Partial Instructions — The Winemaker's Shop

General Partial Brewing Instructions

 

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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NOTE: If you are using base grains (e.g. 2-Row, 6-Row, Pils, Munich, etc.) continue to 2a. If you are using only specialty grains (e.g. Crystals, Vienne, Chocolate, Roasted Barley, Flaked Adjucts, etc.) click here.

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 sack and tie off bag. Add to the pot and make sure the grains are fully submerged. This is now called mashing and your water is now wort. Steep grains for 60 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.

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 Liquid and/or Dried Malt Extract (LME, DME)

  • Once your wort 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 wort then bring back to a boil.

Step 4: Hop Boil

  • 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 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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