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- Dissolve Dried Malt Extract (DME) in to 2-1/2 gallons of water (tap, filtered, or bottled...not distilled). This may take as long as 30 minutes to dissolve.
- Place cracked grain in grain bag and add to dissolved DME in brew kettle.
- Turn burner to medium to allow grains to steep for a minimum of 30 minutes. (150 to 155 deg. F is ideal).
- Turn up the heat to achieve boil. Remove grain bag just prior to boil.
- Add bittering hops... set timer for 35 minutes.
- After 35 minutes, add Irish Moss... set timer for 25 minutes.
- After 25 minutes, remove from heat, cover pot and place in ice bath.
- Cool to 70 to 80 deg. F.
- Add to primary fermenter by straining through filter funnel, top up with water to 5 gallons and mix and aerate well by shaking fermenter.
- If using liquid yeast, follow the liquid yeast starter instructions.
- If using dry yeast, sanitize a glass and proof (rehydrate) yeast in 95 Deg. F water, cover with aluminum foil. Wait 10 minutes and stir with sanitized spoon. Wait 5 minutes and pitch into cooled wort.
- You should have active fermentation within 8 to 36 hours.
- Once fermentation is complete, transfer to secondary (if you have one) for 1 to 4 weeks or bottle as usual.
- Add dry hops to secondary 3 to 7 days prior to bottling. (You need a secondary for this procedure. If you do not have a secondary, add these hops 2 minutes before the end of the boil as finishing hops).
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