The WeekEnd Brewer Home Brew Supply
First Brew Light Pale Ale / For Five Gallons
1. Thoroughly clean and sanitize all equipment before beginning. In a refrigerator pre-chill 2 gallons of chorine free water. Hold for later use.
2. Yeast Starter: In a clean pan bring to a boil for 5 min, 2 cups of chorine free water and 2 tablespoon of the Liquid Malt. Cool the Malt water to 75-80 degrees, sprinkle on top the yeast. (REMEMBER mix should NOT BE hotter than 80 degrees) Cover the yeast mix (with a piece of plastic wrap). Let it set and rehydrate, Until step # 8.
3. Pour 2 quarts of chorine free water into a 16-quart or larger pot. Heat water to approximately 150 to 155 degrees (before water starts to steam). Place the crushed grains into the grain bag provided and tie the open end closed. Let the grains steep in the warm water for 10-15 min. ( the mashed grains)
4. After 15 minutes, gently lift the grain bag above of the water and let in drain. With a clean ladle scoop out the water. Pour it SLOWLY over the grain bag to rinse the grain, and then let the grain bag drain. Discard the drained, bag of grain. Add water into your pot, for 2 gallons volume. Reheat water to a near boil and remove the pot from the heat.
5. Add the light malt extract to the grain water. Blend in slowly to totally dissolve. Return to heat and bring the Malt mix to a slow boil. Into the Hop Bag add the ½ oz. Nugget Bittering hops. Tie the bag half way down to allow room for the finish hops. Let mix (Wort) boil for 55 minutes stirring regularly. After the Wort has boiled for 55 minutes, Remove the Hop Bag, CAREFULLY add the ½ oz Cascade Finishing hops to the bag and tie the open end closed. Return the Hop Bag to the Wort and boil for a remainder of 2 min. Remove the Hop Bag at the end of the boil time and discard.
6. Remove the pot from the heat and cover. Place the pot into a sink or like container. Add 3-4 inches of cold ice water around the outside of the pot. Cool the covered pot to touch. (approx. 100 deg.)
7. Into the clean & sanitized fermenter, add 1 gallon of the pre-chilled water. Strain and pour the cooled Wort into the fermenter. Stir the Wort VERY- VERY well to aerate. Top up to the 5-gallon mark with the remainder of the remaining water. Watch your temperature so it is not warmer than 74 degrees or cooler than 70 degrees.
8. Swirl and Pour the entire rehydrated yeast starter into your fermenter. Seal the fermenter lid, insert the air lock and fill 1/3 full with clean water.
9. Let the fermenter remain in an unlit area. Away from sun and fluorescent light. The fermenter should remain at approximately 72 - 74 degrees during fermentation.
10. As soon as the fermenter air lock stops, move the fermenter to an area where you will be transferring the beer into the bottling bucket. Let the beer stand for 24 hours before opening or taking a gravity reading.
11. Gravity reading should be 1.010 or lower BEFORE transferring the beer to the bottling bucket.
12. In a sanitized container add 1 cup of water and 1 cup of your new beer. Blend in well the priming sugar, boil for 3-4 minutes. Cool the sugar blend, to the New Beer temperature. (72-74 degrees)
13. SLOWLY- GENTLY add the mixture back into the New Beer careful not to aerate (don’t splash), as you transfer the beer into the bottling bucket.
14. Bottle you beer into clean – sanitized bottles and caps.
15. Let the beer stand at room temperature for 5-7 days, out of light before chilling the beer.
Best Aged 3-4 weeks.
6-1/4 Pounds Light Malt Extract
4 oz. crushed 20L Crystal Malt
4 oz. crushed Carapils Malt
1/2 oz. Nugget Bittering Hops
1/2 oz. Cascade Finish Hops
1 Nottingham Ale Yeast
Items also needed
5 Gallons of Chlorine Free Water
1 Hop Bag
1 Grain Bag
5 oz. Priming sugar (dextrose)
55 caps
The WeekEnd Brewer Home Beer Supply- 4205 West Hundred Road- Chester, VA. 23831- 804-796-9760