ART'S BREWING SUPPLIES

Text Box: HERE'S THE FIRST 3 BATCHES DO THEM IN ORDER !!!!. THESE ARE DESIGNED FOR 5 GALLONS. BASIC BREW INSTRUCTIONS ON PREVIOUS PAGE. READ 20, 21, & 22 FOR RELEVANT INFORMATION. EXPERIMENT 1 YOUR FIRST BATCH OF BEER WE WILL GIVE YOU 6 POUNDS OF MALT EXTRACT. YOU WILL NEED TO BUY HOPS AND YEAST TO FINISH THE BATCH. WE WILL SET YOU UP WITH SOME BITTERING HOPS AND START TO TEACH YOU HOW TO BITTER YOUR BEER AND CONTROL IT(HBU’S HOMEBREW BITTERING UNITS OR ALPHA ACID UNITS AAU’S).ONCE EVERYTHING IS DISSOLVED IN THE WATER (IF THERE IS ANY MALT SITTING ON THE BOTTOM OF THE POT IT WILL BURN, IT IS VERY HARD TO REMOVE AND IT CAN GIVE YOU A BURNT FLAVOR IN THE BEER) YOU ADD THE HOPS AND BRING IT TO A BOIL FOR 60 MINUTES (TIMING WHEN THE BOIL STARTS). IF IT IS AN ALL MALT BEER YOU NEED TO ADD IRISH MOSS FOR CLARITY (LAST 15 TO 20 MINUTES OF THE BOIL). IRISH MOSS SHOULD BE USED IN ALL YOUR BATCHES FROM NOW ON AND KEEP TRACK OF YOUR BITTERNESS. KEEP A GOOD LOG OF YOUR BATCHES AND LEAVE ROOM FOR TASTING COMMENTS. EXPERIMENT 2 * DO EXACTLY THE SAME THING AS EXPERIMENT 1, AND 2 MINUTES FROM THE END OF THE BOIL ADD 1/2 TO 3 oz FLAVOR HOPS * ADD 1/2 TO 3 oz HOPS DRY AFTER THE PRIMARY FERMENTATION FOR HOP AROMA. WHEN YOU COMPARE EXPERIMENT 2 & 3 SIDE BY SIDE YOU WILL BE ABLE TO TELL HOW THE HOPS AFFECT THE BEER’S FLAVOR & AROMA. EXPERIMENT 3 * DO EXACTLY THE SAME AS 2 EXCEPT WE WILL ADD GRAIN TO CHANGE THE COLOR, AROMA & FLAVOR. THEN COMPARE 2 & 3 SIDE BY SIDE * ADD 1/2 TO 6 LB FLAVOR GRAINS (SEE RECIPES ON PAGE 3) TO 2 TO 2 1/2 GALLONS COLD BREWING WATER, PUT ON A BURNER AND SLOWLY HEAT TO 155 DEGREES FAHRENHEIT(USE YOUR THERMOMETER), TAKE OFF BURNER, LET STAND FOR 15 TO 20 MINUTES. STRAIN THE LIQUID OUT(DON'T SQUEEZE THE LIQUID OUT). SUBSTITUTE THIS FOR THE HOT WATER IN THE BASIC BREW INSTRUCTIONS, PROCEED AS WITH PREVIOUS EXPERIMENT. PRIMARY & SECONDARY FERMENTATION EXPLAINED ON THE NEXT PAGE.

Text Box: art’s brewing supplies 642 South washington street Salt Lake City, Utah 84101 Phone: 1-801-533-8029

OXYGENATE YOUR COOLED WORT

Oxygen helps prevent stuck fermentations. It helps the yeast bud(reproduce). Remember to sterilize anything that will come in contact with your wort, after the boil. You won't be able to get too much oxygen into your beer wort (rhymes with work)and you probably won't get enough. ALWAYS MAKE SURE IT IS AT PITCHING TEMPERATURES 65 F to keep the fruity and alcoholic flavors at bay BEFORE YOU OXYGENATE!!! KEEP OXYGEN OUT OF HOT WORT. Shake it, splash it, use aerating stones, use an electric mixer. STERILIZE ANYTHING THAT IS COMING IN CONTACT WITH YOUR WORT(BEER) AFTER THE BOIL.

Wort - prefermented beer

Racking your beer - siphoning it (make sure the hose is at the bottom of the container you are racking into so less oxidation).

Mashing - converting starches to sugar by mixing milled base malt with H20 at 145 to 158 F

Lautering and Sparging - draining sugar water out of the bottom and adding warm water to the top of a lauter tun vessel

Liquor - water suitable for brewing or Hot liquor tank is where the water for sparging is held.

Specific gravity - a measure of density compared to water ( you need to take the starting and ending reading to get your alcohol by volume).

BLICHMANN ENGINEERING

CARBONATION & AGING

When secondary fermentation is done(no bubbles through the air lock in 3 to 5 minutes), it is time to bottle. Sanitize a small kitchen funnel (dry it) & put 1/2 teaspoon of corn sugar in each bottle(12 oz). If you are using 22 oz bottles put 1 teaspoon in each bottle. Fill them using your bottle filler until the foam reaches the top, then lay a cap from sanitized caps on the bottle. Proceed to finish all the bottles while the escaping CO2 removes the air. Once done go back and cap all starting with the first . Store at room temperature for 14 days(in the dark, a box will do) Carbonation can take up to a month or 2 so be patient. refrigeration temperatures will stop the aging so store in a cool spot(basement floor) 50 to 60 degrees Fahrenheit to age(as close as you can come). Most beers will improve for 3 to 6 months, but if you don't have beer or it is so good you can't wait, drink it. REFRIGERATE ONLY THE BEER YOU ARE GOING TO DRINK AND LET THE REST AGE. CHEERS! If your beers get too carbonated get as much as you can into the fridge and drink it as fast as possible. Blowing up bottles can be messy & more important CAN BE DANGEROUS!!! BE CAREFUL.