Home Brewing Beer And Other Juicing Recipes: How to Brew Beer Explained in Simple Steps
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167 pages

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This is a collection of books for those who are interested in learning more about beer-brewing, or adding a few more recipes to his/her brewing repertoire. As a special bonus, this boxed set also includes a book about smoothies that will introduce the reader to a wide array of fruity beverages. With information on beer brewing and smoothies, this book becomes invaluable for adults.



Publié par
Date de parution 22 novembre 2019
Nombre de lectures 1
EAN13 9781633832855
Langue English
Poids de l'ouvrage 1 Mo

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Table of Contents
Beer Brewing Recipes: Beer Brewing For Beginners
1. Introduction
2. The Red Ale
3. The Dry Irish Stout
4. The American Wheat Ale
5. The Old English Mild Ale Blend
6. The Historical California Common
7. The Fresh Pilsner
8. The High-Alcohol Russian Imperial Stout
9. Important Things to Remember When Brewing Beer at Home
Home Brewing - Guide + Journal
Book 1: Juicing Recipes For Vitality & Health (Best Juicing Recipes)
Book 2 : Smoothies Are Like You
Beer Brewing Recipes:
Beer Brewing For Beginners
Valerie Alston

1. Introduction
Are you interested in making beer at home? If you are, then you are one of the many who do not just love to drink beer but also love to experiment in making different brews. When you make your own beer, you will be able to create it just the way you want it. Do you love the taste of high alcohol-type beers or do you prefer smooth and light beer? Regardless of your taste in the most popular alcoholic beverage in the world, you will absolutely enjoy making your own brew.
Here are some of the most popular beer brewing recipes you can do at home. These recipes are based from the most appreciated and tastiest beers in the world. You may have tasted some of these brews and wondered how these were created; these recipes will show you how and possibly what’s great about these recipes is that you can do all these at home.
2. The Red Ale
Red ale is one of the most popular beer brews that you may have tasted. You can order red ale in most small pubs but what you don’t know is that this sweet and rich beer may be easily created at home. The red ale has been compared to the American pale ale and if you look at how this tasty brew has come to be, you will notice that the recipes are almost the same except for the striking red color. The secret to the red ale’s beautiful color is its ingredient: black malt. But when you brew this beer at home, you will need to take extra care not to overdo it since your brew may turn dark brown instead.
The ideal combination for red ale is Cara Red malt, 60 L of Crystal and don’t forget just a pinch of black roasted barley. Hops may be added but these are usually for high alcohol red ale varieties. The ideal yeast to use is an American Ale strain with a liter of starter; choose between White Labs WLP001 or Wyeast 1056. The wonderful citrusy aroma comes from using an ounce of Amarillo hops however if you prefer a sweeter brew then reduce the amount of hops to ½. Cool 3 gallons of water, combine the CaraRed, roasted black barley malt and the Crystal 60 L in a mesh or a hop bag. Use a large 5 gallon pot to immerse the hop bag in the 3 gallon water. The hop bag must never touch the bottom of the container. Heat and then remove the bag when the temperature is 170˚. Bring the mixture to a boil and then add about 6 pounds of malt extract. Be careful in stirring so it will dissolve completely. Place the hops in a hop bag and then after 45 minutes of brisk boiling, submerge the hop bag. Allow this to boil for another 60 minutes then remove from heat. Allow the mixture to cool at a temperature below 180˚F (everything that touches the mixture from this point in time should be sterilized). Cool the mixture in an ice bath; when the temperature of the mixture has reached 85˚F transfer it in a fermentation bucket. Use a hydrometer to take gravity readings of your mixture (this reading should be around 1.050). You need to find this out so you can calculate the alcohol content after the mixture has fermented. Next, yeast is added when the mixture has cooled below 70˚. Agitate to activate the yeast. Cover the container with sanitized stopper or if you have an airlock system. Leave this to ferment in a dark place; make sure that you keep temperatures consistent (65 to 68˚ F). It will take about 3 weeks for fermentation to complete and after week 3, transfer to another container to condition the blend with an ounce of hops. Store the mixture in a cool and dry place. After 2 weeks, you may place these in bottles of our choice as long as the bottles are sterilised beforehand.
