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& Wine Supplies
INSTRUCTIONS TO PRODUCE
23 LITRES OF HIGH QUALITY BEER
2787 Princess Street
(Woocf6ine pfaza) Xingston/ Ontario XlP 2Xl Phone 613-384-6088 emau firstname.lastname@example.org .... :' CHECK OUT OUR WEBSITE " i www.homecraft.on.ca
By obtaining the SO of your beer (a reading when you start & one when it's finished). specific gravity. and there is a lot to learn. You can make competition quality beer. easily. body & colour! 5.all grain beer" or advance your procedures. Brewing is a fantastic hobby. Try to stay away from sugar (table sugar especially) & use malt extract instead. Great wine in 4 weeks for less than $2 per bottle! . Your beginning reading with all those dense sugars dissolved should be high (like 1.040) and your ending gravity low (say 1. Bottle washers on the market attach to a faucet & spray high pressure water into your bottles for cleaning/rinsing. space and time saver! 4. It will start & stop the flow of beer as you place it into each bottle. Having fun is third.004). 2. come talk to us. Subtract the ending from the beginning & multiply the result by 131. kit (as long as you have a glass carboy). 7. Bottle fillers can make bottling easier. The quality of malts you use in your beer can greatly enhance your end product. Experiment. Keeping your beer away from oxygen in the carboy is second most important. Cleanliness is most important. You'll get a much more f1avourful beer Vv'1thmore depth. You can also make wine in your beer starter .HELPFUL HINTS 1. you can actually find out your alcohol %. great time. 6.25 & you'll get exact alcohol %/vol.. If you want to try . Hydrometers are useful in brewing because they are able to measure density of solutions. A. more appropriately. Attach a filler to the end of your syphon tubing. 3.
and Stouts are all ales. Colour is light & body is light. Pilsner: Generally. Most popular kits for this style: Brew Canada Lager. differentiated from lagers by type of yeast used and fermentation temperatures (warmer). The dry beer is a lot more crisp. Brew Canada Dry Beer. and very carbonated. Dry Lager: Same as above. but has a little more bitterness and is heavier. just like a lager beer. Export Ale: Styled like a Canadian type in colour. Bitters. Most popular kits in this style: Brew Canada Pilsner. Mountmellick Irish Stout is our best seller. Brown Ale: Dark brown ale. except dry. Lots of flavour! Stout: Black beer. the main difference between a Pilsner & a Lager is where the water comes from (Czechoslovakia). Canadian Lager is lighter than a European Lager. Dark Ales. and usually slightly higher in alcohol. especially in Britain. Sometimes hardly carbonated. High hop content. can be bitter or sweet (almost nutty character). referring to less residual sugar. Armstrong Pilsner Blonde.HELPFUL HINTS Lager: The most popular style of beer for Canadians. where you would find an infinite range from light amber to black. Black Rock Export Pilsner (Czech Style) Ale: There are many types of ale. Bitter & Dark Ale: Lots of bitterness. which is usually more flavourful. and uses different hops for flavour and bitterness. Most popular kits: Black Rock Dry Lager. and the hops that they used. . Usually (in the Canadian style) is pale in colour. like gold yellow.
so that sterilizing before your next batch will be easy.r------------I I I Batch : Sugar: -------------_·---------1 Most kits require 1. Before You Start Cleaning & Sterilizing It is necessary to sterilize all equipment prior to your beer coming in contact with it.2 Kg I ! Bottling Sugar: The following is a detailed. Just cover it well to keep out dust and cat hairs. Do Substitute extra malt for the sugar (about 1.2 Kg = 1. HOWEVER. Generally. step-by-step method to make great home made beer at home using a two-stage fermentation process. Also. once day 4 rolls around. . This will prevent your finished beer from oxidizing. a chlorine based detergent rinse (such as Diversol or Stericlean) will sterilize in minutes. A Word on Oxygen Oxygen is necessary on Day 1 to help yeast reproduce and populate. as at this point there's no C02 being given off to protect it. an airlock is not necessary on your primary pail (a plastic sheet cover will do). not use table batch on Day 1. and will play a big part in your success. Improper sterilization is the number one reason why batches fail.5 cups of com sugar for bottling your entire batch of beer.2 kg) to produce a more flavourful fuller-bodied beer You will require 1. So.0 kg of com sugar for the sugar. Therefore Total Sugar Required is 1.0 Kg + 0. you've got to get the beer into an air locked container . It only takes a couple of minutes. make sure you clean your equipment after its use.a glass carboy with an airlock (half-filled with water). and the fermentation is (almost) complete.
