Beer Brewing 101

By Chad Smith

Beer Brewing 101Home

BASIC HOME BREW EQ

The Kettle

2 Gallon Kettle and lid A stainless steel spoon

• A good 2 gallon stainless steel kettle will be used to boil the water.

• This spoon will be used to stir the water and wort.

Fermenter

• For this document we will be showing how to ferment in a single stage 1 gallon glass carboy.

Sanitizer - A must have

• Sanitizing the equipment is very important when brewing beer.

Racking Cane and Hose

• This is how to move the liquid from one container to the next.

Bottle Capper and Caps

• This is how we will seal the bottles to carbonate and bottle condition.

Carbonation Capsules

• This adds the carbonation to the bottled beer.

BASIC 1 GALLON HOW-TO

Sanitize

• Mix the sanitizer with water according to the instructions.

• Place all equipment to be used in the sanitizer.

• Normally the sanitizer will work quickly.• This step is important so that unwanted

elements are not added to your beer.

Fill and heat the Kettle

• Next you will want to fill the kettle with 1.25 gallons of water.

• Heat up the water to about 170 degrees Fahrenheit.

Adding ingredients• Remove from heat and add extracted

malts/grains/hops• Depending on the recipe you may have

to add additional hops during the boil• Let the grains steep for about 10-15

minutes.• Bring the wort to a boil and boil for 45

minutes.

Cool it down

• Cool the wort. We will be adding yeast so the wort needs to be cooled to 80 degrees.

• At this temperature the yeast will be able to use up the fermentable sugars in the wort.

Fermentation

• Add the cooled wort to the class carboy with the racking cane.

• Then add the packet of yeast to the carboy.• Aerate the carboy without the cap on for

about two minutes. Slow swirling or rocking the carboy. This will add oxygen to the wort allowing for fermentation to begin.

Lock it up

• Add the airlock and cap.• Let the beer ferment for about two weeks. • Store it a dark cool place, around 65-75

degrees.

Bottling

• Bottle the beer in 12 ounce dark long neck bottles with the racking cane.

• Add the carbonation caps• Cap the bottle with the bottle capper.

Conclusion

• Let the beer bottle condition for an additional 2 weeks, chill and enjoy.