Note: These brewing instructions are just a basic guide to use with bulk ingredients, all of our Northwest Brewing kits come with detailed instructions tailored for each kit. Follow the instructions contained in the kit! If you are brewing from bulk the following instructions will suit you well for a starting point. Modify this recipe to suit your taste. We have several good books in our library that have more detailed instructions and recipes.
There are many different variables in brewing beer and that's what makes it such an interesting hobby. As you experiment with some of these variables, you will want to keep step by step records of each procedure, noting the exact amount of each ingredient, times and temperatures. If you stay within the general guidelines of the brewing stages, paying close attention to sanitation, all of your beer will be very palatable if not down right delicious! Hence the need to keep records. I strongly recommend the purchase of Charlie Papazian's "The New Complete Joy of Home Brewing", it will serve you well in your quest for a better beer.
The following is a basic guideline in the brewing process using bulk extracts, different hops and yeast's. The combinations are endless.
1. Sanitize all equipment that will come in contact with your cooled and unfermented beer wort.
2. Boil 2 gallons of water in a 20 quart stainless steel brew pot.
3. Remove brew pot from heat and stir in 7 pounds of unhopped malt extract (Dry or liquid).
4. Return brew pot to heat and bring ingredients to a full rolling boil. NOTE: do NOT cover and watch for boil over. Set timer for 60 minutes and stir occasionally with a stainless steel spoon.
5. Add boiling hops at first sign of boil. The amount and type hops will determine the overall bittering of your beer. 6. Additional amounts and types of hops can be added throughout the total 60 minute boil to give your beer different characteristics of flavor and aroma.
7. In your 6 gallon primary fermenter, put 2 gallons of cold water. (this will be addressed later in the process.)
8. Remove the brew pot from heat after 60 minutes, take 1 cup of the wort and set it aside. Cover the brew pot and cool the contents in a sink or bath tub of cold water for 20-30 minutes.
9. When your wort has cooled to 70-80 degrees F, sprinkle 2 packages (approx. 14g total) of dry yeast in the cup of wort you set aside. Do not stir, cover and allow the yeast to rehydroate. NOTE: the temperature of this wort must not be above 100 F. or below 65 F. Higher temperatures will kill the yeast and lower temperatures will not allow it to activate properly.
10. Remove brew pot from cooling water bath and pour contents directly into your 6 gallon primary fermenter.
11. Add additional clean,cold water to top it up to 5 gallons. Don't try to stretch it because you will need the head space when the fermentation begins.
12. When the temperature of your unfermented beer is within the range of 70-80 F., Stir the yeast mixture you had set aside and add it to the beer. This process is called "pitching".
13. Cover primary fermenter with plastic lid, place finger or thumb over the pre-drilled hole and shake vigorously for 30 seconds. Add water to the fill line of the airlock and place it in the pre-drilled hole.
14. Place your beer in a location that will provide a consistent temperature above 65 F. and below 75 F.
15. Fermentation should begin within 24 hours, depending on the type of yeast used.
16. For single stage fermentation, allow this process to run it's course (usually 4-7days depending on the gravity of your beer).
17. When signs of active fermentation have subsided, Boil 2 cups of water, add 3/4 Cup of priming
sugar (Dextrose), or 1 1/4 cups of dry malt extract and allow to completely dissolve.
18. Pour this priming solution into a empty, sanitized, bottling bucket.
19. Using a racking assembly, transfer your beer to the bottling bucket to mix with the priming sugar. atttach the bottle filling tube to the racking assembly tube and quietly (do not splash) siphon your beer into sanitized bottles, allowing 1-1 1/2" of head space. Cap with sanitized crown caps and store at a temperature of approx. 65 F. for 10-14 days.
20. After the conditioning period, cool your beer to 40 F., pop a top and pour slowly into a chilled glass. Enjoy the fruits of your hobby and get your next batch going as soon as possible to avoid "Beer Gappage".