Ingredients for 5 Gallons:

• X lbs. Various grains (X can be 1 - 3)
• 1 Can malt extract
• 1 Packet yeast
• 2 lbs. dry malt extract or corn sugar
• 1 oz. Boiling hop pellets
• 1 oz. Finishing hop pellets
• 3/4 - 1 Cup priming sugar

Optional:

• 1/3 oz. Burton Water Salts
• 1 tsp. Irish Moss

Thoroughly clean and sanitize anything that will come in contact with the fermenting beer, except bottles and caps which will be sanitized just prior to bottling.

Crack the grains by gently running a rolling pin or large bottle over the grains. They can be between 2 sheets of waxed paper or inside a large plastic bag. You just want to break the husks, not create powder. Place the cracked grains inside a muslin-boiling bag.

Place the grains into a large stainless steel or enamel pot (sufficient to hold 2+ gallons). Add at least 1 gallon of cold water and heat slowly to 160 degrees (F). Steep the grains for 20 minutes then remove the grains from the pot and squeeze gently to remove as much "tea" as possible. If you are going to use Burton Water Salts to harden the water, add the contents of the package at this point and bring to a new boil.

Let the malt can stand in warm water while you heat the grains in order to make it easier to remove it from the can. Open the can of malt and empty the contents into the pot. Then add the dry malt or corn sugar and bring to a new boil, stirring constantly in order to avoid scorching the ingredients. While you are boiling the wort, place 3 gallons of cold water into the primary fermenter.

Once the wort has started to boil, add the Boiling hops and boil for 30 more minutes while stirring and watching for boil over. Then add the Finishing hops and boil for 10 more minutes. If you are going to use Irish Moss to clarify the beer, add it during the last 10 minutes of the boil.

When you are done with this process, cool the hot wort and transfer into the primary fermenter. Top off to the 5-gallon level and cover to prevent contamination and wait for the temperature to reach 70 degrees F.

Add the yeast to 1 1/2 cups of warm water and allow it to become active (approx. 10 minutes), then add it to the wort.

Place the blow off hose into the lid and allow it to hang down into a jar that contains enough water to cover the bottom of the blow off. Allow the beer to ferment for 2 days in the primary fermenter, then siphon it into the secondary fermenter. Fill the airlock 1/2 full with water or vodka and place it in the secondary fermenter. Allow the beer to ferment for an additional 5 to 14 days. Use your hydrometer to check the specific gravity. Fermentation is complete when the specific gravity remains the same for 2 consecutive days.

Once again: sanitize all of the equipment that comes in contact with your beer, including the caps.

Dissolve the sugar in a cup of water by bringing it to a boil. Then pour it into the bottling bucket. Siphon the beer from the secondary fermenter into the bottling bucket. Fill and cap the bottles. Let the beer stand at room temperature for 3 - 5 days, then move to a cooler area for 3 to 4 weeks (the hardest part, but worth the wait).

If you don't have a secondary fermenter, don't worry, the beer will be just fine. You may wish to use the blow off tube for the first few days, then place the airlock on the primary fermenter.

Please call us any time if you have questions, would like assistance or would like to place an order with us.

Enjoy, and keep brewing.

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