How To Brew Your First Batch Of Beer Repair Guide

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How to brew your first batch of Beer
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Introduction

0.5 lbs Caramel 800.125 lbs Light Roasted Barley
6 lbs Gold Malt Syrup
1 oz Willamette (60min)
Muntons Dry Ale Yeast (Optimum temp: 57° - 77° F)
It is highly recommended that Corn Sugar is used. (Use 5 oz of sugar per 5 gallons)
5 Gallon Stainless Steel Brew Kettle2 x 6.5 Gallon Food Safe Buckets w/ Spigot AssemblyGasketed LidBubbler airlockSpring Tip Bottle Filler21" Stainless SpoonFood Safe Rubber TubingCleaner/Sanitizer (Ideally a No-Rinse Cleanser)Bottle BrushBottle Capper & Bottle Caps2 x Cases of either 12 oz or 22 oz pry-off style beer bottles (48 Bottles in total)Mesh Brewers Bag

Step 1

              Fill and heat your kettle

Collect 2.5 Gallons of Water in your 3.5 Gallon Kettle and heat the water over a medium flame.

Collect 2.5 Gallons of Water in your 3.5 Gallon Kettle and heat the water over a medium flame.

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Step 2

              Steep your Grains

Pour your crushed grains into your Mesh Brewers Bag, and tie off the open end.
Be careful not to tie your bag too tight. You want there to be some amount of free room in the bag so the grain can move around.
Steep for 20 minutes or until the water reaches 170°F. Remove the bag, allowing for the bag do drain into the kettle, and discard.

Pour your crushed grains into your Mesh Brewers Bag, and tie off the open end.

Be careful not to tie your bag too tight. You want there to be some amount of free room in the bag so the grain can move around.

Steep for 20 minutes or until the water reaches 170°F. Remove the bag, allowing for the bag do drain into the kettle, and discard.

Step 3

              Add your additional starches

Bring the kettle to a boil and add your 6 lbs Gold Malt Syrup. Mix in completely.
This mixture of grain water and Syrup is called “wort”, the brewer’s term for unfermented beer.
Once the wort has returned to a boil, add 1 oz of hops and boil for 60 minutes.

Bring the kettle to a boil and add your 6 lbs Gold Malt Syrup. Mix in completely.

This mixture of grain water and Syrup is called “wort”, the brewer’s term for unfermented beer.

Once the wort has returned to a boil, add 1 oz of hops and boil for 60 minutes.

Step 4

              Cool your Wort

Once the Wort has boiled for 60 minutes, cool it to 100° F as rapidly as possible.
Do this by placing the whole kettle in an ice bath, or by using a wort chiller.

Once the Wort has boiled for 60 minutes, cool it to 100° F as rapidly as possible.

Do this by placing the whole kettle in an ice bath, or by using a wort chiller.

Step 5

              Sanitize your equipment

As the wort cools, you are going to want to start sanitizing your fermenting equipment. This includes your fermenter, the fermenter lid or stopper, fermentation lock, and funnel, along with the yeast pack and a pair of scissors.
Not all brewing sanitizers are created equally. So be sure that you are following the instructions that come with your specific sanitizer and dry accordingly.

As the wort cools, you are going to want to start sanitizing your fermenting equipment. This includes your fermenter, the fermenter lid or stopper, fermentation lock, and funnel, along with the yeast pack and a pair of scissors.

Not all brewing sanitizers are created equally. So be sure that you are following the instructions that come with your specific sanitizer and dry accordingly.

Step 6

              Pour your Wort into your fermentation bucket

Once everything has been properly sanitized and dried, fill your primary fermenter with 2 gallons of cold water, then pour in the cooled wort.
Leave any thick sludge in the bottom of the kettle.
Add more cold water as needed to bring the volume to 5 gallons.

Once everything has been properly sanitized and dried, fill your primary fermenter with 2 gallons of cold water, then pour in the cooled wort.

Leave any thick sludge in the bottom of the kettle.

Add more cold water as needed to bring the volume to 5 gallons.

