Briess Malt & Ingredients Company: Homebrewing

Homebrewing: The Basics of Brewing

  1. Sanitize all equipment. If water contains chlorine, allow it to stand in an open container overnight before brewing.
  2. Add 3 gallons cold water to 5 or 6-1/2 gallon (primary) fermenter. Set aside.
  3. Immerse canisters of Briess CBW(r) malt extract in warm tap water and let stand until softened.
  4. In a large pot, bring 1 to 1-1/2 gallons chlorine-free water to a near boil.
  5. Add Briess CBW(r) 100 percent malt extract and stir vigorously to dissolve.
  6. Add the first hops and bring to a rolling boil. After 5 minutes of boiling, remove 1 cup of wort. Allow cup to cool and then "pitch" (add) the yeast. Set aside.
    (Pitching the yeast activates it and inoculates the wort, thereby starting the fermentation process. What you have just created is called "yeast slurry.")
  7. After 40 to 55 minutes of boiling, add the finishing hops. (Each recipe usually provides a specific boiling time for all hops. As a rule of thumb, when inventing your own recipe, add finishing hops after 45 minutes of boiling.)
  8. Remove from heat. Stir vigorously and let stand for 10 to 15 minutes. (This allows the hops and sediment, called "trub" (pronounced "troob"), to settle.)
  9. Transfer to primary fermenter, being careful not to disturb sediment
  10. Check temperature with thermometer. (For ales, temperature should be below 80° F. For lagers, it should be below 70° F.)
  11. Add yeast slurry.
  12. Fill to desired level with cold water.
  13. Seal with fermentation lock and let stand in a cool, dark place. (Unless otherwise specified in the recipe, allow to ferment at 70° F for 7 days.) At this stage many beers are ready for bottling (see steps 15-18). The following steps apply to beers requiring secondary fermentation, a process called "lagering," meaning "to store" in German. Recipes usually specify storage times and temperatures for lagering when secondary fermentation is required.
  14. Siphon ("rack") into secondary fermenter and seal with fermentation lock. Let stand in a cool, dark place 7 to 10 days (ales) or 14 to 21 days (lagers).
  15. Sanitize 60 twelve-ounce bottles.
  16. Add 1 cup Briess CBW® Golden Light or 3/4 cup corn sugar to hot water. Stir to dissolve and add to secondary fermenter. Mix well.
  17. Bottle, cap and store at room temperature for 7 days or the period of time specified in the recipe.
  18. Refrigerate and enjoy! (Many beer styles can be enjoyed 7 days after bottling. They will improve, however, with 3 to 4 weeks of aging. Some beer styles must be aged 3 to 4 months, while other high-gravity beers need as much as 6 months to a year.)

Tea Bagging

Tea bagging is very useful for varying the color and flavor of homebrewed beer. These Briess products can all be tea bagged: Caramel malt, Carapils(r) Malt, Black Malt, Roasted Barley, Chocolate Malt, Dark Chocolate Malt, Black Barley, Victory® Malt, Extra Special Malt, and Special Roast. It is not recommended to tea bag Briess Pale Ale Malt or Munich Malts. Starch could be extracted which would interfere later in the brewing process. Cheesecloth, a nylon stocking, or any fine mesh material will work well for tea bagging. here's the method.

  1. Follow steps 1, 2, and 3 of Briess Basic Brewing Method.
  2. Put crushed grains into mesh bag. Tie shut with string.
  3. In a large pot heat 1 to 1-1/2 gallons of chlorine-free water to 150° to 160° F. Immerse bag.
  4. Allow to steep 10 to 15 minutes, agitating as you would a tea bag.
  5. When removing bag from water, press against side of pot to squeeze out excess liquid.
  6. Bring tea bagged water to a near boil.
  7. Continue with Briess Basic Brewing Method, step 5.
  
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