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Here is all the information you need for a one gallon extract and grain brewing. Includes the equipment list, the needed ingredients, and the procedures.
 
 
 
 
EQUIPMENT
 
  • 2 gallon Plastic Pail (primary fermenter)
  • 1 gallon jug (secondary fermenter)
  • fermentation lock w/stopper
  • hydrometer w/instructions
  • Beer bottles & caps
  • Syphon Set-Up
  • Sanitizer
 
INGREDIENTS
 
  • Malt Extract [either liquid malt extract (LME) or dried malt extract (DME)]
  • Bag of crushed grain
  • 1 pkg. top fermenting yeast
  • 1 pkg. Bru-Vigor(optional yeast food if using tap water)
  • Sugar for bottling
  • You will need to provide a kettle (8+ quarts), water, & a spoon.

PROCEDURE
 
  1. SANITIZE YOUR EQUIPMENT!  This will save you the heartache of dumping out a contaminated batch of beer. If using Easy Clean CleanserSanitizer, add 2 TBS. Easy Clean per gallon of warm water to the primary fermenter.  For Iodophor, use 1 capful, then fill with cold water. 

  2. If using liquid malt extract (syrup), immerse in a hot water bath in your sink to soften up the contents.
  3. Toss the muslin bag of crushed grain into an enameled or stainless steel kettle and, add enough water to cover your grain bag. Heat until temperature reaches about 150° - 160°F. Turn off heat.  Steep for 25 minutes, then remove and rinse bag with hot water (Do NOT squeeze the bag!).  Keep rinsing until you’ve collected about a gallon. Bring this “grain tea” to a boil
  4. Turn off the heat, and add the malt extract to the kettle. Stir thoroughly.  Undissolved malt has a nice habit of sinking to the bottom & burning.
  5. Bring the mixture (now known as “wort”)  back to a boil. Add bittering hops.  The mixture will foam up at first, so be careful and reduce the heat when it rises up. This will save you major stovetop cleaning.
  6. Maintain a rolling boil for 40 minutes.
  7. Add the flavoring hops now and boil an additional 15 minutes.
  8. Turn off the heat and add the aroma hops.  Cool the wort immediately by placing the kettle in your sink with 6 - 8 inches of cold water. Let sit about 20 - 30 minutes, if necessary change out the cooling bath after 10 to 15 minutes.   A tray or two of ice in this second bath can help speed things up.
  9. While the wort is cooling, prepare the dried yeast (if using) by sprinkling into 1/4 cup of body temperature water (94°-100°). Cover with Saran Wrap or aluminum foil. Yeast should absorb water and foam up.  This is also an excellent time to sanitize your primary fermenter (the pail).
  10. Pour the cooled wort into the primary fermenter and, if necessary, add cold water to bring the volume up to just over a gallon. Stir well and take a hydrometer reading. The initial specific gravity (S.G.).  To correct for temperature, add .001 for every 7° above 60°F.  Write this down.
  11. When the wort is cooler than 80° F (65 - 75° is better!), add the yeast solution.  If using tap water, sprinkle ¼ tsp. Bru-Vigor onto the wort. Snap on the airtight lid securely.  Fill the airlock half full of water and fit into the black rubber grommet on the lid.
  12. Allow to ferment 3 - 4 days. Do not remove the lid during this period. Room temperature should be 60° - 80° (ideal is 65° - 70°). During initial fermentation a dense, rocky head will form, leaving a “scuz” line about an inch above the beer when it subsides.  After the 3 - 4 days, if the rocky head has subsided, the beer is ready to be racked (syphoned) into the secondary fermenter. Check the S.G. with your hydrometer.  It should read less one third of the original specific gravity.  (If you are dry hopping this recipe, crush up  dry hop pellets & add to the bottom of the secondary fermenter immediately prior to syphoning the beer over.)  Now syphon the beer over from the primary to the secondary fermenter.  After syphoning, insert the fermentation lock into the stopper and attach to jug.  Allow to ferment and settle until the action has (virtually) ceased and the beer has clarified (usually 1 to 2 weeks).  Check the S.G. once again:  It should read less than one fourth of the original specific gravity. (write this down as well). If it is more than five specific gravity points higher than the quarter mark, call us BEFORE you bottle!
  13. Pour 2 - 2½ level tablespoons sugar into a small saucepan with a cup of water, and bring to a boil.  An alternative is to place the sugar & water into a pyrex cup and microwave until it reaches a boil.  Meanwhile, sanitize your bottles, caps, syphon set-up & primary fermenter.
  14. Syphon the beer into the pail while slowly mixing in the sugar syrup. Stir well without excessive splashing.
  15. Syphon the beer into your beer bottles, leaving 1 1½ inches of headspace in each bottle.  Use a bottle filler to facilitate the process.  Now cap the bottles.
  16. Allow to age upright at room temperature for at least 15 days. Peak flavor is reached after 4 - 8 weeks, if you can wait that long.
  17. Chill (upright) and serve. Pour carefully so as not to disturb the small amount of sediment at the bottom of the bottles.
 
ENJOY!   RELAX!   DON’T WORRY!   HAVE A HOMEBREW!
WORRYING IS BAD FOR YOUR BEER!

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