m |
Thejadeddog (talk | contribs) |
||
| Line 1: | Line 1: | ||
[[Category:Beer]] | [[Category:Beer]] | ||
[[Category:Beer brewing process]] | [[Category:Beer brewing process]] | ||
| − | This guide is written for would be Extract brewers to see what is involved in a basic extract brewing session | + | This guide is written for would be [[Extract]] brewers to see what is involved in a basic extract brewing session; it is not meant to be a tutorial but just an overview of what is involved in brewing a good beer (for more detailed information see the article on [[extract brewing]]). |
| − | + | In it's simplest form making an [[extract]] beer requires adding hopped extract to hot water, pouring the mixture into a [[fermenter]], topping up with cold water, and adding [[yeast]]. Put an [[airlock]] on, wait 7-10 days, [[bottle]] with a little [[sugar]] in each bottle, cap, wait 2 weeks, and your beer is done and ready to drink. | |
| − | + | Will this give you good beer and the satisfaction of real brewing? Debatable. Lets look at a more satisfying involved method. | |
| − | |||
| − | |||
| − | * [[Beer equipment#Heat Sources|Heat source]] | + | Let's assume that to make a good [[extract]] beer you'll be be looking at either [[steeping]] some [[specialty grains]] and using unhopped extract with [[hop]] additions, or doing a [[partial mash]] with hop additions. |
| + | |||
| + | ==[[extract brewing|Extract with Steeping]]== | ||
| + | ===Equipment Needed=== | ||
| + | The minimum equipment require for making an extract beer with specialty grains is: | ||
| + | |||
| + | * A [[Beer equipment#Heat Sources|Heat source]] such as a stove oven or propane burner | ||
* Stock pot (4 gallon minimum) | * Stock pot (4 gallon minimum) | ||
| − | * 6.5 gallon [[fermenter]] (food grade bucket or glass carboy) | + | * 6.5 gallon [[fermenter]] (food grade [[bucket]] or glass [[carboy]]) |
* [[Airlock]] | * [[Airlock]] | ||
* [[Thermometer]] | * [[Thermometer]] | ||
* Mixing spoon | * Mixing spoon | ||
* [[Siphon]] tube | * [[Siphon]] tube | ||
| − | * [[Bottles]] | + | * [[Bottles]] and bottle caps |
| + | * [[Bottle capper]] | ||
| + | |||
Additional beneficial equipment: | Additional beneficial equipment: | ||
| − | * [[Hydrometer]] | + | * [[Hydrometer]] (highly recommended) |
* 2nd fermenter | * 2nd fermenter | ||
* Spare airlock | * Spare airlock | ||
| Line 29: | Line 35: | ||
==='''Ingredients'''=== | ==='''Ingredients'''=== | ||
| − | The fermentables (sugars to be turned to alcohol) for the brew will come from the malt extract which comes in two forms, dry ([[DME]]) and liquid ([[LME]]). [[:Category:Specialty Malt|Speciality grains]] are steeped mainly for colour and flavour properties and not | + | The fermentables (sugars to be turned to alcohol) for the brew will come from the malt [[extract]] which comes in two forms, dry ([[DME]]) and liquid ([[LME]]). [[:Category:Specialty Malt|Speciality grains]] are steeped mainly for colour and flavour properties and do not add fermentable sugars. [[Hops]] are added to provide bitterness, flavour and aroma. |
==='''Recipe'''=== | ==='''Recipe'''=== | ||
| − | Most home brew extract kits involve adding the malt extract to boiling water, adding hops at specified intervals during the boil (typical boil length is 60 minutes), and pitching [[yeast]]. If you want to get a recipe for a better extract beer, there are multiple books and internet sources available with thousands of recipes. You can then purchase your [[:Category:Beer ingredients|ingredients]] in small amounts from most Home brew stores. Many home brew stores and internet suppliers offer their own ingredient kits as well. | + | Most home brew extract kits involve [[steeping]] the [[specialty grains]], adding the malt extract to boiling water, adding hops at specified intervals during the boil (typical boil length is 60 minutes), and pitching [[yeast]]. If you want to get a recipe for a better extract beer, there are multiple books and internet sources available with thousands of recipes. You can then purchase your [[:Category:Beer ingredients|ingredients]] in small amounts from most Home brew stores. Many home brew stores and internet suppliers offer their own ingredient kits as well. |
===Basics Steps=== | ===Basics Steps=== | ||
| Line 46: | Line 52: | ||
# Pitch yeast | # Pitch yeast | ||
| − | + | See the article on [[extract brewing]] for a more detailed tutorial. | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | + | ===Full Boil=== | |
| + | Most extract brewers choose to boil 1.5 to 3 gallons of water then "top-off" to 5 gallons when the [[wort]] is added to the fermenter. The principle benefits to this method are that it requires a smaller brew kettle and no additional equipment is required for cooling. The main disadvantage is that it limits [[hop utilization]], requiring more [[hops]] to be used during the boil. | ||
| − | + | ==[[Partial mash]]== | |
| − | + | Also called mini mash brewing, [[partial mash]] uses some [[All-grain brewing|all-grain]] techniques, however, most of the fermentable sugars are still provided by the extract. | |
| − | |||
| − | + | Brewers may choose to use the [[partial mash]] technique as a mid-way step on their way to [[all-grain brewing]] or because they are limited in the amount of [[wort]] they can boil due to being stove-top brewers. | |
===Equipment=== | ===Equipment=== | ||
| − | + | [[Partial mash]]ing does require some additional equipment. Since the [[specialty grains]] will now be [[mash]]ed with some [[base malt]], a vessel for conducting the [[mash]] is now required. This can be as simple as using a large nylon grain bag or you can build a [[mash tun]]. | |
| − | |||
===Ingredients=== | ===Ingredients=== | ||
Revision as of 19:04, 3 October 2007
This guide is written for would be Extract brewers to see what is involved in a basic extract brewing session; it is not meant to be a tutorial but just an overview of what is involved in brewing a good beer (for more detailed information see the article on extract brewing).
