INSTRUCTIONS

1. If using liquid yeast, follow instructions on yeast container to prepare yeast before brewing. It is best to read the instructions a few hours before beginning.
2. In your largest kettle (preferably 4 or more gallon), heat 2 ½ gallons of water to160 degrees F.
   If you have specialty grains, place in a muslin bag, tie shut and steep in hot water for twenty minutes. Pull bag out, squeeze as much liquid out as possible. Discard grains and bag.
3. Pour the malt extract (syrup) into the kettle, using the hot water to rinse all of the malt extract out of the container. Mix the malt extract in thoroughly, pay special attention to the bottom of the kettle.
4. Heat the mixture to a boil. As the mixture begins to boil, monitor it carefully as it will boil over quite easily.
5. After the boil has begun, add hops as specified in your recipe (hop times are given as total boiling time for each addition). The first (60 min.) hops should go in at the beginning. The boil will continue for 1 hour total and should be a full, rolling boil. Finishing hops (15 min.) and (0 min.) go in 45 minutes and 60 minutes later.
6. During the boil, sanitize the primary fermenter, air lock and any piece of equipment that will touch the beer. Two tsp of bleach in 5-6 gallons of water is an effective sanitizer with a minimum contact time of 30 minutes.
7. At the end of the boil, remove the kettle from the heat and allow the mixture (wort) to rest for 10 minutes.
8. During this time, empty the sanitizer from the fermenter. Keep a glass of sanitizer and place the airlock in it.
9. After the ten minute rest it is necessary to cool the wort to 65-75 degrees before adding the yeast. If you are using a plastic bucket, the wort can be poured into the bucket, topped off to 5 gallons with cold water and allowed to cool (often overnight). A faster method (which is necessary if a carboy is being used) is to place the hot kettle in a sink of ice water. Keep a clean spoon in a pot of boiled water and swirl the wort in the kettle every ten minutes. The wort should be cooled to 75 degrees in about 90 minutes. At this point the wort can be transferred to the fermenter (through a sanitized funnel or siphoned with a racking cane and tubing). Add cool water to bring the volume of the fermenter to 5 gallons.
10. Once the fermenter is filled to 5 gallons and cooled below 75 degrees a sample can be taken for a hydrometer reading and then the yeast can be added. Place the sanitized airlock (filled with fresh tap water or vodka) on the fermenter.
11. Place the fermenter in a relatively warm (68-72 degrees), draft free place. Signs of fermentation (bubbles from the airlock) should be visible within 24 hours.
12. Allow the wort to ferment for a full 10 days. If bubbling hasn’t slowed or stopped, let fermentation continue until it does. Otherwise, the beer is ready to bottle.

1. Make sure secondary fermenter, racking cane and tubing are sanitized.
2. Siphon beer from the primary fermenter into the sanitized secondary fermenter. Place the sanitized airlock, filled with fresh tap water or vodka on the secondary fermenter.
3. Place the fermenter in a cool, dark place for 7-10 days. During this time the beer will become clearer and a layer of yeast will form on the bottom of the fermenter.

1. Sanitize bottling bucket, racking cane, tubing and bottle filler. Make sure your bottles are clean (visually inspect the bottoms if they are used bottles). Sanitizing bottles before filling is advised, either soak in sanitizing solution or run through a dishwasher with no detergent (the heat from the dishwasher will sanitize the bottles).
2. Bring one pint of water to a boil and add the priming sugar. Boil for ten minutes.
3. Pour priming solution into bottling bucket. Using the racking cane, carefully siphon beer from fermenter into bottling bucket (avoid splashing).
4. When all beer has been siphoned out (there will be sediment remaining in fermenter) remove racking cane from siphon hose and attach bottle filler. Raise bottling bucket to counter, attach hose to spigot.
5. Open spigot and press filler into a bottle. Beer will flow while the tip is depressed. When beer comes ½ inch from top of bottle, lift the bottle filler out (there should be 3/4 inch to 1 inch of head space remaining in bottle). Place cap on top of bottle and cap with capper. Repeat about 45 times.
6. The bottles will take about 7-10 days to condition. Keep them someplace relatively warm. There will be some yeast sediment in the bottom of the bottles, dispense carefully to keep the yeast in the bottle. Rinse the bottles when they’re empty so they are clean for you next batch.
7. Enjoy your beer!