3. Mash
Tip: Using a vessel with a tap at the bottom and some sort of strainer
inside makes the removal of the liquid much easier
Take your milled grain and add to 66 OC water
Keep the mixture at that temperature for 60 mins
to allow the sugar to be extracted into solution
The liquid “wort” can now be removed from the grain
and separate sparge water put through the solids
to ensure all the sugar is extracted into the wort
1. Water + Grain = Sweet wort
4. Mash
Boil
2. Sweet wort + Hops = Bitter Wort
The sweet wort needs to be boiled for 60 minutes
Bittering hops are added at the start of the boil and
Aroma hops are added with 5 minutes left of the boil
The flame is then turned out and the cooling begins.
Note: Hops are generally used for both bittering and aroma, but the
first addition has much less impact on the aroma, and the late
additions have minimal impact on bitterness
5. Mash
Boil
Cool
3. Bitter Wort 100 OC → Bitter Wort 20 OC
The hot bitter wort needs to be cooled to a temperature
suitable for yeast to be introduced.
Best done via an immersion chiller (simple heat exchanger)
in my experience, with cold water flowing through the pipe.
In theory this is the easiest step, but this is also the step
where the beer is most likely to become contaminated
By foreign bacteria.
6. Mash
Boil
Cool
Ferment
4. Bitter Wort + Yeast = Beer
The cooled wort is transferred to a sanitized fermentation
vessel, and splashed in a bit to introduce oxygen.
The yeast culture is then added to the wort, the vessel sealed,
and the yeast begins converting the sugar to alcohol.
14 days should be sufficient for the yeast to complete its
work, and the beer can be carbonated and packaged.
Tip: Starting your yeast off in sterile water the day before you pitch it
can prevent the yeast going into shock when pitched. Even
better, search how to make a liquid yeast starter