3. The Dry Irish Stout
Dark beers like dry Irish Stout leave a light and delectable finish on the tongue which will balance grilled steaks, fish and rich sweet deserts. Now you don’t need to go to your local pub to taste Dry Stout anymore, you can brew this at home as well. It will take you less than a week to brew your own Dry Stout but you will certainly say that it is worth the wait. The ingredients that you need are about 1 ½ pounds of flaked barley, 5 pounds of Maris Otter pale malt, about a pound of black roasted barley, a pack of dry English ale yeast (either use White Labs WLP007 or WLP1098) and 1 ¼ of Kent Goldings hops. You must use a large 7.5 gallon kettle, a large hops bag or mesh bag and your basic set up for brewing beer at home.
Crush pale malt, flaked and roasted barley. Clean all the materials to be used. Place the mesh bag on the inside of the large kettle, fill this with about 2 ½ gallons of water and heat this to about 161˚F. Remove from heat when it has reached this ideal temperature. Place the grains together in the mesh bag; avoid clumping the grains together by stirring the grains. Monitor the temperature and maintain 150˚F. Cover and then stir occasionally. Heat another 3 gallons of water to 185˚F and then place this amount in the mixture and check temperature. It must be about 170˚F. Remove the mesh bag from the mixture but allow the remaining mixture to drain from the bag; completely remove the bag from the container after 15 minutes. Add water to this mixture to yield 6 gallons. Boil the mixture and at the first time bubbles appear, add the hops in a hop bag; allow this mixture to boil for about an hour and then remove from heat. Place the container in an ice bath to quickly reduce its temperature to below 70˚F. Afterwards, transfer the mixture in a suitable container to ferment (all equipment that is used from this step onwards will need to be sanitized first). Take your hydrometer and take a reading. Again you need this number to determine your brew’s alcohol content after it has finished fermenting. The initial gravity reading should be 1.040. Add yeast and agitate the mixture. Cover this with a stopper or an air lock system and keep in a cool and dry place with a temperature of 65 to 68˚F. It will take up to two to three weeks for your home brew Dry Irish Stout to complete.
4. The American Wheat Ale
Light beers like the American Wheat Ale is a crisp, tasty and citrusy making it one of the best beers to drink for summer. Brewing this ale takes patience and a keen sense of detail. You also need the following ingredients: 4 pounds of crushed malted wheat, 3 pounds of crushed Two-Row malt, 0.6 pounds of crushed Munch malt, an ounce of Magnum hops, ½ ounce of Sorachi Ace hops and a liter of American Ale yeast (you may choose either While Labs WLP051 or Wyeast 1272 will do). You will also need standard beer brewing equipment like a large 7.5 gallon container, a large mesh bag, hops bag, cooking or brewing thermometer, hydrometer and basic fermentation set-up.
Place the mesh bag over the 7.5 gallon kettle and line the kettle interior. Fill this with 2.5 gallons of water and boil until the temperature is 165˚F. Place all the crushed grains inside the mesh bag; stir the grains to prevent these from forming large clumps. The temperature of the mixture should be consistent at 154˚F. Cover and then stir every 20 minutes. Heat 3 gallons of tap water to 185˚F. Uncover the mixture and then pour the 3-gallon water into the mix to increase the temperature to 170˚F. Remove the mesh bag out of the water but allow the mixture to drain from the bag for about 10 minutes and then remove the mesh bag. Add more hot water to yield 6 gallons and then bring the mixture to a brisk boil. When the first bubbles appear, add an ounce of Magnum hops in a hops bag. After boiling the mixture for 45 minutes, add ½ ounce Sorachi Ace hops in a bag. Finally, after the mixture has boiled for almost 55 minutes, add another ½ ounce of Sorachi Ace hops in a bag. Remove from heat after boiling for an hour (any brewing equipment that you will use from this step and beyond should be sanitized). Reduce the temperature quickly by placing the container in an ice bath. When the temperature has reached 70˚F or below, place this in a sanitized bucket or basic fermenting equipment. Use your hydrometer to get an initial gravity reading which will be useful in determining the alcohol content of your American Wheat Ale after it has finished fermenting. The reading should be at 1.043. Add yeast and then agitate the mixture; cover the container with a stopper and an air lock system. Place this in a cool, dark and dry place preferably with a temperature of 65 to 68˚F. You may place this brew in clean bottles after 1 to 2 weeks of wait.
