Beer Brewing

Videos

Go here 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 galllons 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, cover in blanket / beach towel.
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.

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.

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.