88 lines
4.5 KiB
Plaintext
88 lines
4.5 KiB
Plaintext
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Homemade Beer by The Wizz
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Materials Needed
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1 Can Malt Extract
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1 bottle capper
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5 gallon container or bottle
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50 beer bottles
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2 pounds of corn sugar
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bottle cappes
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1 packet beer yeast
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Air Lock and stopper syphon hose
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Materials for brewing beer can be obtained from your local Winemakers shop.
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See Winemaking Supplies or Brewing Supplies in the yellow pages.
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Place the can of malt extract in hot tap water for about fifteen minutes. This
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will loosen the thick syrupy malt inside the can and allow for easy pouring.
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Fill the five gallon jug with water to be used for the beer making. If the
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water is chlorinated, prepare it twenty four hours in advance by letting it
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stand with a paper towel, paper napkin or cloth over the opening. This will
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allow the chlorine to dissipate without permitting anything to enter the water.
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Take a gallon of this water, put it in a pot, and bring it to a boil. Add the
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malt extract, and five cups of corn sugar, stirring while adding.
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Bring the mixture to a boil. Allow it to boil for about ten minutes. Remove
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one gallon of water from the balance of the five gallons and discard it. Add
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the boiled mixture (it can now be called wort (pronounced wert)) to the water.
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Dissolve a package of yeast in a cup of water at about 65-80 degrees. This is
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called a yeast starter. Let the yeast starter sit for about an hour so that it
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can begin working, then add it to the wort. Put water in the air lock so that
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it half fills each of the compartments. Put the air lock into the rubber
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stopper and place it in the fermentor. Put the fermentore in a cool (80
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degrees or lower), dark (out of direct sunlight) place.
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Fermentation should begin in about four to eight hours. By the end of 12
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hours, the mixture should be in full ferment. When the wort is fermenting, the
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water in the air lock will move to one side and it will be bubbling. As
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fermentation progresses, the bubbling will slow down and eventually stop. So
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long as there is gas being produces by the yeast there will be bubbles in the
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air lock. Depending on the outside temperature, primary fermentation should
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last about two to four days. When the heavy bubbling has stopped, add the
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missing gallon of water and replace the air lock. Let the mixture stay in the
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fermentor for a total of seven days, even if fermnentation stopped after two
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days.
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Find a receptacle that will hold five gallons. A glass or plastic water jug
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will be perfect. A jug can be obtained from the supermarket by paying the
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deposit and returning the bottle when finished. Place the cubetainer with the
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beer on a table a few hours before you will be ready to do the bottling so that
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if the sediment is disturbed it will be able to settle to the bottom before
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proceeding to the next step. With the enclosed tubing, syphon the beer from
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the five gallon cubetainer to the bottle or other reciever. Try to keep as
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much of the sediment from coming over as possible, but, do not get too
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fanatical about it. Some of the sediment is going to come over, so don't worry
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about.....we will take care of it in the next steps. The beer is still cloudy
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and will remain so even while bottling,it clears in the bottle.
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Withdraw some of the new beer, about a quart will do, and to it add one level
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cup of priming sugar. This added corn sugar will begin a limited fermentation
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in the bottle and produce the natural carbonation. The beer and sugar mixture
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can be heated to insure complete dissolving of the priming sugar. Add the
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priming solution to the main mixture. An easy way to make sure that the
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priming sugar is completely disbursed throughout the beer is to insert the
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racking tube into the beer and blow into it. The bubbles will thoroughly mix
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the beer and sugar.
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Bottle your beer.
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Place the bottled beer in a cool place (80 degrees or below) and let it stand
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for two weeks. After two weeks the beer can be opened and enjoyed. For the
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novice brewer, this is the long awaited grand opening. Enjoy. The first brews
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go fast and are usually enjoyed all around. As one gains experience in brewing
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they learn that two weeks ageing in the bottle is the bare minimum. The longer
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the beer is aged (up to about three months) the better it gets. That holds
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especially true for the dark beer. To check that out, put away a "six pack" of
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you first brew to age for several months. The difference will be startling.
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For more information on Brewing
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or Winemaking contact;
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SOMETHING'S BREWING
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6660 SUNSET STRIP
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SUNRISE FLORIDA, 33313
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305-742-3535
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or see WINEMAKERS SUPPLIES in the yellow pages.
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