Went shopping for a 5 gallon brew kit this weekend, can’t wait to try it out!! It’s got a 6.5 gallon glass primary fermentation vessel, 6.5 gallon bottling bucket, and all the necessary hoses and tubing. It’s also got a thermometer and hydrometer, Star-San no-rinse sanitizer, and everything else I need (other than bottles, which I have). I can’t wait to get started!!
My first 5 gallon batch is going to be an English IPA. Here’s the ingredients I’m going to use:
- Columbus Bittering Hops, 13.9% Alpha, 5% Beta, 1oz
- US Northern Brewer Flavor and Aroma Hops, 8.6% Alpha, 3.8% Beta, 1oz each
- Nottingham Ale Yeast, 11g (0.388oz) Saccharomyces cerevisiae top fermenting yeast
- Briess Dried Malt Extract, Golden Light, 1lb
- American Crystal Malt, 40L, 1lb
- Briess CBW Non-Diastatic, Unhopped, Pilsen Light, 3Kg (2 3.3lb jars)
- 3/4 Cup Corn Sugar (Priming Sugar)
Instructions say to crush the malt with a rolling pin or heavy bottle. Then add 2 gallons cold H2O (I’m using bottled spring water) to brewpot, heat the water to 150F, add malt, hold for 30 minutes. Strain the grains.
Next, bring the steeping water to a boil and add bittering hops. Boil gently for 45 minutes (scraping bottom to prevent sticking).
Next, add dry malt extract. Boil, being careful not to boil over. Stir in flavor hops, boil 12 more minutes. Stir in aroma hops, boil 3 more minutes. Turn off heat and cool pan in water bath till temperature is 100F.
Add 3 gallons chilled brewing water into sanitized primary fermenter. Strain the wort into the fermentation vessel. Top to 5.5 gallons.
When temperature is below 80F, stir vigorously to aerate the wort. Sprinkle yeast on top*. Install airlock with sanitation solution inside.
There are a few aspects of these directions that I am going to get clarification on before proceeding (like when and how to add the unhopped malt extract!). I will make sure to have everything laid out and a specific plan in order, with all questions answered, before starting!! If I have any unanswered questions, I will wait to brew until next weekend if need be, in order to make sure they are all answered!!
Fermentation will take place inside my closet, where I intend to carefully keep the temperature between 65-70F. Bottling will take place in around 2 weeks to 20 days! That will be another post!!
Any experienced brewers who read this, please do comment, elaborating in great detail!!
*note: yeast says to rehydrate for 15 secondes with 100 mL H20 86-92F. I am going to call the store I bought it from to ensure this is the right method, because it disagrees with packaging. Will comment later on the final method chosen.