Equipment you will need and all the ingredients to make your beer are included, along with the full, easy to understand instructions.
Making your own home brewed beer is easy and inexpensive. It’s the most popular drink in the world, as much for ease in making as for it’s good taste and the joy of sharing with your friends.
All the equipment for brewing,measuring temperature, and sugar content follows with instructions you need to turn out fine tasting home brewed beer on your very first try.
Bottles of 12 or 16 ounces are commonly used. You can save your old bottles or buy new ones. You must have new caps. Don’t use non-returnable bottles. They are too fragile. Some hardware stores, beer making supply houses, and several mail order houses sell caps and capping machines.
Use a large 7 to 10 gallon food grade polyethylene pail with a tight fitting top. You will need two pails. Make sure they are very clean!
It mounts on the lid and allows carbon dioxide to escape from the fermenting beer, while keeping the air outside.
This item measures the sugar concentration. Available at stores selling wine making and beer making supplies.
Any immersible thermometer that is accurate to the 50f to 230f range will do.
All equipment should be washed and sterilized by soaking in a solution of 2 cups chlorine bleach and 5 gallons of very hot water for 10 minutes. Rinse everything well in more hot water before using.
The ingredients for making beer are:
Brewer’s yeast, sugar, water,malt, and hops. Good water is important but almost any tap water will do, providing it’s not heavily chlorinated, and does not have a mineral taste. Sweet tasting malt and bitter tasting hops give beer it’s special flavor.
Both are available in premeasured packages in stores selling beer making supplies. It’s a good idea for beginners to start with these packages.
Basic Steps for Light Beer:
1. Boil 2 1/2 gallons of water for five minutes and pour into pail. Add 3 pounds hop flavored malt extract, 3 pounds sugar, and 2 1/2 gallons of cold water. To test sugar content, pour some beer into a glass cylinder, let it cool to 70f, and insert saccharometer. Twirl meter to release any bubbles that are clinging to it, and let it float. For beer that will have a 6 percent alcohol, reading should be 12 percent.
2. Dissolve 1 tsp. tartaric acid in a small quantity of brew and add it to pail. When mixture has cooled to about 70f, sprinkle a package of brewer’s yeast nutrient over the brew, let stand three hours, then stir well into mixture. Warning: temp over 80f will harm yeast and slow fermentation.
3. Cover pail with tight fitting lid that includes a fermentation lock on the top to allow carbon dioxide to escape. After about five days, when fermentation slows and sugar is about five percent, siphon brew into clean polyethylene pail or 5 gallon glass bottle. Siphon from the top of liquid, being careful not to disturb sediment at bottom of fermenting beer. Replace cover on pail.
4. Check sugar concentration daily. When it falls below 1 percent, fermentation is complete, and liquid should be siphoned into the bottles quickly. Fermentation time depends on proportions of ingredients as well as holding temperature but usually it’s from three to six weeks. Most recipes give the approximate time. Siphon carefully from the top of pail. Do not disturb sediment.
5. Many recipes call for addition of small amounts of sugar, about 1 tsp. per quart to each bottle to ensure enough fermentation to carbonate beer. To avoid adding too much sugar to any one bottle, (it could cause the bottle to explode,) dissolve the total amount in a small quantity of malt, then divide malt equally among the bottles. Cap bottles and store at least three weeks before drinking.