In it's simplest form making an extract beer requires adding hopped extract to hot water, pouring the mixture into a fermenter, topping up with cold water, and adding yeast. Put an airlock on, wait 7-10 days, bottle with a little sugar in each bottle, cap, wait 2 weeks, and your beer is done and ready to drink.
Will this give you good beer and the satisfaction of real brewing? Debatable. Lets look at a more satisfying involved method.
Let's assume that to make a good extract beer you'll be be looking at either steeping some specialty grains and using unhopped extract with hop additions, or doing a partial mash with hop additions.
Contents
Extract with Steeping
Equipment Needed
The minimum equipment require for making an extract beer with specialty grains is:
- A Heat source such as a stove oven or propane burner
- Stock pot (4 gallon minimum)
- 6.5 gallon fermenter (food grade bucket or glass carboy)
- Airlock
- Thermometer
- Mixing spoon
- Siphon tube
- Bottles and bottle caps
- Bottle capper
Additional beneficial equipment:
- Hydrometer (highly recommended)
- 2nd fermenter
- Spare airlock
- Bottling bucket with spigot
- Auto-siphon
- Bottle filler
- Blow off Tube
Ingredients
The fermentables (sugars to be turned to alcohol) for the brew will come from the malt extract which comes in two forms, dry (DME) and liquid (LME). Speciality grains are steeped mainly for colour and flavour properties and do not add fermentable sugars. Hops are added to provide bitterness, flavour and aroma.
Recipe
Most home brew extract kits involve steeping the specialty grains, adding the malt extract to boiling water, adding hops at specified intervals during the boil (typical boil length is 60 minutes), and pitching yeast. If you want to get a recipe for a better extract beer, there are multiple books and internet sources available with thousands of recipes. You can then purchase your ingredients in small amounts from most Home brew stores. Many home brew stores and internet suppliers offer their own ingredient kits as well.
Basics Steps
- Steep the grain for 15 minutes
- Remove grain
- Bring to boil
- Remove from heat and add malt extract
- Return to boil and add bittering hops
- Add flavour and aroma hops at specified intervals
- Cool wort
- Add to fermenter
- Top up water
- Pitch yeast
See the article on extract brewing for a more detailed tutorial.
Full Boil
Most extract brewers choose to boil 1.5 to 3 gallons of water then "top-off" to 5 gallons when the wort is added to the fermenter. The principle benefits to this method are that it requires a smaller brew kettle and no additional equipment is required for cooling. The main disadvantage is that it limits hop utilization, requiring more hops to be used during the boil.
Partial mash
Also called mini mash brewing, partial mash uses some all-grain techniques, however, most of the fermentable sugars are still provided by the extract.
Brewers may choose to use the partial mash technique as a mid-way step on their way to all-grain brewing or because they are limited in the amount of wort they can boil due to being stove-top brewers.
Equipment
Partial mashing does require some additional equipment. Since the specialty grains will now be mashed with some base malt, a vessel for conducting the mash is now required. This can be as simple as using a large nylon grain bag or you can build a mash tun.
Ingredients
Mini-mashes will have as much 2-row malt as all other grains combined.
Mini-mash and Partial mash are commonly used interchangeably.
Basic steps
Place your crushed grains in the bag and put the bag in your cooler or pot. Do not tie off the top.
Add 1.5 quarts of 168F [75C] water per pound of grain [3 L/kg]
Stir the grain until the temperature is uniform. Add hot/cold water in small quantities to adjust.
Let the grain sit for 60 minutes.
Stir it again and lift the bag out and let it drain.
If you are mashing in your boil kettle, add the extract and proceed as you would for an extract batch.
If you are using a cooler or a pot that is not your boil kettle:
Pour the wort into your boil kettle.
Put the grain bag back in the pot and add about the same quantity of hot water.
Stir the grain and wait 10 minutes.
Stir one last time and remove the bag, letting it drain.
Add the second batch of wort to your boil kettle.