-_ .046 1.. __ .•.. __ .~O~DARY"~~R~~. remember. Light Light Dark Dark Beers Beers Beers Beers with with with with sugar malt sugar malt 1. Rinse. Top up the carboy with water to within 3" of the top if your level is a little low . ._-_.038 to to to to 1. . Add required sugar (or malt) and stir to dissolve. -_.050 4..046 1... Once the foam has dropped off.be: . If not.015. With plastic sheet tied down loosely on top of the pail. __ . If temperature is too high._ made made made made .--_ --~--_. If so. SE. 2...._. 8. check the gravity.. Let sit for 10 minutes to soften contents.. .. 5. Usually around day 3 or 4._.000 & 1. placing it into the carboy before the t10w comes through the other end (or you'll get a mouthful!) Don't disturb the sediment.you want to minimize airspace. it's ready to transfer.._ --_..041·--~1 1. Sprinkle yeast on top of beer.._---. . insert syphon (gently) and suck on the end.~ ---_..•._ ..015 (usually 3 to 5 days) ._. then add water to the plastic airlock (about 1/3 full). sterilize your primary plastic pail. the hydrometer will read between 1.._ . 7.or else you're risking killing off the yeast.034 1.. This .031 1. Add can of malt extract. 3.._ _-_. ". _-_ - ---_ •.. Meanwhile. Attach airlock to stopper. . cover pail & wait until the temperature drops . ...~.. and stir well to dissolve. Add about 3 L of hot water to your pail. and place unit on top of the carboy. raise pail to a counter. Your starting specific _.. Top up fermenter to the 23 litre mark with clean water (bottled or pre-boiled water preferred)._--. - "JJ 6.DAYl 1. by adding yeast to a cup of lukewarm 700P to 85°P water first)._~ _. allow beer to fem1ent in a 65°P to 7SOP place until specific gravity is between 1..~IAT~~N . To syphon beer into carboy.000 & 1.._ .036 1. hydrometer and stirring spoon. __ . . (Remove yeast pack from lid first).~_ gravity reading should . wait until it does. .. Place unopened can of malt extract in a sink or pail of hot water. providing temperature of the mixture is below 85°P (a starter can be made if you wish.
It should taste good. and has cleared significantly. Now that your beer is fully fermented. it's not supposed to be "crystal clear") it is time to bottle. and will harden over time. 13. PS: Don't splash. It is natural. Stir sugar into beer to distribute evenly. When specific gravity reaches: Light Beers made with sugar Light Beers made with malt Dark Beers made with sugar L -_. If you wash out your bottles right away. what you're looking for is stable gravity & no activity & beer has darkened a bit) 10. (These are guidelines . 14. but will get much better with a little more time. Dissolve that 1'12 cups of dextrose on the stove. Any sediments which develop are natural. it is time to . Move a few bottles to the fridge & try one. it'll make the cleaning job for the next batch much easier. do it gently to avoid transferring them to your glass.._--_. (don't worry. 9.I ! BOTTLING DAY (usually Day 12 to 14) 11. and add it to a sterilized pail. ._----------------below 1.006 below 1. clear. Fill sterilized beer bottles to within 1" of the top.is how you seal the carboy & let gases escape. piCK up some new instmctions for "Intermediate Brewing" . when you pour a beer. and chock full of vitamins & minerals (you don't have to drink it though).. although warm & flat. and carbonate.012 below 1.. and then place them in a warm place for 2 weeks to condition. When you're ready to move on.014 below 1.. That's what the bottling sugar you set aside on Day 1 is for -the bubbles. so don't drink it all right away (getting a few cases ahead is the key to winning this game). 15.016 Dark Beers made with malt and stays there for 3 consecutive days. Syphon the clear beer (off the sediment) and into that pail. Beer can keep up to two years easily. 12. bottle your beer. A clearing agent like Claro KC for Beer can be added to further clear the beer once activity has ceased. Cap them. It should be good._---_.
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