5. The Old English Mild Ale Blend
You will fall in love with the mahogany color and mild taste of the English Mild. The secret of the great malt flavour is the use of crystal malts compared to lower-alcoholic beers. You will need the usual basic equipment to brew the English Mild. You will need the following ingredients: 4.75 pounds of crushed Maris Otter malt, 0.6 pounds of crushed Crystal 40L malt, 0.3 pounds of crushed Crystal 120L malt and 0.15 pounds of chocolate malt. 0.5 ounces of Northern Brewer hops, a pack of liquid English Ale yeast and 6.5 gallons of tap water.
Place the mesh bag at the bottom of the large 7.5 gallon kettle to line the container. Place about 2.5 gallons of tap water and bring this to a boil at 164˚F. Remove from heat and add the crushed grains inside the mesh bag. Stir to prevent chunks of grains. Check the temperature, it should be around 154˚F. Cover the container but stir every 20 minutes to prevent the grains from clumping. Heat 3 gallons of water in a separate container, the temperature should be 185˚F. After about an hour, pour the hot water into the mixture. Stir completely and check the temperature, it should be at about 170˚F. Remove the mesh bag from the mixture but allow the remaining mixture in the bag to drain for about 4 to 10 minutes. Add more water into the mixture until it is about 6 gallons. Boil the mixture, when the first bubbles appear add 0.5 ounces of hops; place these in a hops bag. Allow the mixture to boil for about an hour and then remove from heat. When the mixture has cooled at a temperature of 180˚F limit exposing this to open air; every utensil or equipment to be used should be sterilized before touching the mixture. Place this in an ice bath until the temperature reaches 70˚F below and transfer to a carboy or special bucket for fermentation. Check for the gravity reading using your hydrometer; it should be around 1.032. Add the yeast into the cooled mixture and quickly agitate the mixture. Cover this with the use of a stopper or an air lock system and store this in a dark and cool place preferably with a temperature of 65 to 68˚C. This brew may be bottled in just a matter of a week or two of fermentation.
6. The Historical California Common
California Common beer is one of the sweetest with the right balance of wood hop and caramel flavour and the best part of brewing this beer at home is that it is very easy provided you have the right materials and equipment. It takes more than a month however to brew this tasty beer but to most home brewers, it is definitely worth the wait. You will need: 5 pounds of crushed American 2-row malt, 1.25 pounds crushed Munich malt, 1 pound crushed Crystal 40L malt, 2 ounces of crushed chocolate malt and a pound of dry malt extract. For hops, you need two 0.75 and 0.5 ounces of Northern Brewer hops and a liter of Starter of White Labs yeast.
Place the mesh bag inside the 7.5 gallon kettle, fill this with 2.5 gallons of tap water and boil this to 162˚F. Remove this from heat and dissolve the grains inside the mesh bag. Stir this to prevent grains from clumping up. Check the temperature constantly and make sure that it is at 152˚F. Place a cover over the mixture but take time to stir this every 20 minutes. Boil 3 gallons of water at 190˚F in a separate container. Pour this water to the mixture; keep stirring to even the temperature of 170˚F. Remove the mesh bag out of the mixture but allow the remaining mixture to drain from the bag as you raise it. Place a pound of dry malt extract in the mixture and add water to make 6.5 gallons of mixture. Boil this mixture and after 30 minutes, place 0.75 ounces of Northern Brewer hops inside a hops bag. After another 30 minutes, add 0.5 ounces of hops in a bag once more. After 50 minutes, add 0.75 ounces of hops in a hops bag. Remove the mixture from heat after a total of 60 minutes. When this mixture cools below 180˚F do not expose it to open air and avoid using equipment that is not sanitized. You may cool this faster by placing the mixture in an ice bath. At 60˚F, transfer in a fermentation container or carboy. With your hydrometer, check a sample for gravity. This should read about 1.047. Use a stopper or an air lock system to cover the container securely. Add about 1 liter of SL starter of California Lager yeast and to the mixture and agitate this for about 5 minutes. The batch will ferment for about 10 days at 60˚F and condition for about 3 weeks at a temperature of 50˚F. Place the mixture in bottles after conditioning it.
