Extract Instructions — The Winemaker's Shop

General All-Extract Brewing Instructions

Note: These instructions also include the option of steeping specialty grains.

Step 1a: IF YOU HAVE LIQUID YEAST: It is a good idea to start your yeast ahead of time. You have two options.

  1. If you are using a WYeast, break the inside packet the morning of the brew day or when you begin.
  2. Make a yeast starter the day before by boiling 1 cup of dried malt extract (or sugar), adding it to a pint of cold water, boil for 5 minutes to sterilize. After 5 minutes, put the lid on the pot and cool down in ice water. Be careful not to open the lid to possible contamination. When making a yeast starter it is very important that the temperature of the boiled malt extract is within the temperature range of 65-75°F, before you stir in your yeast. Excessive heat can kill the yeast, or produce undesired yeast flavors; significantly colder and the yeast will not multiply efficiently. Pour into sanitized container (pint glass, growler, etc.) with a piece of plastic wrap with a couple of small holes rubber banded around the top or attach airlock and stopper. Healthy yeast will multiply every hour. 

Step 1b: IF YOU HAVE DRY YEAST, You have two options:

  1. You can add it later, skip this and proceed to step 2.
  2. Make a yeast starter the day before by boiling 1 cup of dried malt extract (or sugar), adding it to a pint of cold water, boil for 5 minutes to sterilize. After 5 minutes, put the lid on the pot and cool down in ice water. Be careful not to open the lid to possible contamination. When making a yeast starter it is very important that the temperature of the boiled malt extract is within the temperature range of 65-75°F, before you stir in your yeast. Excessive heat can kill the yeast, or produce undesired yeast flavors; significantly colder and the yeast will not multiply efficiently. Pour into sanitized container (pint glass, growler, etc.) with a piece of plastic wrap with a couple of small holes rubber banded around the top or attach airlock and stopper. Healthy yeast will multiply every hour.
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Step 2a: Begin Kettle Process

  • Add 2 1/2 gallons of water to a kettle and bring to 150°-165°F. Shoot for 155°F.

NOTE: Do not exceed 170°F while steeping.

Step 2b: Steep Grains

  • Add grain(s) to grain bag and tie off bag. Add to the kettle and make sure the grains are fully submerged. The water is now called wort. Steep grains for 25 minutes stirring occasionally and keeping an eye on the temperature. If the temperature rises above 165°F, shut off heat. If it falls below 145°F, turn heat back on and bring back up.
  • After 25 minutes of steeping, take the grain bag out and dispose of it (throw away or compost).
  • After grains are removed, bring the wort back to a boil and proceed to step 3.

Note: While this happens, if you have liquid malt extract (LME), since its consistency is like a thick syrup you will want to put the cans in some hot water to make it easier to work with.

Step 3: Adding LME and/or DME

  • Once your water is boiling, turn off heat [especially when using dried malt extract (DME), this will help prevent boil over] add extract, and dissolve it into your water then bring back to a boil.

NOTE: If you are using pre-hopped extract, move to step 4b. If you are not and still have hops to boil, proceed to step 4a.

Step 4a: Unhopped Malt Extract

  • Once your wort comes back to a boil, you are ready to start your hop boil.
  • This process is typically 60 minutes from the addition of your first hop until you shut off your heat and end your kettle process (depending on style).
  • You may have multiple additions of hops, boiling certain hops for X amount of time.
    • The longer you boil hops the more bitterness you get out of them, the shorter you boil them the more they aid in flavor and aroma.
    • Different hops have different alpha acid levels. These are expressed as X% and represents how much of the flower weight is composed of hop resins. Thus, the higher the alpha acids the higher the contribution to the beer's bitterness.
  • Most beers call for at least 2 additions (e.g. one for the whole 60 minutes, and another within the last 20 minutes).
  • Once your hop boil is over, turn off the heat and continue to step 5.

Step 4b: Pre-hopped Malt Extract:

  • If you are using pre-hopped extract, you will want to let them boil for about 10-15 minutes. This will adequately break down your extract.

Step 5: Cooling Down

  • Once your boil is over, you are almost done. Take the Kettle off the heat and cool your wort down as quickly as possible. If you can cool your wort in under a half an hour, that is ideal! The best way to cool your wort is to use a wort chiller. Otherwise, an ice bath in your sink is sufficient. Once your wort is cooled to at least 100° proceed to step 6.

Step 6: Adding Water to 5 Gallons

  • Pour slowly into your sanitized fermenter. Add sufficient water to bring your wort to 5 gallons.
    • You will want to monitor the temperature of the cool water you add.
  • It is important that your wort is between roughly 65°-80° before proceeding to step 7.

Note: It is at this point that you can collect a sample to take a hydrometer reading.

Step 7: Adding Yeast

  • Add yeast and stir vigorously for 30-60 seconds. Seal the fermenter and attach airlock (always half-filled with water). 

Step 8: Primary Fermenting

  • Put your fermenter (ideally in a cool water bath to regulate fermentation temperature from days 2-4), you want to maintain a 65-75 degree fermenting temperature, and a cool water bath is an efficient way have a stable fermentation. Remember that 65-75 degrees is ideal for Ales, Porters and Stouts. Lagering is different, seeing as how Lager yeasts like colder fermentation conditions. 
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