Beer!

Hardware:
1 large pot that will hold at least 3 gallons water
Probe thermometer
Colander
Metal mesh strainer
Cheesecloth
2 (7-gallon) fermenters,
1 with a spigot and
1 with an air lock
6 feet of plastic tubing that will fit the spigot
Bottling tube
2 cases plus a couple of bottles of 20-ounce
Grolsh style bottles
Bottle brush
Long metal spoon
Unscented household bleach
1) It is very important to sterilize all equipment that
will come into contact with the beer.
2) Also the hops, yeast, and Irish moss need to be kept
refrigerated until use.
3) Begin by sterilizing your equipment that you will use
to boil the mash; the pot, metal spoon, probe of the
probe thermometer, colander and strainer, including
the fermenter. To sterilize everything put 2 ounces
of non-scented household bleach and 3 to 4 gallons of
water into the fermenter. Place other smaller items
in the solution to soak. The items that are too large
to fit into the fermenter can be sterilized by pouring
the solution in the fermenter into and over these
items and then thoroughly rinsing all equipment,
including the fermenter.
4 gallons plus 1 pint spring water
1/2 pound crystal grain, milled
4) After sterilization is complete you can begin brewing beer by adding 2
gallons of spring water as well as the 1/2 pound milled grain to your
pot and turn the burner on to medium high.
5) Place the probe thermometer into the pot and set the temperature to
155 degrees; once the liquid reaches 155 degrees set a timer for 30
minutes.
7 pounds light liquid malt extract 6) In the meantime soak the container of liquid
malt extract in warm
water; it will aid in removing it from the container.
7) After the grain has cooked for 30 minutes, add 1 gallon of water and
the liquid malt extract and bring to a boil stirring so that the extract
does not burn on the bottom until dissolved.
8) The liquid will foam up to the top; when it does this, turn the heat off
and let it settle then turn the heat back on and bring to a boil. Let it
foam again and turn the heat off, let it settle and turn the heat back
on and add the hops.
1-ounce Cascade hops
1 3/4 ounces Kent Goldings hops
9) Add 1-ounce of the Cascade hops and 3/4-ounce of Kent goldings hops
and boil for 10 minutes.
1/2 teaspoon Irish moss 10) Next add 1/2 teaspoon Irish moss and boil for 5
minutes.
11) Now add the last hops, 1-ounce Kent Goldings, cover, turn off the
heat and let sit for 5 minutes.
1 (7-pound) bag of ice 12) Meanwhile put the last gallon and 1 pint of water as
well as the bag of
ice into the fermenter and fit the top with the colander and mesh
strainer.
13) Strain the mash into the fermenter and allow to cool to 80 degrees
before pitching the yeast.
1 vial British Ale yeast 14) Once the mash is cooled to 80 degrees it is now safe
to add the yeast,
shake the vial until the liquid is well mixed and then add to the
fermenter.
15) Cover with the lid and put airlock in place. Put into cool dark place to
ferment for 7 to 10 days.
16) Attach the siphon on the spigot and transfer beer from one fermenter
to the second one.
3/4 cup Priming sugar, boiled
with 1 pint water for 5
minutes
17) Add the sugar/water mixture.
18) Bottle using the wand.
19) Cap and place into a cool dark place for another 10 to 14 days.
20) Open and enjoy.
Difficulty: Easy Prep Time: 1 hour Inactive Prep Time: 7 to 20 days Cook Time: 1
hours 25 minutes Yield: 5 gallons