AOH :: G08.TXT|
Homemade beer by The Wiz
SUBMITTED BY: THE WIZARD
Homemade Beer by The Wizz
1 CMalt Extract
1 bottle capper
5 gallon container or bottle
50 beer bottles
2 pounds of corn sugar
1 packet beer yeast
Air Lock and stopper
Materials for brewing beer can be obtained from your local Winemakers
shop. See Winemaking Supplies or Brewing Supplies in the yellow pages.
Place the can of malt extract in hot tap water for about fifteen
minutes. This will loosen the thick syrupy malt inside the can and allow
for easy pouring.
Fill jug with water to be used for the beer making. If the water is
chlorinated, prepare it twenty four hours in advance by letting it stand
with a paper towel, paper napkin or cloth over the opening. This will
allow the chlorine to dissipate without permitting anything to enter the
water. Take a gallon of this water, put it in a pot, and bring it to a
boil. Add the malt extract, and five cups of corn sugar, stirring while
Bring the mixture to a boil. Allow it to boil for minutes. Remove one
gallon of water from the balance of the five gallons and discard it. Add
the boiled mixture (it can now be called wort (pronounced wert)) to the
water. Dissolve a package of yeast in a cup of water at about 65-80
degrees. This is called a yeast starter. Let the yeast starter sit for
about an hour so that it can begin working, then add it to the wort. Put
water in the air lock so that it half fills each of the
compartments. Put the air lock into the rubber stopper and put it in the
fermentor. Put the fermentore in a cool (80 degrees or lower), dark (out of
direct sunlight) place.
Fermentation should begin in about four to eight hours. By the end of
12 hours, the mixture should be in full ferment. When the wort is
fermenting, the water in the air lock will move to one side and it will
be bubbling. As fermentation progresses, the bubblin will slow down and
eventually stop. So long as there is gas being produces by the yeast
there will be bubbles in the airpending on the outside temperature,
primary fermentation should last about two to four days. When the heavy
bubbling has stopped, add the missing gallon of water and replace
the air lock. Let the mixture stay in the fermentor for a total of seven
days, even if fermnentation stopped after two days.
Find a receptical that will hold five gallons. A glass or plastic
water jug will be perfect. A jug can be obtained from the supermarket by
paying the deposit and returning the bottle whenhed. Place the cubetainer
with the beer on a table a few hours before you will be ready to do the
bottling so that if the sediment is disturbed it will be able to settle
to the bottom before proceeding to the next step. With the enclosed
tubing, syphon the beer from the five gallon cubetainer to the bottle or
other reciever. Try to keep as much of the sediment from coming over as
possible, but, do not get too fanatical about it. Some of the sediment
is going to come over, so don't worry.....we will take care of it in the
next steps. The beer is still cloudy and will remain so even while
bottling,it clears in the bottle.
Withdraw some of the new beer, about a quart will do, and to it add
one level cup of priming sugar. This added corn sugar will begin a limited
fermentation in the bottle and produce the natural carbonation. The beer
and sugar mixture can be heated to insure complete dissolving of the
priming sugar. Add the priming solution to the main mixture. An easy way
to ensure that the priming sugar is completely disbursed throughout the
beer is insert the racking tube into the beer and blow into it. The
bubbles will thoroughly mix the beer and sugar.
Bottle your beer.
Place the bottled beer in a cool place (80 degrees or below) and
let it stand for two weeks. After two weeks the beer can be opened ad
enjoyed. For the novice brewer, this is the long awaited grand opening.
The first brews go fast and are usually ll around. As one gains
experience in brewing they learn that two weeks ageing in the bottle is
the bare minimum. The longer the beer is aged (up to about three
months) the better it gets. That holds especially true for the dark beer.
To check that out, put away a "six pack" of you first brew to age for
several months. The difference will be startling.
For more information on Brewing or Winemaking contact;
6660 S STRIP
or see WINEMAKERS SUPPLIES in the yellow pages.
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