7. The Fresh Pilsner
A summertime beer which may be brewed at home by an average homebrewer. You will enjoy making this blend since it is crisp and flavorful beer. However, you definitely need a temperature-controlled refrigeration system that is intended for brewing beer to capture the delicious lager-style flavor. A large 7.5 gallon kettle is a must along with a large mesh bag, a thermometer for cooking and a hydrometer. Your ingredients include 7 pounds of crushed pilsner malt, 1.5 pounds extracts of extra light and dry malt and 8 gallons of water split (this is 4 gallons of tap water together with 4 gallons of distilled water). For the hops: two 1.5 ounces and two 1 ounces of Saaz hops and two 11.5 g packages of yeast dry lager-type.
Line the large kettle with the mesh bag and heat 2.5 gallons of tap water till it reaches 157˚F. Remove from heat and place Pilsner malt in the mesh bag. Stir this to prevent formation of clumps. Check the mixture temperature; you should be able to get 148˚F. Cover the container but stir occasionally. Prepare 3 gallons of water and heat till 190˚F. Wait till 60 minutes and pour the pre heated water in the mixture; this should reach a temperature of 170˚F. Remove the mesh bag from the mixture and drain for 10 minutes, Add more water to the mixture to yield 6 gallons and boil the mixture. As soon as it boils, add 1.5 ounces of hops placed in a hops bag. Boil for about 70 minutes and then add another ounce of hops. Boil up to 85 minutes and then add 1.5 ounces of hops. Boil up to 90 minutes then remove from heat, add the remaining ounce of hops placed in a hops bag. When the mixture has cooled down to 180˚F cover this to prevent being exposed to contaminants. All utensils and equipment should be sanitary. Cool this by placing in a chiller or ice bath till the temperature reaches 70˚F or below. Place in a fermentor or fermenting bucket. This must be placed in a temperature-controlled refrigeration system with a temperature setting of 48˚F. With a hydrometer, measure gravity of the mixture. It should read 1.054. Wait till this cools up to 50˚F and add the two packages of yeast. Allow this to ferment for about 3 weeks at a temperature of 48˚F. After three weeks place this in another fermentation bucket at room temperature. To achieve the lager flavor, this must be placed in a temperature controlled- refrigerator with a setting of 35˚F for about 4 to 6 weeks. After the lager process, you may place these in bottles.
8. The High-Alcohol Russian Imperial Stout
Brewing a Russian Imperial stout takes a lot of experience. Most online brewing recipes classify brewing this kind of beer for advanced brewers since it has complicated ingredients and you need to expertly measure ingredients to get the distinct Russian Imperial stout flavour. First of all, you need an 8 gallon kettle for homebrewing along with all the other equipment to brew beer at home. Ingredients for a high-spirited alcohol like a Russian Imperial stout includes 17 pounds of 2-row pale malt, a pound of chocolate malt, a pound of roasted barley, a pound of oats, 0.5 pound of black patent malt and 0.5 pounds of Crystal 120 malt. For hops, 2 ounces of Galena hops, two 1 ounces of Northern Brewer hops. You will also need 2 to 3 liters of Dry English ale yeast.
