Make Great Tasting Beer With The Brew Beer Bible Program

How to Make Your Own Beer So you’ve decided to make the leap? Do not worry, it’s more of a step than a leap. The plunge happens once you just cannot stop making your own wonderful home brew creations! I will start out with the basics in this installment and work our way up from there. Relax, do not worry,

In this article about how to make your own beer, I will be discussing the basics of extract brewing, the basic equipment needed, and the basic process involved.

What exactly is extract home brewing and what is extract? Beer is made using the sugars from malted grains. Malt extract is exactly that, sugar extracted from malted grains. Malt extract can be purchased in either dry or liquid form In extract brewing the brewer uses this extract to maximize time and efficiency.

The life blood of your beer is the yeast. Yeast consumes sugar. Like any living creature, when yeast eats it then produces by-products, the major by-products being CO2 and alcohol. While yeast will work at “eating” most sugars, malt sugars are ideal for their chemical make-up.

What equipment do you need to take advantage of that magical little yeast? While you could piece everything together a la carte, you can usually get a discount when you buy a basic home brewing kit The basic equipment kit consists of:
6.5 Gallon “Ale Pail” Primary Fermenter with Drilled & Grommeted Lid
6.5 Gallon “Ale Pail” Bottling Bucket with Bottling Spigot
Easy Clean No-Rinse Cleanser
Airlock
Siphon & Bottling Set-up
Home Beer making Text
Hydrometer
Bottle Brush
Twin Lever Capper
Liquid Crystal Thermometer
Bucket Clip
Equipment Instructions
A 3-5 gallon stock pot and cooking thermometer is also need and are usually available as an add on if you do not already have these at home.

So now you have the equipment, what do you do with it On to brewing. Let’s take a look at a sample recipe.

Malt Base: six Lbs DME OR 7.2Lbs LME
Specialty Grains: one lb. Munich, 1/2 lb. Caramel  1/4 Lb Amber
Hops: eight HBU Cluster (Boiling), 3.5 HBU Hallertau Select (Finishing)
Other: two Hop Sacks, five oz. Priming Sugar
Yeast: White Labs California / Wyeast 1056

Instructions for how to make your own beer:
1. Remove Crushed Grains from package and put in muslin bag. Tie bag at end to allow maximum circulation. Place in minimum one gallon cold water, slowly bring to about 160 degrees, hold temp for ten minutes. Discard grain, add gypsum if water is soft.

2. Add Malt Extract, stir well to dissolve. Bring to a boil, add Cluster Hops, and continue boil for 55 min. Add Hallertau Select Hops and boil for five minutes. Remove from heat.

3. Pour unfermented beer slowly into fermentation vessel containing enough cold water to total five gallons.

4. Let temperature drop to about 80 degrees. Take hydrometer reading, sprinkle or “pitch” yeast on top. Affix cover and airlock to fermenter and stabilize temperature about 67–72 degrees.

5. Airlock should be active within 24 hours. With fermentation slowing down by the end of day 7, the clearing stage is beginning. Siphon beer into clean carboy, affix airlock, and cover to keep light out and let clear for about seven more days.

6. When ready to bottle, boil priming sugar in about one cup water for one minute, add to bottom of bottling bucket, then siphon beer into the same bucket(take final hydrometer reading while siphoning into bucket). Fill bottles to 1“ from top of bottle and cap.

7. Store beer at 67–70 degrees for 7–10 days minimum.

As you can see, home brewing is a simple process. Steep some specialty grains for flavor and color. This is essentially making a grain tea. Add your malt sugars. Boil your sugars into solution. Boil your hops. Hops have the essential oils and must be boiled to extract them. Cool your solution(wort). Add to fermenter and add your yeast. In 7-14 days the yeast will convert the sugars into alcohol. Then bottle your beer.

We covered the basics in this article about how to make your own beer. However there are many ways to brew beer, Maintaining an even temperature in the fermentation process is very important
to the ultimate success of the brew. In most mixes the temperature you need to
maintain is specific to the yeast you use. Different strains of yeast ferment bests at differing temperatures. A good rule  however, is to allow never
your mix to exceed 75 degrees Fahrenheit (23.9 degrees Celsius)
The most important tip for any home brewer, experienced or beginner, is to
keep ALL your equipment clean. More batches have been spoiled by stray bacteria
getting into the mix than any other reason. There is absolutely no substitute
for maintaining clean, sanitized equipment.  sanitizer products sold by the online beer
suppliers or worth buying and follow the instructions to the letter. If this is not available,
you can use a water/bleach mix but you must leave it in contact with the
surfaces for about a half hour to ensure all bacteria has been killed. Also,
never, ever, use wooden products as they can harbour bacteria even after the thorough cleaning.
Finally do not rush to drink your latest batch. The subtle flavours you have
added will take time to mature and come to fruition. If you are too impatient
and do not let your home brew brew stand you are cheating yourself out of knowing what your
beer could be. Always follow the recommendations of the recipe at a minimum and,
if you can stand it, then wait a week or two more. It is hard but you will be
glad you did.
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Until then, happy brewing!

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