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