Brew Sculpture/System like the Brutus 10
Conical Fermentor, temp controlled
Grain Mill
3 Keggles
Fridgerator/keg set up
Monday, May 18, 2009
Thursday, May 14, 2009
Homebrew Heaven's Belgian Ale
Belgian Ale
Brewing Instructions
_____ Fill your brew pot with 6 gallons of filtered water.
_____ Crack the specialty grains in a Ziploc bag, with a rolling pin if it hasn’t already been done and...
_____ Place the specialty grains in a mesh bag and suspend it in the water. Ensure the “grain bag” doesn’t drop to the bottom of the brew pot or stay in contact with any one spot in the brew pot. Ensure the contents of the grain bag mixes with the water. Swish and squeeze the bag. Think beer tea.
_____ Heat the water in the brew pot to 170˚F. When the temperature reaches 170˚F, remove the grain bag and continue to heat the water until it reaches a “rolling boil”.
_____ When the water reaches a “rolling boil”, reduce heat and slowly stir in the dry malt extract (DME). Turn down the heat while stirring in the DME.
BE EXTRA SPECIAL CAREFUL AS IT CAN EASILY BOIL OVER!
_____ Add the Belgian Candi Sugar at the start of the boil.
_____ Bring the wort back to a “rolling boil”. When the wort reaches a “rolling boil”, start your timer. You’ll keep the wort boiling for an hour. The “rolling boil” shouldn’t be too vigorous.
_____ At 45 minutes, add the flavoring hops and clarifier tablet and place your wort chiller in the boiling Wort to sterilize it.
_____ At 58 minutes, add the finishing hops.
_____ At 60 minutes, turn off the burner and chill the wort to 80˚F.
KEEP THE LID ON THE POT!
_____ Pour the wort through a strainer into the primary fermentor ensuring you splash it around to oxygenate it. Give the wort a few spins with the large spoon.
_____ Take a starting gravity reading and log it.
_____ Sprinkle your yeast on top of the wort and seal the primary fermentor, ensuring the air lock is inserted tightly. NOTE: Primary fermentation should be done at about normal room temperature (65˚ to 75˚F) for a few weeks. Wait for the bubbles in the air lock to get to about 1 bubble a minute.
_____ Take another “specific gravity” reading and log it. Then transfer the beer to your secondary fermentor, ensuring the air lock is inserted tightly. NOTE: Secondary Fermentation will likely take about 3 months. Wait for the bubbles in the air lock to get to about 1 bubble per three minutes. You can also take “specific gravity” readings for 3 or more days. When the readings do not change for 3 days you can go to the next step.
_____ Transfer your BEER to a sterile container (primary fermentor).
_____ Boil a little beer and mix in the bag of corn sugar.
_____ Mix your corn sugar and beer mix with the beer in your sterile container.
_____ Bottle and cap your beer. Store it in the case, in the same place you left it in secondary fermentation. The temperature should be normal room temperature (65˚F to 75˚F). Let it condition for about 2 months. It will be drinkable in about 2 weeks.
Brewing Instructions
_____ Fill your brew pot with 6 gallons of filtered water.
_____ Crack the specialty grains in a Ziploc bag, with a rolling pin if it hasn’t already been done and...
_____ Place the specialty grains in a mesh bag and suspend it in the water. Ensure the “grain bag” doesn’t drop to the bottom of the brew pot or stay in contact with any one spot in the brew pot. Ensure the contents of the grain bag mixes with the water. Swish and squeeze the bag. Think beer tea.
_____ Heat the water in the brew pot to 170˚F. When the temperature reaches 170˚F, remove the grain bag and continue to heat the water until it reaches a “rolling boil”.
_____ When the water reaches a “rolling boil”, reduce heat and slowly stir in the dry malt extract (DME). Turn down the heat while stirring in the DME.
BE EXTRA SPECIAL CAREFUL AS IT CAN EASILY BOIL OVER!
_____ Add the Belgian Candi Sugar at the start of the boil.
_____ Bring the wort back to a “rolling boil”. When the wort reaches a “rolling boil”, start your timer. You’ll keep the wort boiling for an hour. The “rolling boil” shouldn’t be too vigorous.
_____ At 45 minutes, add the flavoring hops and clarifier tablet and place your wort chiller in the boiling Wort to sterilize it.
_____ At 58 minutes, add the finishing hops.
_____ At 60 minutes, turn off the burner and chill the wort to 80˚F.
KEEP THE LID ON THE POT!
_____ Pour the wort through a strainer into the primary fermentor ensuring you splash it around to oxygenate it. Give the wort a few spins with the large spoon.
_____ Take a starting gravity reading and log it.
_____ Sprinkle your yeast on top of the wort and seal the primary fermentor, ensuring the air lock is inserted tightly. NOTE: Primary fermentation should be done at about normal room temperature (65˚ to 75˚F) for a few weeks. Wait for the bubbles in the air lock to get to about 1 bubble a minute.
_____ Take another “specific gravity” reading and log it. Then transfer the beer to your secondary fermentor, ensuring the air lock is inserted tightly. NOTE: Secondary Fermentation will likely take about 3 months. Wait for the bubbles in the air lock to get to about 1 bubble per three minutes. You can also take “specific gravity” readings for 3 or more days. When the readings do not change for 3 days you can go to the next step.
_____ Transfer your BEER to a sterile container (primary fermentor).
_____ Boil a little beer and mix in the bag of corn sugar.
_____ Mix your corn sugar and beer mix with the beer in your sterile container.
_____ Bottle and cap your beer. Store it in the case, in the same place you left it in secondary fermentation. The temperature should be normal room temperature (65˚F to 75˚F). Let it condition for about 2 months. It will be drinkable in about 2 weeks.
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