Homebrew Emporium
Brewing Instructions for 5 Gallons of Beer
The night before brewing, chill 3-4 gallons of bottled
water. The water will be used to expedite cooling of the boiled beer (wort). NOTE: Tap
water may be used, but must be boiled first if you are going to use it for cooling the wort.
1. The most important step in brewing good beer is sanitation.
To start brewing you should sanitize your primary fermenter, lid, airlock, stopper, thermometer, hydrometer,
and anything else which will be used in the brew process. Homebrew Emporium sells and recommends one-step
sanitizer, because it works on contact, and rinsing is not necessary. All items can be sanitized by
submerging them in your primary fermenter which you have filled with water and the recommended 1 tablespoon
one-step sanitizer per one gallon of water.
2. You will need a 16 quart or larger stainless steel or enameled steel
brewpot. (Leave the brew pot uncovered during the boil and be careful not to boil over). We
recommend you start brewing with 1-1½ gallons of bottled water. If you are using grains, they should be removed
at 170°. Bring water to a boil, move the brewpot to a cool burner and add dry malt extract, can of malt, gypsum,
and bittering hops, if used. Return brewpot to heated burner and boil for 45 minutes. Ensure that you stir the wort frequently
to prevent sticking and scorching. At this time (45 minutes from start of the boil), add Irish Moss which assists
in the clarification of light beers. Boil for an additional 15 minutes and if finishing hops are used, you normally add
them during the last few minutes of the boil. Remove the wort from the heated burner. NOTE: Always follow the cooking instructions provided
with the beer kit you have purchased as boiling times vary with different beer styles.
3. Add 1 gallon of chilled water to the sanitized primary fermenter. Slowly pour your boiled wort through
a strainer into the primary fermenter. Next, add cool water to the five gallon level on your primary fermenter. Most ale yeasts recommend
a temperature of 65°-75° F. You should check the recommended temperature of the yeast
and the beer instructions. Once the recommended temperature is reached, you should take the hydrometer reading and write the information down
with your recipe for future reference. Now open the packet of dry yeast and pitch it (sprinkle it over
the surface of your beer). Close the fermenter lid tightly and install the airlock filled halfway with water, in the lid of the primary fermenter.
Fermentation normally begins within 24-48 hours.
4. Let the beer ferment for 4 days inside, at recommended temperature and out of direct sunlight. Now sanitize your
secondary bucket or carboy, stopper, racking tube and siphon tubing. Siphon the beer from the primary
to the secondary fermenter. Try to minimize aeration by placing syphon tubing near the bottom of the
secondary fermenter. When siphoning is completed, seal the carboy/secondary fermenter with an airlock
and let it sit for 3 days.
5. Now for the fun part, sanitize you bottles, caps, primary fermenter, racking tube, bottle filler,
syphon tubing (everything that will come in contact with the beer). Siphon the beer from the secondary fermenter into the primary fermenter/bottling bucket,
and check the hydrometer reading. Dissolve ¾ cup of corn/priming sugar or 1 cup dry malt extract
in warm water and add it to the beer and stir well. Now siphon the beer into the bottles leaving about 1" space from the top to facilitate carbonation.
Cap the bottles and store at room temperature away from direct sunlight for the recommended time.
Aging of beer varies by the type of beer being made. If you are anxious to try the beer, wait for at least a week after bottling. Enjoy your brew!!
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