The WeekEnd Brewer Home Brew Supply

Roger’s Honey Light Beer   (Yield 5 Gallons) O.G. 1.050 – 1.052  / F.G. 1.012 – 1.010    Hop IBU’s  10-12

Please Read First

1.       Thoroughly clean and sanitize all equipment before beginning. In a refrigerator, pre-chill 3 gallons of chorine free water. Hold for later use. ( Step # 9 )

2.        In 2 cup of the water, add 2 tablespoons of the Dry Malt. Blend Well and bring to a boil for 3-4 minutes. Quickly Cool the two cups of liquid to 75-80 degrees. (place in a freezer) Next, into the cooled 2 cups, sprinkle in the yeast. (mix should NOT BE hotter than 75 –80 degrees) Let the yeast mix stand covered  (a piece of plastic wrap) at room temp, until ready for later use. (this is rehydrating the yeast) ( step # 11 )

3.       Pour 1gallon of chorine free water into a 16-quart or larger pot brew pot.  Heat water to approximately 160 degrees. (before boil starts)  Remove the pot from the stove. This is so the Honey does not stick to the bottom. Boil the Honey for 5 minutes. Remove any foam that may come to the surface.

4.       Pour 1gallon of chorine free water into your brew pot. Add the Rice solid and Dry Malt Extract and Blend well.

5.       Bring the Mix (the Water, and Malt & Honey mix is called Wort) to a slow boil for 5 minutes.

6.       Place the 1/ 2 oz. hops into the hop bag and tie the open end closed. Smells great doesn’t it.

7.       After the Wort has boiled for a total 55, add the other 1/2 oz. hops into the hop bag and tie the open end closed  Let Wort boil for 5 minutes. After 60 minutes, (5+55) remove the hop bag and discard it.

8.       Remove the pot from the heat and cover. Place the pot into a sink or like container. Add 2-3 inches of cold ice water around outside of the pot. Cool the pot to touch. (Aprox. 100 deg.)

9.       Into the clean & sanitized fermenter, add 1 gallon of the pre-chilled water. Strain or pour the cooled Wort into the fermenter. Top up to 5 gallons with the pre-chilled water. (from step #1.)

10.    Take an Original gravity reading (O.G) and log for later use. (Careful… Remember the hydrometer is very fragile Glass.)

11.    Stir the Wort very well to aerate. Swirl the yeast mix (step # 2) to blend and pour into the fermenter. Seal the fermenter with the air lock in place. Fill the air lock 1/3 full with clean water.

12.     Let the fermenter remain in an unlit area. Away from sun and fluorescent light. The fermenter should remain at 72 – 74 degrees during fermentation. Approx. 5 days.

13.    If secondary fermentation is to be done. Transfer the Wort into a secondary as soon as the fermentation starts to slow. (This MUST be done before the fermentation ends).

14.    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. (kitchen counter) From the spigot take a gravity reading, Do NOT open the fermenter. Gravity reading should be 1.010 or lower, Before transferring the beer to the bottling bucket. Let the beer stand for 24 hours to settle if you had to move the beer.

15.    In a sanitized container add 1 cup of warm water and 1 cup of the finished beer, blend in well the priming sugar. Bring this mix to a boil for 3-4 minutes. Cool the sugar mix to the same temperature as the beer. (approx.72°)

16.    You will need to remove the Air Lock, BEFORE you start to transfer the beer to the bottling bucket. SLOWLY- GENTLY add the priming sugar mixture into the beer as you transfer the beer into the bottling bucket, careful not to aerate. (Let the beer run down the sides or fill the bottling bucket from the bottom up. DO NOT SPLASH the beer) Remember: you will need to remove the Air Lock, BEFORE you start to transfer the beer to the bottling bucket. Do not open the fermenter. Cover your bottling bucket as you transfer the beer.

17.    Bottle your beer into clean – sanitized bottles and caps. Always, Sanitize your bottles and caps, just before filling.

18.    Let the beer stand at room temperature (72-74 Deg.) for 8-10 days, out of all light before chilling the beer.

19.    Give the beer 2 more weeks for best flavor. But it is ok to try just one now. Enjoy

5 Gallon Batch

3  # Light Dry Malt extract

1 # Rice Solid

2 # Honey

1/2-oz. Crystal Hops or Hallertau

1/2-oz. Crystal Hops or Hallertau

1 Nottingham Yeast

5 oz. Priming sugar (Remove 2 level tablespoons for a less carbonated Beer)

The WeekEnd Brewer Home Brew Supply - 4205 West Hundred Road, Chester, VA, 23831- 804-976-9760