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| Looking for the perfect gift? We have complete brew kits to get anyone started brewing great beer at home.
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| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
6 lbs. Pale Malt Extract
1 lb. Rice Extract Powder -or-
1 lb. Candi Sugar (use both if you are adventurous)
1 lb. Vienna grain
1/2 lb. Belgian Cara Pils grain
1/4 lb. Belgian Cara Vienne grain
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1 oz. Tettnang hops (boil)
1/2 oz. Tettnang hops (late boil)
1/2 oz Tettnang hops (finish)
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German Ale or East Coast Ale yeast
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| INSTRUCTIONS: |
1. Steep grains in a mesh bag while heating 2 gallons of water to near boiling.
2. Remove grains and add malt extract, stirring to ensure it is thoroughly dissolved. Bring mixture to a slow, simmering boil.
3. Add 1 oz. of Tettnang hops and begin timing a 30 minute simmering boil. Remember to stir gently but frequently to avoid scorching and darkening of the beer.
4. In the last 5 to 7 minutes of the 30 minute boil, add 1/2 oz. of Tettnang hops. Continue to stir gently.
5. At the end of the 30 minute simmering boil, add 1/2 oz of Tettnang hops. Immediately cover and remove the kettle from heat. Cool as quickly as possible (preferably using a Wort Chiller coil) to retain flavors and help safeguard the beer from airborne contaminents.
6. When cooled to approximately 70 to 75 degrees F, pour into a sanitized fermenter, add cool water to make 5 gallons total volume, and add yeast.
7. For better clarification, transfer to a secondary fermenter and/or add gelatin solution when fermentation slows. If you are unfamiliar with these practices and interested in clearer cleaner beer, ask us for guidance.
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| NOTES: |
| For All Grain brewing: Substitute 9 to 10 lbs. of 2-row grain for the malt extract. Mash at 155 degrees F for 60 minutes. Sparge slowly, maintaining sparge water temperature to ensure good extraction. Boil 60 minutes, but maintain hop schedule as above unless you would prefer a slightly more bittered beer that will result from the longer boil time and the addition of the boil hop at the beginning of the boil period.
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