Using a large container for cooking, line the mesh bag inside and fill with 5.75 gallons of water. Heat water up to 167˚F. Place the grains inside a mesh bag and stir to prevent clumping together. Cover the mixture but make sure that you stir occasionally every 20 minutes. Keep it covered to prevent exposure to contaminated air and to maintain mixture temperature. Heat 4.25 gallons of water; keep heating until the temperature reaches 185˚F. After an hour has passed, add the newly heated water into the mixture to yield about 7 gallons. It is time to ad 2 ounces of Magnum hops. Bring the mixture to a boil. After an hour, add an ounce of Northern Brewer. After a total of 80 minutes have passed add another ounce of Northern Brewer hops. Wait until the 90-minute mark and remove from heat; you may use a chiller or an ice bath to reduce the temperature of the mixture to 60˚F. Use a hydrometer to take a gravity reading, record this number since this is needed to determine the alcohol content of your brew after the fermentation process is over. It takes around 3 weeks to ferment a Russian Imperial Stout; place your brew in a cool and dry place with an ideal temperature of 60 to 65˚F. Transfer this mixture to another fermentation bucket for another 3 to 5 weeks for further fermentation. You may keep this bottled or placed in a keg to maintain its flavor.
9. Important Things to Remember When Brewing Beer at Home
Fresh ingredients matter
Be sure to choose the freshest ingredients. Crush grains when you are about to use them and if you use dry yeast, you may want to consider liquid to improve the quality of your brew. Most ingredients used in brewing beer at home do not last long in room temperature and most have a limited shelf life so buy only ingredients that you intend to use at once.
A clean and sterile environment
The period when beer has just started to cool down to the time that you are fermenting a batch is a very crucial time. Make sure that all equipment, utensils and measuring devices that you use are sterile. A clean environment or place where you can brew your beer is also necessary. For a small time homebrewer who only make batches in his own kitchen, you may want to consider finding a designated area to cook as well as store your brew to prevent contamination of your beer.
Invest in high quality materials
From a large kettle, cooking thermometers and hydrators, you should invest in the best materials since you will surely enjoy making beer at home. Have a complete list of items you need before you brew. Research on the best manufacturers and suppliers where you can get the best ingredients and equipment. The best place to shop for the ideal equipment is online.
Shopping for ingredients
Choose a supplier that will get you the freshest grains and hops. There are several online suppliers but this time it is best to find someone locally. It you must store ingredients at home, store hops in a deep freeze, place liquid yeast in a temperature controlled environment while grains must be kept whole until the time you need to use them. Place grains in an air tight container and away from light. It’s a good idea to develop a good working relationship with your local supplier since you may also get tips and strategies on how to make the best brew at home.
Controlling temperature
Almost all recipes for brewing beer involve a crucial monitoring of the mixture’s temperature since beer flavor depends on the proper preparation and cooking of ingredients. If you plan to make beer brewing as a hobby, why not invest in fermentation or temperature-regulated refrigerators so you can accurately brew difficult recipes like lager-style beer.
Choose the best fermenters
There are so many types of bucket or containers for fermenting beer but how do you know which one is best. Experts recommend using glass fermenting buckets or carboys over plastic ones since these do not oxidize or provide an oxygen barrier. You can easily clean glass ones and have the best seals to completely protect your brew. You may also want to try stainless steel carboys instead of ordinary plastic buckets since these are non-porous and are very easy to sterilize.
All about boiling wort
If you have also noticed in the recipes mentioned above, the duration of the boiling time of the wort or mixture is very critical. It sterilizes the brew, it removes undesirable compounds and bitter oils and so many more. Therefore, follow instructions on how to boil and maintain the temperature of the wort at all times to be able to create the perfect brew.
Practice makes perfect
There is no doubt that you will be able to make great tasting batches over time. No one is perfect after all and it will probably take you several batches before you can brew the best tasting home brew. So do not be overwhelmed by difficult brewing steps but instead do your homework and study different terms, the best ingredients and most of all, try different beer types to find the best ones you can brew at home.
Home Brewing
70 Top Secrets & Tricks To
Beer Brewing Right The First Time:
A Guide To Home Brew Any Beer You Want
With Recipe Journal
By: Jason Scotts
Before you start making your first beer, you have to at least know what you are trying to do (apart from getting drunk, of course). Since this is your first time to make beer, home brewing is actually an art that has developed over time. At the same time, different brew masters would have different techniques and tips, but feel free to use what is in this book before you experiment on your own.
