• Home Brewing How To

    The following is a brief overview on the malt extract home brewing process. This process allows you to brew beer at your home using malt sugar that has already been extracted from the malted grains for you.

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      The Home Brewing Process!
    Home Brewing Kettle
    Step #1:
    Begin heating the water in your home brewing kettle. If you are using flavoring or steeping grains, place the grains in a mesh bag and allow them to steep for approximately 30 minutes at 160F. Once the grain steeping has completed, remove the grain bag and bring the mixture to a boil.





     








    Home Brewing Ingredients

    Step #2:
    Once a boil has been reached, reduce the temperature slightly and add in your liquid malt extract and or dry malt extract. Stir the mixture (now known as wort) vigorously, making sure that it does not clump or burn on the bottom of the kettle. Increase the temperature until the kettle once again reaches a boil. Watch the kettle closely to avoid a boil over and reduce the temperature if a large quantity of foam begins to form.
     
    Home Brewing Hops

    Step #3:
    When the wort has returned to a boil, add in your first bittering hop addition. Keep in mind that the longer that your hops are exposed to the boiling wort, the more bitter the finished beer will be. Set a timer for your next hop addition and add any following hop additions when needed.











     
    Home Brewing Ingredients

    Step #4:
    After you have finished boiling your wort and making your final aroma hop additions, turn the heat off and cool the wort as quickly as possible. A wort chiller will greatly speed up the process of cooling your wort, but if one is not available then soak the brew kettle in an ice bath and stir the wort to help it cool down more quickly.
     
    Home Brewing Hops

    Step #5:
    Once the wort has been cooled to approximately 70F, transfer the wort to a sanitized carboy or sealable fermentation bucket. Try to splash the wort around while transferring it as the yeast will utilize the oxygen for its initial reproduction phase during fermentation. Once the wort has been transferred, place the yeast into the fermenter and seal the carboy or bucket with an airlock which will permit CO2 to escape while not allowing in any outside contaminants in. Allow the beer to ferment at approximately 68F for an Ale or 52F for a lager.











     











    Home Brewing Ingredients

    Step #6:
    After the yeast has completed fermenting the beer (which typically takes 7-21 days, depending on the potential alcohol level of the beer, fermentation temperature and health of the yeast), then either transfer the beer to a keg and force carbonate it using a CO2 tank or bottle the beer and add priming sugar so that the beer can carbonate and condition in the bottle. The beer should condition for at least 2 weeks in the bottle at approxiametly 70F. Be careful not to add too much sugar and that your initial fermentation had fully completed, or you can risk having the bottles shatter from too much CO2 pressure.
    Home Brewing Ingredients

    Step #7:
    Refrigerate the beer and then pour yourself a tall glass and enjoy!