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| Conclusion - 19 Brewing your own beer is a small hobby that can attract a large audience. Brewing outdoors adds a new dimension and makes it seem almost limitless. Remember to keep a log of all your batches and take lots of notes. You will refer to them from time to time to build on your technique. Mark each batch with consecutive numbers or whatever code you devise. Design some labels and really be creative. Some day you might want to enter a competition to win a prize or get some constructive criticism. Always read as much as you can to advance your brewing skills and techniques. Try to save some full bottles for future sampling. I know it won’t be easy. Imagine trying that amber ale aged nine months or a year. It’s really worth it. Go for it! The best brew is homebrew!! |
| Brewing Summary 20 Gather ingredients Prepare equipment Soak tubing and plastic pieces in bucket of cleaner Set up burner For 5 Gal. batch Boil 6 1/2 Gal. water Shut off gas-stir in extract Bring back to boil and add hops according to recipe Boil one hour Cool as quickly as possible 60-65 F Transfer wort to fermenter and check S.G. Pitch yeast and aerate Cap with airlock and set aside in fermentation area |
| Bottling Summary 21 After fermentation is completed: Sanitize 55-60 12 oz. prepped bottles in the diswasher or rinse manually and set aside Soak tubing and plastic pieces in a bucket of cleaner solution Clean and sanitize primer bucket with transfer valve For a 5 Gal. batch dissolve 5/6 cup ( 1/2 + 1/3 ) corn sugar in 1 1/2 c water - double for 10 Gal. batch - boil 5 min.- cool with cover on - amount can be adjusted in future depending on carbonation preference Pour primer solution in primer bucket, rack beer avoiding sediment Take final S.G. Place bucket on table or countertop, attach tubing with bottle filler to transfer valve then rest tip in clean bottle When ready open transfer valve to fill tubing with beer and begin filling bottles one at a time, set bottle down on deck or floor Put on cap and continue with rest of bottles When all are filled crimp cap with capper, wipe and place in case box, mark bottles and move to fermentation area Allow 2 weeks to carbonate then try one |
| Typical Record Keeping Forms 22 # 1 Golden Ale Date________ Malt 6 lbs. William’s Light Extract Hops 1 oz. Fuggles @ 5 min. Additives __1__ tsp. Gypsum Yeast Wyeast 1056 American Ale 125ml _ Starter date/volume __________________________ Water 6 ½ gal. Source ____________________________ Boil Time ___60__ min. S.G. _______ Notes Bring water to a boil add gypsum, shut off heat, stir in extract, return to boil, after 5 min add hops, Boil 50 min add immersion cooler return to boil, cover (watch for boilover), at 60 min.-remove from heat-Place in water vat-cool to 70 F -Transfer to fermenter-aerate pitch yeast -cap/3 piece airlock- place in fermentation area @ 70F till active then 60-70F After 2 weeks rack to clean carboy and 2 weeks or more bottle. ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Bottling Date ___________ Final S.G. __________ # 2 American Lager Date ________ Malt 6 lbs. Light Extract _ 1 lbs. Light Dried Malt Extract (DME) _ Hops 1 oz. Mount Hood @ 5 min. 1 oz. Mount Hood @ 55 min. Additives 1 tsp. Gypsum Yeast North American Lager Wyeast 2272 125 ml. Starter date/volume __________________________ Water 61/2 gal. Source ____________________________ Boil Time __60__ min. S.G. _______ Notes Bring water to boil add gypsum, shut heat, stir in extracts, return to boil , after 5 min. add 1 oz. Hops, boil 50 min. add 1 oz. Hops and immersion cooler and return to boil, cover , in 5 min. shut heat remove kettle to water bath, cool to 70 F, transfer to fermenter, aerate pitch yeast, cap/3 piece airlock , move to 70 F area, move to 48-56F when activity starts rack after 3 weeks bottle in 2 weeks or more. ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Bottling date _ Final Gravity _ # 3 Amber Ale Date ________ Malt 6 lbs. Amber extract _ 1 lbs. 60 L Crystal Malt _ Hops 1 oz. Northern Brewer @ 5 min. 1 oz. Kent Goldings @ 45 min. Additives 1 tsp. Gypsum Yeast 1968 London ESB 125 ml. _ Starter date/volume __________________________ Water 6 ½ gal. Source ____________________________ Boil Time 60 min. S.G. _______ Notes __Place crystal malt in steeping bag , put bag in kettle water at 150 F steep 15-30 min. – remove and drip- don’t wring out. Add gypsum, bring kettle to a boil shut off heat, stir in Extracts, return to boil, after 5 min. add 1 oz. Hops, after 40 more min.add 1 oz hops, at 45 min. put in immersion cooler return to boil cover, at 60min.shut off heat remove kettle to water bath, cool to 70 F ,transfer To fermenter, aerate pitch yeast, cap/3-piece airlock, set in 70F till active then 62-72F Rack after 2 weeks to a clean carboy and bottle in 2 weeks or more ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Bottling Date ___________ Final S.G. ________ # 4 Capt’s Stout Date ________ Malt 6 lbs. English dark extract _ 1 lbs. Chocolate malt _ 1 _lbs. Weizenmalt DME _ Hops 1___ oz. Cascade @ 5 min. 1 oz Kent Goldings @ 40 min. Additives 1 tsp. Calcium Carbonate Yeast 1084 Irish Ale 125 ml. Starter date/volume __________________________ Water 6 ½ gal. Source ____________________________ Boil Time 60 min. S.G. _______ Notes Similar procedure to # 3 ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Bottling Date ___________ Final S.G. __________ Comments ____________________________________________ _____________________________________________________________________________ 21 21121 # 5 Irish Ale Date ________ 10 Gal. Malt 20 lbs. Mountmellick Light Extract Hops 3 oz. Perle @ 5 min. 1 oz. Perle @ 50 min. Additives 2 tsp. Gypsum Yeast Wyeast 1084 Irish Ale Quart Starter- date _____________________________ Water 12 gal. Source ______________________________ Boil Time 60 min. S.G. ________ Notes In the 15.5 Gal kettle boil 10 Gal water ,shut off heat ,stir in extract , return to boil 5 min. add hops, on a separate burner boil 2 Gal water and slowly add to kettle as volume is reduced by boiling. This will increase the yield. At 50 min. add 1 oz hops ,immersion cooler return to boil ,cover (watch for boilover) ,at 60 min shut off heat ,place kettle in water bath, cool to 70 F , transfer, aerate pitch yeast, set at 70 F till active then 62-72F rack after 2 weeks bottle 2 weeks later. ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ F.G,__________ Bottling date ________________ # ______ _______________________ Date ______ Malt _______ lbs. ___________________________________ _______ lbs. ___________________________________ _______ lbs. ___________________________________ Hops _______ oz. __________________________@______ min. _______ oz. __________________________@______ min. _______ oz. __________________________@______ min. Additives ______ tsp. Gypsum or Calcium Carbonate Yeast __________________________________________ Starter date/volume __________________________ Water _____ gal. Source ____________________________ Boil Time __________ min. S.G. _______ Notes ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Bottling Date ___________ Final S.G. __________ Comments ____________________________________________________ |
Hope you enjoyed reading my book. Just follow the directions and you'll be well on your way to enjoying a great hobby and drinking your own fine home brew!! Don't forget, if you have any questions just e-mail webmaster@beernexus.com Cheers, Captain Mike |
| Need brewing supplies? For the best quality and the best prices e-mail u-brew@gaslightbrewery.com |
| Beginner Brewing Tips and Secrets Revealed! By Michael Orloski |
Copyright 2006 – beernexus publications
| PART 4 |