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HOPPED MALT BREWING INSTRUCTIONS
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For Brewing All- Malt Beers Using Hopped Malt Extracts

1. Start a Brewing Log to record recipes and procedures. Next, mark 1 gallon
increments on the outside of all fermenters with an indelible marker.

2. Sanitize all surfaces and equipment that will come in contact with your cooled beer.
1 TBS. of unscented bleach per gallon of water maximum, soak 15 minutes and rinse well.

3. Boil 2 gallons of water in a large kettle and add can of Hopped Malt Extract plus 2 or
more lbs. of bulk, unhopped Malt Extract (liquid syrup or dry).
(NOTE: Remove kettle from heat when adding malt to prevent scorching.)
stir occasionally until a full rolling boil is resumed. Be cautious of a boil over!!
continue boil for 15 minutes, stirring occasionally. This solution is called the "Wort" (pronounced "wert")

4. Cool wort by immersing covered kettle in a sink or bath tub of cold water for 30 minutes, changing
warmed water frequently and/or by adding close to 33 F. water in step 6.

5. Dissolve 2 packages of beer yeast in 1/2 cup of warm water (80-90 F.) and cover for 15
minutes or less.

6. Fill Fermenter with 1 gallon of cold water and pour in cooled wort. Top up with more
cold water to 5 gallon mark and stir until mixed, stabilize temperature close to 70 F.

7. Measure for specific gravity in sample jar by floating the hydrometer in enough cooled
mixture to take a reading. Your Starting specific gravity (S.G.) should be 1.035 to 1.065, according to the amount of malt/sugar used.

8. Add (pitch) Yeast, then seal fermenter with the appropriate closure for your vessel
along with airlock. Next fill airlock to line with water and replace airlock's dust cover.

9. Single Stage System: Ferment at 65 F. (+/- 5 F.), for 7-10 days.
* Two Stage Systems: Ferment for 5 days in Primary fermenter, then siphon into 5 gallon glass carboy and allow beer to clarify
for 5 or more additional days.

10. Clean with TSP* Sanitize with bleach solution, 54/12 oz. or 29/22 oz. beer bottles (avoid screw tops). Rinse thoroughly.
Solutions may be combined to save time. *1 TBS/gallon of water.

11. Bottle, start by dissolving 3/4 Cup of bottling sugar (dextrose) in 2 Cups of boiling water
and add to empty bottling bucket. Calmly siphon fermented beer into bucket to mix. Save
1 Cup of unmixed beer for hydrometer sample. Ending (S.G.) reading should be between 1.012-1.020.

12. Fill Bottles almost to the top with primed beer using bottle filler attached to siphon hose.
Avoid splashing. Seal bottles with capper and sanitized crown caps. Tip: The whole process will
go a lot smoother if you practice siphoning and bottling with water before hand.

13. Age Beer 2 weeks at 65 F., then store at 59 F. or below. Always protect your beer
from light and heat. You may taste beer in 9 to 10 days following carbonation development.

14. Time to clean up your gear and start another batch. You don't want to run dry!

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