Notes: Make yeast starter two days ahead of brew day.
On brewday, fill brewpot to at least 3.0 gallons.
Stir in some or all of the malt extract 2.0 lbs. if 3.0 gallons of water in brewpot, 2.5 lbs. if 3.5 gallons or over.
Place crushed grains in a large steeping bag.
Heat wort to 150 °F, then dunk grain bag.
Use a large spoon to break up any clumps.
Add heat to return to 150 °F and hold for 60 minutes.
Heat 2.0 qts. of water to 170 °F in a separate pot.
Swirl the bag around every 5 minutes, to get wort to flow through the mass of grains.
At end of 60 minutes, begin heating wort to a boil. Leave the grain bag in (swirling occasionally) until the temperature reaches 170 °F, then lift out and place in a colander over the brewpot.
Rinse the grains with the 170 °F water, then bring wort to a boil.
Once hot break starts to appear, add hops and begin 60 minute countdown. If hot break is not big and fluffy, add calcium to the boil.
Add Irish moss and yeast nutrients with 15 minutes left in boil.
For last ten minutes of boil, add remaining malt extract (if any) and sugar to the boil. Dissolve in wort to avoid scorching.
Cool wort to 68 °F and transfer to fermenter. Top up to 5.0 gallons and aerate thoroughly.
Pitch yeast sediment from starter and ferment at 68 °F.
(Option for crystal clear beer: Fine with a 0.25 oz. of Polyclar AT (PVPP), dissolved in 2.4 fl. oz. of hot water. Stir into beer after primary fermentation is done. Wait at least 6 hours, then rack clear beer to keg or bottling bucket.)
Bottle with corn sugar or keg and force carbonate to 2.6 volumes of CO2. |
