Easy Steps to Brew Your Batch!

1. Double check all equipment and SANITIZE!!!
• Large Pot at least 3 gallons
• Additional Pot at least 2 gallons if doing a partial mash
• Airtight Fermenting Bucket and Carboy
• Airlocks
• Floating Thermometer
• Large Stirring Spoon
• Ice for cooling down the wort
• Prepare yeast according to directions
2. Mash Time! If you are using extract only, skip this step
• Heat enough water to cover the grains to 160⁰ F and turn off heat
• Place the crushed grains in a muslin bag and add the grains to the kettle
• Move the bag around a bit to make sure all grains are wet with no dry pockets
• Check temperature and hold at 150⁰ F
• Put the lid on the kettle and let stand for 30- 45 minutes
• Warm 1 gallons of water to 170⁰ F
• Pull the grains out of the kettle and dip them back into the sparge water
allowing the grains to rinse off before dipping them again
• Place the grain bag in a colander or strainer over the sparge water and rinse the grains slowly with the 1 gallon of water heated to 170⁰ F
• Dispose of grains and rinse out the muslin bag
3. Create your wort!
• Fill kettle two-thirds full of water and bring to a boil
• Once boiling begins, remove from heat and add extract
• Stir until extract is dissolved
• Bring the mixture back to a boil
• Keep stirring
4. Add some hops!
• Add water salts if being used
• Follow hop schedule
• Add herbs and spices at the end of the boil or according to recipe
5. Pitch some yeast!
• Place kettle in an ice bath or use a wort chiller to bring the temperature down to below 80⁰ F as quickly as possible
• Keep lid off and be careful not to contaminate your wort
• Pour the wort into your primary fermenter
• Bring volume up to 5 gallons with cool water
• Stir it up to aerate your wort
• Take a specific gravity (OG) reading and temperature
• Pour the yeast into your primary fermenter and add yeast food once temperature is below 80⁰ F
• Close the lid tightly and add the airlock
6. Fermentation and Racking!
• After 7 to 10 days, rack (siphon) from primary to secondary fermenter (glass carboy).
• Allow at least 14 days in the secondary
• Keep temperatures for ales between 69⁰ F to 72⁰ F and lagers 50⁰F to 60⁰F
• Keep carboy out of light as much as possible
7. Ready to package!
• Check and record specific gravity (FG) and temperature
• If gravity has dropped significantly, your beer is ready for bottling or kegging!

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