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+# Beer Brewing
+
+## Instructions
+
+### Mash
+
+- [Go here](https://www.morebeer.com/content/sparge_water_calculator) to calculate total water, mash water, sparge water, strike temperature, and pre-boil wort.
+  - Mash water should usually be around 3.38 Gallons at 164 deg
+  - Sparge water should be around 5.16 Gallons at 170-180 deg.
+- Heat ~ 6 gallons of water to mash temp. 
+- Use 1.5 to heat up mash tun. Leave in for 10 minutes, then pour out. 
+- Line Mash tun with clothing bag liner.
+- Pour in mash water from kettle to mash tun using big cup. 
+- Pour in grains, stir. 
+- Put on lid. 
+- Leave for 1 hour.
+- Meanwhile, fill up kettle again and bring your sparge water up to 170-180 deg.
+- Pour this out into other containers (your kettle is now your brew kettle and should be empty)
+- Start draining mash tun (recirculate until its clear). 
+- Drain into kettle until empty.
+- Once it gets low, your sparge water. Recirculate every time. Repeat until all sparge water is used. 
+- Save 1 qt of this into a container for a yeast starter. 
+- Take sample from kettle, chill in fridge, and measure the specific gravity, should be around 1.040.
+
+### Boil
+
+- Measure pre-boil volume.
+- Boil kettle. 
+- Boil for 75 minutes total
+- Stir in hops after 60 minutes (15 minutes left to go)
+- Sanitize your immersion chiller if you have one.
+- Add 1 teaspoon irish moss
+- After 75 minutes, use immersion or sink ice bath + stirring to chill below 85 deg. Try not to splash when hot (hot aeration).
+- Now take sample for post-boil gravity / original gravity. Make sure stuff is sanitized. Put in fridge.
+- Measure post-boil volume.
+- Calculate brew-house efficiency.
+- After chilled, stir / whirlpool the beer, to get all the gunk to collect at the center. 
+- Raise kettle up, siphon beer to fermenter. Ideally about 5.5 gallons. Splash a lot to aerate.
+- Check post-boil specific gravity from fridge sample. Should be about 1.052. 
+
+### Yeast starter
+
+- 2 cups of water, 1/2 cup of dried malt extract, into a pot. Or 1 qt of pre-boil wort. 
+- Check the gravity of this liqid and dilute to 1.020 - 1.030, usually about 1.75 qt. 
+- Boil for 10 mins. 
+- Pour into plastic or pyrex container. 
+- Cool in ice bath or fridge to 59-68 deg. 
+- Aerate / stir / splash a lot. 
+- Pour in yeast. 
+- Swirl it. Stir occasionally. Leave for 2-3 days before pitching into wort. 
+
+
+
+### Ferment
+
+- Make sure its at room temperature, 60-75 deg, and aerated.
+- Swirl yeast starter, add to fermenter.
+- 12 hours later, it should seem pretty active, foamy, etc. 
+- Usually about 2 weeks primary, 2 weeks secondary, 2 weeks bottling. 
+- Check final gravity.
+- Go [here](https://www.brewersfriend.com/brewhouse-efficiency/) and calculate your brewhouse efficiency. Or `ABV = (OG-FG)/.00753`
+- [Here's](https://www.thekitchn.com/how-to-check-and-control-alcohol-levels-the-kitchns-beer-school-2015-217260) what you can do for adjusting numbers. 
+- Stir in priming sugar. 
+- Bottle.
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