Step 7

              Aerates the Wort

Once you have filled your bucket to 5 gallons, seal the fermenter and rock back and forth to splash for a few minutes
This aerates the wort, which helps the beer with oxidation and evaporation. Some brewers use an aeration system and diffusion stone.

Once you have filled your bucket to 5 gallons, seal the fermenter and rock back and forth to splash for a few minutes

This aerates the wort, which helps the beer with oxidation and evaporation. Some brewers use an aeration system and diffusion stone.

Step 8

              Pitch your Yeast

Using your sanitized scissors cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.

Using your sanitized scissors cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.

Step 9

              Ferment your Beer

Add 1 tablespoon of sanitized water to the sanitized fermentation lock and insert the lock into the rubber stopper lid, and seal the fermenters lid.
Move the fermenter to a warm, dark, quiet spot until fermentation begins.
Active fermentation begins within approximately 48 hours of Brewing Day. Typically, there will be a cap of foam on the surface of the beer, and you may see bubbles come through the fermentation lock.

Add 1 tablespoon of sanitized water to the sanitized fermentation lock and insert the lock into the rubber stopper lid, and seal the fermenters lid.

Move the fermenter to a warm, dark, quiet spot until fermentation begins.

Active fermentation begins within approximately 48 hours of Brewing Day. Typically, there will be a cap of foam on the surface of the beer, and you may see bubbles come through the fermentation lock.

Step 10

              Wait for 2 Weeks

Active fermentation will normally end after 1–2 weeks after brewing day.
Typically when the active fermentation ends the cap of foam falls back into the new beer, and bubbling in the fermentation lock slows down or stops.

Active fermentation will normally end after 1–2 weeks after brewing day.

Typically when the active fermentation ends the cap of foam falls back into the new beer, and bubbling in the fermentation lock slows down or stops.

Step 11

              Sanitize your bottling equipment

Sanitize your siphoning and bottling equipment. This includes your tubing, bottles, bottle caps, bottle filler, and your bottling bucket.

Sanitize your siphoning and bottling equipment. This includes your tubing, bottles, bottle caps, bottle filler, and your bottling bucket.

Step 12

              Prepare your priming solution

If you are using 5 oz of Corn Sugar as your priming solution then you are going to mix the sugar in with 16 oz of water. Bring the solution to a boil and pour it into the bottling bucket.

If you are using 5 oz of Corn Sugar as your priming solution then you are going to mix the sugar in with 16 oz of water. Bring the solution to a boil and pour it into the bottling bucket.

Step 13

              Bottling your beer

Using your rubber tubing, siphon the beer into the bottling bucket and mix it with the priming solution.
Stir gently to mix, you don’t want to splash your beer.
Once your fermentation bucket is empty, detach the tube from your fermentation bucket and attach it to your bottling bucket.
Attach your bottle filler to your free end and begin filling your bottles, leaving around 1 in of space from the top of your bottle. Once filled you can bottle your beer.

Using your rubber tubing, siphon the beer into the bottling bucket and mix it with the priming solution.

Stir gently to mix, you don’t want to splash your beer.

Once your fermentation bucket is empty, detach the tube from your fermentation bucket and attach it to your bottling bucket.

Attach your bottle filler to your free end and begin filling your bottles, leaving around 1 in of space from the top of your bottle. Once filled you can bottle your beer.

Step 14

              Conditioning your beer

Keep your filled bottles at room temperature for 2 weeks. This will give our beer time to carbonate.
This final process is called Conditioning, and it can drastically affect the final outcome of the entire brewing process.

Keep your filled bottles at room temperature for 2 weeks. This will give our beer time to carbonate.

This final process is called Conditioning, and it can drastically affect the final outcome of the entire brewing process.

Congratulations! You have finished your first batch of beer. Once your beer has been conditioned it is ready to drink, although it is highly recommended to refrigerate your beer for an hour before opening and pouring.

Please drink responsibly

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Block Party Amber Ale Recipe PDF

PDF - 43.60 kb

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