Beer Making 101
First Batch Beer Recipe for Beginners
- 1 can 3.3 lb) unhopped light malt extract
- 2 lbs Light DME (dried malt extract)
- 2 ounces Cascade hop pellets
- 1 package Ale yeast
- 5 ounces dextrose (corn sugar)
MAKES 50 12-ounce bottles
Important! Remember ALL equipment, bottles and anything coming into contact with your brew MUST be carefully washed, sanitized and well rinsed prior to use.
Immerse the can of extract in hot water for 15 minutes to soften the syrup inside. Bring one gallon of water to a large pot. Stir, while pouring in the malt extract. Continue stirring, while slowly adding the DME and until all ingredients are fully dissolved. Foam will rise as mixture reaches the boiling point. Remove from heat until foam subsides. Once a steady boil is reached, add the hop pellets, sitrring them in.
Continue boiling for 30 minutes.
While boiling, add 4 gallons of cold water to the fermenting bucket (or pail). Add the malt mixture (now called “wort”). Sprinkle the yeast on top. Let stand 10 minutes, then gently stir the yeast in.
Place the lid on the fermenting bucket. Place fermenting bucket at least 3 feet above the floor to accommodate later 'racking' or siphoning.
Over the next 24 hours, the wort should begin to ferment. Bubbling should continue for 2 – 3 days at which point settling should occur. (see note #1 at bottom).
Once settling has started, transfer “rack” your wort into a 23 litre glass carboy. Top with bung and airlock (ensure airlock is filled to line with water). Leave wort mixture in carboy for 7 – 10 days. Fermentation should now be complete, and your beer should be clear, with sediment at the bottom of the carboy.
You are now ready to bottle.
Siphon wort back into fermentation bucket, leaving the sediment behind. Heat 1 cup of water to simmer. Add dextrose, bring to a boil and stir to dissolve. Stir dextrose mixture into beer. (this addition will carbonate your beer, while in the bottle).
Make sure ALL bottling equipment is cleaned, sanitized and rinsed well.
Store bottled beer in a cool room for a week to condition. Final clearing and carbonation should take place during this time. Age your beer for 3 – 4 weeks before consuming.
Always remember to drink responsibly. Enjoy!