Steeping Grains

Heat the Water:

Heat 1 gallon + 5oz of water to 150°F (65.6°C) in your Brew Kettle.

Remove “Steeping Grains” from plastic bag, Place Muslin bag of Steeping Grains into the Kettle, cover and rest for 20 minutes.

Once the water reaches 152°F (65.6°C), turn off heat source,

After 20 minutes, Remove Steeping Grains, drain into kettle until is stops dripping and discard.

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The Boil

Add the bag labeled “Fermentables” to the Kettle, stir until clump free as possible(a metal whisk works great!)

Bring the mixture (called “wort”) to a boil. Carefully watching for a large amount of growing foam. You can reduce the heat source once you reach to 205°F . If the foam starts to rapidly get close to the edge of the kettle, quickly remove kettle from heat source. Reduce heat source power and return kettle. We are looking for a steady low rolling boil.

Remove Plastic Bag and Add the “Bittering” hops bag and start a 30 Minute Timer. Watch for another boil over here.

At the 15 Minute mark add the “Whirlfloc”. This is a kettle fining ingredient that will help beer clarity.

At the 0 Minute mark. Add the "0 Minute" Hops (If included in Recipe Kit)

 Turn off the heat source. Add lid to kettle and remove from heat source.

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Cool the Wort

Plug your sink.

Place the kettle in the sink, add Cold fresh water to the Sink (not the kettle)

Add enough water to the sink so that the kettle does not float but matches or is close to the wort level in the kettle.

With a clean/sanitized Thermometer check the temperature of your wort until it reaches 175°F 

Remove Plastic Bag and Add the “Steeping” Hops muslin bag (If included in Recipe Kit), Steep 15 minutes.

Drain Sink and add another fresh cold round of water to the sink and continue to chill kettle.

Aim for a temperature of the wort in the kettle to 65°F (21°C). Once achieved, remove the kettle from sink and set aside in a safe place while the lid is still on.

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Sanitize The Fermenter 

Remember to sanitize all equipment thoroughly to prevent contamination. 

In your 2 Gallon Bucket Fermenter add 1 Gallon of water and ⅕ oz or 1.25 tsp of Star San Sanitizer concentrate.

 Add the lid tightly, cover the hole on the lid with a finger and moderately swirl the solution inside to mix. Rock, Roll or Shake for 1 minute to achieve complete coverage on the inside. Do this over the sink in case some of it leaks out. 

After 1 minute, empty solution into large bowl or new clean bucket and set aside. A new clean spray bottle can also be filled and handy to have for future sanitizer needs. There may be foam left in the bucket. Shake out as much as you can but don’t worry about it. It will not harm anything.

Place “Airlock” in the bowl of sanitizer, filling and submerging it. We will come back to this later.

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Fill, Aerate, and Pitch Yeast

Sanitize your hand or tongs and remove the hop bags from the wort in the boil kettle and discard.

Pour all the cooled 65ºF wort into the sanitized fermenter bucket. Then back into the kettle. Repeat this 4 times. This should be enough to aerate the wort for this size batch. Aerate(Oxygen) is needed for yeast health. Cover bucket with lid but do not fasten it.

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Dip the Red yeast packet labeled “SafAle US-05” in the Star San sanitizer solution, shake off the excess Star San. 

Dip your clean scissors in the Star San and shake off the excess Star San.

Cut open the yeast packet, Open the lid to your fermenter bucket.

Sprinkle up to Half the contents over the surface of the wort. Replace the Lid and secure it in place.

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Give yourself a pat on the back. You just made beer! (once you add yeast to a wort it is now officially beer) 

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Fermentation

Retrieve the “Airlock” from the Star San,, shake excess solution off. Keeping enough liquid in the chamber for the Fill line. Push the stem of the airlock into the grommet hole of the fermenter bucket lid.

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Place bucket fermenter in a dark closet or safe stable temperature place away from light.

Let it ferment for 10 Days at a consistent temperature (65-68°F or 20°C).

Pick a day to bottle your first batch. 3 Days before this you need to Dry Hop the beer.

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Dry Hop

Retrieve the vacuum packed bag labeled “Dry Hop” from the fridge.

Carefully crack the lid on the fermenter leaving it loose on top.

With clean and preferably sanitized scissors. Cut open plastic bag , careful not to cut the muslin cloth bag. Place muslin bag of hops into the ferment and re attach the lid.

Wait 3 days before bottling.