This was a rare weekend where we were home and had no commitments. So we took the opportunity to brew some more beer yesterday. (The timing was perfect as we had kicked the keg containing the smoked porter on Thursday.)
Yesterday was also Learn to Homebrew Day, so we have documented the process for you.
These are the first few steps to brew an all-grain beer, a 6-8 hour process resulting in 5 gallons of beer. The beer he is making is called Paula’s Ale. 🙂
1. Measure out all of the ingredients, mill the grain and activate the yeast.
2. Formulate how much water is needed; heat it up in stockpot to the strike temperature.
3. Add water to grain and stir.
4. Let rest until sacrification is complete. This step is called “the mash.”
5. Heat up sparge water to approximately 170˚ F then begin sparging.
6. Perform first gravity check after mash. Begin boil in stock pot.
7. Skim proteins. Add rice solids, hops and whorlflock.
8. Chill until 70˚ F.
9. Check final gravity. Move to sterile primary fermenter and pitch yeast.
10. Place in dark, cool room for one week or until yeast is done fermenting.
Gravity = Amount of sugars that are suspended in the liquid
Pitch = Toss in
Sacrification = Enzymatic process of converting complex starches to simple sugars
Sparging = Rinsing the grains
Strike = Target