68 lines
3.0 KiB
Markdown
68 lines
3.0 KiB
Markdown
# Beer Brewing
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## Videos
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- [Homebrewing basics playlist](https://www.youtube.com/playlist?list=PLJGQZwp3xofuwirWhdD2ks1Zf2cji0-rr&disable_polymer=true)
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## Instructions
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### Mash
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- [Go here](https://www.morebeer.com/content/sparge_water_calculator) to calculate total water, mash water, sparge water, strike temperature, and pre-boil wort.
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- Mash water should usually be around 3.38 Gallons at 164 deg.
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- Sparge water should be around 5.16 Gallons at 170-180 deg.
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- Heat ~ 6 gallons of water to mash temp.
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- Use 1.5 galllons to heat up mash tun. Leave in for 10 minutes, then pour out.
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- Line Mash tun with clothing bag liner.
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- Pour in mash water from kettle to mash tun using big cup.
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- Pour in grains, stir.
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- Put on lid, cover in blanket / beach towel.
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- Leave for 1 hour.
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- Meanwhile, fill up kettle again and bring your sparge water up to 170-180 deg.
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- Pour this out into other containers (your kettle is now your brew kettle and should be empty)
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- Start draining mash tun (recirculate until its clear).
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- Drain into kettle until empty.
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- Once it gets low, your sparge water. Recirculate every time. Repeat until all sparge water is used.
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- Save 1 qt of this into a container for a yeast starter.
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- Take sample from kettle, chill in fridge, and measure the specific gravity, should be around 1.040.
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### Boil
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- Measure pre-boil volume.
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- Boil kettle.
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- Boil for 75 minutes total
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- Stir in hops after 60 minutes (15 minutes left to go)
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- Sanitize your immersion chiller if you have one.
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- Add 1 teaspoon irish moss
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- After 75 minutes, use immersion or sink ice bath + stirring to chill below 85 deg. Try not to splash when hot (hot aeration).
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- Now take sample for post-boil gravity / original gravity. Make sure stuff is sanitized. Put in fridge.
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- Measure post-boil volume.
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- Calculate brew-house efficiency.
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- After chilled, stir / whirlpool the beer, to get all the gunk to collect at the center.
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- Raise kettle up, siphon beer to fermenter. Ideally about 5.5 gallons. Splash a lot to aerate.
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- Check post-boil specific gravity from fridge sample. Should be about 1.052.
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### Yeast starter
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- 2 cups of water, 1/2 cup of dried malt extract, into a pot. Or 1 qt of pre-boil wort.
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- Check the gravity of this liqid and dilute to 1.020 - 1.030, usually about 1.75 qt.
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- Boil for 10 mins.
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- Pour into plastic or pyrex container.
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- Cool in ice bath or fridge to 59-68 deg.
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- Aerate / stir / splash a lot.
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- Pour in yeast.
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- Swirl it. Stir occasionally. Leave for 2-3 days before pitching into wort.
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### Ferment
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- Make sure its at room temperature, 60-75 deg, and aerated.
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- Swirl yeast starter, add to fermenter.
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- 12 hours later, it should seem pretty active, foamy, etc.
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- Usually about 2 weeks primary, 2 weeks secondary, 2 weeks bottling.
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- Check final gravity.
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- Go [here](https://www.brewersfriend.com/brewhouse-efficiency/) and calculate your brewhouse efficiency. Or `ABV = (OG-FG)/.00753`
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- [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.
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- Stir in priming sugar.
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- Bottle. |