Making Beer - Part1
Here is the list of ingredients we used for starting the stage 1 fermenting:
3.3 lb Porter malt extract, unhopped (Briess CBW)
3.3 lb Spakling Amber malt extract, unhopped (Briess CBW)
Wyeast Brewer's Choice Liquid Yeast (London #1968)
1 oz. Bag of Mt. Hood Hops
Here is what the ingredients look like:
Make sure all of your equipment is sterilized. You can do this with a bleach solution. We used 6 oz. of bleach for 7.5 gallons of water in our primary fermenter:
Use unscented household bleach, regular strength, not concentrated. Put the lid, mesh bag, and anything else that will touch the wort in the bucket and make sure it is sterilized. Put 2 gallons of water in an enamel-coated canner, or other large pot and turn the burner on high:
You could use a stainless steel pot as well if you wish. Don't use aluminum. While the water is heating, put a large spoon of amber malt in 1/2 pint of boiled water:
Cool the water down with an ice bath, and add yeast to water when the water gets to 70 degrees. Next time we will use the cheaper dry yeast. This time we used liquid yeast, which is more expensive. Normally, with this liquid yeast, you pop the pouch inside the bag and let it sit for a day. We were in a hurry, but ing the warm water and malt worked fine. Boil the wort for 55 minutes:
There are 4 parts to this article:
Making Beer - Part1
Making Beer - Part2
Making Beer - Part3
Making Beer - Part4
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