The process of brewing beer can be broken down into 5 steps, namely:
1. Release the malt sugars by soaking malted barley into hot water.
2. Boil the malt sugar solution with hops for seasoning.
3. Cool that solution and add yeast to start fermentation.
4. During fermentation, the yeast ferments the sugar. The process releases ethyl alcohol and carbon dioxide.
5. Bottle the beer with a little added sugar to get a little carbonation.
Sounds simple, right? Well, it is. However, there are a lot of things that come in between these steps. Don’t worry, though; you will learn them as you go by.
Before you shop, here are some terms that you need to keep in mind.
Beer - any kind of beverage made by fermenting malted barley and seasoning with hops
Ale - a kind of beer brewed from a yeast that is top fermenting through a warm and relatively short fermentation.
Attenuation - conversion of sugar to alcohol and CO2.
Fermentation - there are two parts to this process, which would be referred to as primary and secondary. Overall, these processes would convert malt sugar into beer.
Primary Fermentation - it is where carbon dioxide and Krausen evolves, and where most of the attenuation happens.
Secondary Fermentation - the time where the beer settles and is conditioned before bottling.
Conditioning - a process during secondary fermentation during which the flavors of the final beer are refined. The process continues while the beer is in the bottle.
Hops - these are available in pellets, plugs, or whole. Hop vines may be grown in areas with cool climate, and brewers like you make use of their cone-like flowers.
Wort - solution made out of malt and sugar, which you boil before you ferment.
Priming - the addition of adding fermentable sugar before bottling to give carbonation to the beer.
Krausen - (kroy-zen) the foamy head that forms on top of the beer during fermentation. It is also known as a pro method of priming.
Trub - sediments one can find at the bottom of the fermenter. It is made out of dead yeast and hot or cold break material.
Cold break - these proteins break out of the solution when the wort is cooled quickly and before the yeast is pitched.
Hot break - proteins that clump together and break from the solution while the wort boils
Gravity - just like what you know about density, it is described as the concentration of the malt sugar in the wort.
Specific gravity of water = 1.000 at 59 °F
Gravity of beer wort before fermentation= 1.035 to 1.055
Lager - type of beer brewed from a bottom-fermenting yeast. You can make it by giving a longer and cooler fermentation.
Pitching - addition of yeast to the fermenter.
Racking - the process of siphoning the beer away from the trub, which you would want to do very carefully.
Alpha Acid Units (AAU) - the homebrewing measurement of hops, which has this formula: AAU = weight (in ounces) x percent of Alpha Acids
International Bittering Units (IBU) - easily the more accurate method to measure hops. The formula is: IBU = AAU x wort volume x wort gravity x factors for percent utilization
Zymurgy - the science of brewing and fermentation.
Now that we have all the terms you would most probably encounter when doing home brewing, it’s time to hit the stores. You would know more about these terms, and what they actually mean, when you are already in the process.
This chapter would be your crash course to home brewing, which would make you get acquainted to the entire process of home brewing. Note that you may not know what you are doing exactly during this chapter, but the rest of the book would guide you. In the later parts of the book, you would find out what you have done right, and what you could have done wrong during your practice. Feel free to jump to the next chapters if you want to get explanations right away.
Tip 1: These are the minimum home brew equipment that you need to purchase:
1. Large canning pot, or a brew pot.
2. Glass jar
3. Measuring cup
4. Airlock (You can get it from any homebrew shop.)
5. Fermenter, which can be a food grade plastic bucket, or a glass carboy.
Tip 2: You would want to purchase a glass fermenter, or a stainless one if the glass type isn’t available. They are much easier to clean and sterilize, and they provide protection from oxygen leaks, compared to plastic ones that would suffer from oxygen leaks when stored for long periods. Also, plastic containers are difficult to seal, and it would be difficult for you to tell if fermentation has completed.
