6. Prepare The Fermenter. While the wort is cooling drain the sanitizer out of your fermenter. If you happened to use bleach remember to give it a rinse. Most of the other sanitizers are a no rinse solution. Just simply turn your fermenter upside down and allow michael kors canada all of the solution to drain out. If your brew kettle only has 4 gallons of wort in it you need to add 1 gallon of water to your fermenter. The purpose is to have a total of 5 gallons in the fermenter. Remember the water should really be the same kind as you used in the kettle.
7. Transfer The Cooled Wort Into The Fermenter. Use the sanitized funnel and strainer to slowly pour the wort into your fermenter. It is all right to leave a minor amount of wort behind with the trub (hops and proteins) in the bottom of the kettle. It is much better to lose a little wort and keep the trub out of your fermenter. The ONLY period of time that splashing the wort is recommended is during and right after this transfer. Yeast requires oxygen to correctly ferment the wort. You may also carefully shake the fermenter after all of the wort is inside it. A stick on thermometer positioned on the fermenter is a handy piece of equipment that will permit you to know when your wort is at the ideal temperature to pitch the yeast.
8. Obtain A Hydrometer Reading. When the wort has cooled down to close to 70 75 degrees F it’s time to take a hydrometer reading. If you’re using a bucket to ferment it is going to be less difficult to get a sample than if you are using a carboy. In either case recall that anything that touches the wort MUST be sanitary. Home brew supply shops offer a sample taker to get the wort out from your carboy otherwise you may use something such as a turkey baster. This hydrometer reading is referred to as the original gravity. It’ll be used with a final gravity reading obtained after the beer is fermented to calculate the alcohol percentage. It is ok to skip this step if you do not possess a hydrometer. It’s not essential to acquire these readings nevertheless, you will definitely want to get one if you continue to make your own beer.
9. Pitch The Yeast. It is now time to pitch (add) the yeast. Be sure that your wort is 70 75 degrees F if you’re pitching an ale yeast. For beginners I wouldn’t advise using lager yeast considering the fact that it requires cooler fermentation temperatures and will take considerably longer to ferment. When you are using dry yeast follow any directions for hydrating the yeast on the package prior to pitching it in the fermenter. When you are using liquid yeast, shake it in the tube and then add it directly to the fe michael kors canada rmenter. Once the yeast is pitched put the rubber stopper along with the airlock in the top of the carboy or put the lid on the bucket and insert the airlock. Gently agitate the fermenter to stir the yeast around.
10. Fermentation. Put the fermenter in an area which is around 65 70 degrees F. Also it’s important to store it somewhere dark or covered with a towel to prevent light from getting in. The airlock should be continuously bubbling in about 24 hours. Fermentation periods will vary but it typically will take 3 to 7 days for ale yeasts. After your initial fermentation stops allow another 7 days for settling for an overall total of roughly two weeks before bottling the beer.
I hope that these directions have been helpful to you. Once you have completed these steps you will be on the way to having your very own home brewed beer to enjoy!