Taken directly from the Instructions.
Brewers Best Bold Series
Yield: 5 gallons
Starting Gravity: 1.070 - 1.078
Final Gravity: 1.010 - 1.016
Alcohol by Volume: 8.0% - 9.0%
Hop IBUs: 68 - 74
6.6 lbs. Plain Light Malt Extract Stainless Steel or Enamel Pot (at least 12
2 lbs. Plain Light Dry Malt Extract quart capacity)
1 lb. 8 oz. Crushed Crystal Malt 80L 6.5 Gallon Fermenter with grommeted lid
4 oz. Crushed Chocolate Airlock
4 oz. Crushed Black Patent Siphon Package (5 feet of siphon tube, bottle
1 each Spice Pack * filler, racking tube with tip, and bucket clip)
2 each Grain Steeping Bags Hydrometer
1 1/2 oz. Nugget Hops (Bittering) Bottle Brush
1 oz. Willamette Hops (Finishing Flavoring) Last 15 min. Crown Caps
* Add Spice Pack at last 15 minutes of boil Bottling Bucket with Spigot
A. Pour two gallons of clean water into a 4 gallon or larger pot. If included in your recipe, pour crushed grains into the cloth bag and tie the end into a knot to close it. If crushed grains are not included, go to Step C. Place the grainfilled bag into the brewpot water and heat to approximately 160° - 170°and steep 20 minutes. DO NOT BOIL THE GRAINS. Carefully remove the grain bag and allow it to drain into the brewpot without squeezing. Discard the
B. Heat the brewpot water to boiling. Add malt extract syrup and/or dry malt extract. Stir constantly until it returns to
a boil. If your recipe includes Malto Dextrin or Rice Syrup Solids, add at this time. Add bittering hops. Be careful not to let the pot boil over. Boil for 55 minutes, stirring occasionally. Add finishing flavoring hops 15 minutes
prior to end of boil. Add finishing aroma hops 5 minutes prior to end of boil (total boiling time is 60 minutes).
C. Cool the wort rapidly to 70.
D. Pour or siphon brewpot contents into a sanitized 6.5 gallon food grade plastic fermenter, leaving sediment (trub) behind. Add 3 gallons 70° or lukewarm water until the level reaches the 5 gallon mark on the bucket.
E. Sanitize a hydrometer and take the Original Gravity (O.G.) reading. Write down this number for future reference. Sprinkle the contents of the yeast packet on top of the wort and stir well. Secure the lid on the fermenter with the airlock in place (approximately half filled with clean water).
F. Place the fermenter in a warm area to maintain a temperature of 68 - 72. You should notice bubbling in the airlock within 24 hours. Bubbling will slow down significantly and then stop completely after 3 to 7 days. When bubbling has stopped, remove the lid, sanitize a hydrometer and take the Final Gravity (F.G.) reading. Write down this number for future reference. If this reading
matches the F.G. reading specified for your recipe, go to Step G. If the reading is higher than the reading specified in your recipe, place the lid back onto the fermenter and allow fermentation to continue for another few days.
OPTIONAL - a process called secondary (or two-stage) fermentation may be used at this point to improve beer
clarity. Consult your homebrew retailer for advice regarding secondary fermentation.