Gather all needed ingredients and read through the brew steps. | |
Collect 3.50 gallons of water in your brew kettle and begin heating. | |
Bring water to a boil | |
Fermentables |
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To avoid scorching, remove kettle from heat source | |
Add the following fermantables to the kettle:
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Return to a boil | |
Hops and Kettle Additions |
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As soon as you reach a boil, set timer for 60 minutes
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Cooling |
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When the 60 minute boil is complete, cool the wort to 68 F as rapidly as possible. Use a wort chiller or place the kettle in an ice bath. | |
While the wort cools, sanitize the fermenting equipment - fermentor, lid or stopper, air lock, funnel, etc. along with the yeast pack and a pair of scissors. | |
Pour in the cooled wort into your fermentor. Leave any thick sludge in the bottom of the kettle. | |
Add more cold water as needed to bring the volume to 3.00 gallons. | |
Using a hydrometer, take a gravity reading from a sample of your wort. This should be close to the estimated O.G. (original gravity) of 1.052. | |
Seal the fermentor and aerate the wort. Rock fermentor back and forth for a few minutes or use an aeration stone. | |
Yeast |
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Add yeast once the temperature of the wort is 78 F or lower. Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermentor. | |
Seal the fermentor with stopper or lid. Add water into the sanitized airlock and then insert the airlock into the rubber stopper or lid. | |
Fermentation |
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Allow beer to ferment at the recommended temp for the recommended number of days. |
Created with MIBrew from Michigan Brew Supply