This is week 2 in a 4-part introduction to homebrewing. Beer Making 101 is for anyone interested in making your very own craft beer at home.  

Link to Week 1 : https://transparentbrewingcompany.com/beer-making-101-week-1/

Week 2: Brew

By now, you have gathered all your equipment and it is time to sanitize everything that will come in contact with your beer. Let’s gather our ingredients and get brewing!

CLEAN YOUR GEAR

Make sure the following items have been sanitized before you get started.

  • Brew kettle
  • Stirring spoon
  • Colander
  • Carboy

FIND TIME

First of all, you’ll need to set aside 3-4 hours for brewing. This is how long it will take to mash the grains, boil the wort, cool it, and transfer it to a fermenter. 

STEEP GRAINS

  1. Pour 1.5 gallons of clean water into your brew pot and begin to heat. 
  2. Pour crushed grains into the grain bag and tie a loose knot at the top of the bag
  3. When the water is within an appropriate steeping temperature (150º – 165ºF) place the grain bag into the brew pot
  4. Steep grains for approximately 20 minutes. 
  5. Remove the grain bag and without squeezing, allow liquid to drain back into the brew pot. Your water is now wort.

THE BOIL

  1. Bring your wort to a gentle, rolling boil. 
  2. Add all of the included dried malt extracts to the boiling wort. 
  3. Continuously stir the dried malt extracts into the wort as it returns to a gentle, rolling boil.
  4. Add 3 grams Lemondrop hops
  5. Boil 40 minutes
  6. Add other 3 grams Lemondrop hops
  7. Boil final 20 minutes

COOL WORT & TRANSFER 

  1. Cool the wort down to approximately 70ºF by placing the brew pot in a sink filled with ice water.
  2. Siphon wort into a sanitized 2+ gallon pail (primary fermenter)
  3. Avoid transferring the heavy sediment (trub) from the brew pot to the fermenter. 

PITCH YEAST

  1. Measure out 1 teaspoon of yeast (DO NOT REHYDRATE) and sprinkle the yeast over top of the entire wort surface.
  2. Stir well with a sanitized spoon or paddle. 
  3. Firmly secure the lid onto the fermenter. Fill your airlock halfway with water and gently twist the airlock into the grommeted lid. (or use your optional blow off tube for the first 2-3 days)
  4. Move fermenter to a dark, warm, temperature-stable area (approx. 64º – 72ºF).

Now, pat yourself on the back. You’ve just brewed your first beer! It may not look like much now, but that liquid gold is going to change a lot in the next 24-72 hours and mature over the next 14 days. 

Next week – Week 3 Fermenting (Available May 20)

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