There is no single rule about how large jars, pots, and buckets should be, but if your space would allow it, consider making long-term purchases. Ideally, you should buy jars that could accommodate 12 ounces or more, and get pots and buckets that would accommodate 5 gallons or more, since most recipes that you would get anywhere would require you to do so. However, buying bigger carboys and glassware would save you a lot of money in the long run.
6. Sanitizer, which would be chlorine bleach or anything that would do the same.
7. A large stirring spoon. It should not be wood.
8. A table spoon
9. Thermometer. It’s optional but you might want to get it to control temperature.
10. Bottling bucket or a 6-gallon plastic pail with a spigot and a filling tube. It’s optional to get it, but it is highly advisable to buy one to make it easier for you to fill bottles and lessen sediments.
Tip 3: Ingredients may differ, depending on the type of beer that you are going to make. If you have purchased a homebrew kit, you can use that. If you don’t have any ingredients yet, go to the nearest homebrew shop and purchase the following.
This list makes a variation of John Palmer’s famous Cincinnati Pale Ale, which makes 5 gallons. Take note that this beer is the American version of the English pale ale, and it is known for being slightly bitterer and less fruity than a lot of European beers. Most brewers advise this to be the first batch to make, but you can adjust the ingredients depending on what’s available in your neighborhood home brew store.
3-4 lbs. Pale Unhopped Malt Extract syrup - brew shops normally call this UME. This would be the ingredient that would give your beer much of its color, so you may want to ask the store you are buying from to give you a UME appropriate for pale beer. However, it’s okay if you purchase a darker UME.
2-3 lbs. Sparkling Amber dried malt extract
12 AAU Simcoe bittering hops, or any other hop variety.
2.5 ounces of Cascade finishing hops (You can actually use any variety you want.)
Tip: You may want to buy pellet hops. They are easier to find in the stores, and they are convenient to use for first-time brewing.
2 packs of dried ale yeast
Tip 4: You may see that the hops in the store are being measured in AAUs or HBUs which are standard bittering units of measurements for home brews. If you have 4 oz of an 8% alpha acid hop, that would equal to 32 AAUs. Alpha acid is that thing that makes your beer taste bitter, and if you need to figure out how much hop you are going to need for the recipe, simply divide the recipe’s AAU by the AA percentage on your hops (In this example, that is just 32 divided by 8, which gives you 4.). You can also take note of usual AAs for most hops available.
1. Gather the ingredients. Bring out your brewing kit or the ingredients listed above.
2. Boil a certain amount of water for sterilizing needs.
Tip 4: You are going to need to have at least one gallon of water (sterilized) for a lot of minor tasks. Boil the water, and let it cool afterwards. Cover the container and keep in room temperature.
3. See to it that you have sanitized (not just cleaned) your equipment. Here’s a very important rule when it comes to brewing beer - the cleanliness of your equipment would be a factor in the quality of your beer, so make sure that you keep everything clean. You can use mild, unscented detergent to clean everything, and make sure that you rinse it well.
Tip 5: You can create a sanitizing solution by mixing water and chlorine bleach. The ideal concentration would be 1 tablespoon of bleach for every gallon of water. After you have soaked all other tools in this mix, you can rinse them using the water you boiled previously. However, you can also use cheap vodka to sanitize your tools if you do not have time to prepare a solution and rinse afterwards.
Making Wort
This would be the exciting part. The wort is the term that most brewers call the sweet-tasting, amber-looking fluid that one extracts from the malted barley. The yeast would later ferment this into beer. Here’s how to make it:
1. Bring the brew water to a boil.
Bring 2 gallons of water to a boil into the brew pot. Place the boiled water into the fermenter and leave it there to cool. Next, bring 3 gallons of water to a boil in the brew pot. Take note that you will be boiling all of the extract that you have in the 3 gallons and then add this concentrated wort to the 2 gallons of water sitting in your fermenter.
Tip 6: If your beer kit or recipe requires you to add some specialty grain, you would need to crush (or mash), and then steep the grains before you add the extract.
2. Rehydrate the dried yeast.

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