Notes: 1. Fill your kettle with 3 gallons of water and turn on heat
2. When the water is hot, before it boils, carefully add your Dry Malt Extract (DME), stirring to avoid clumps. You liquid in your kettle is now wort (malt liquid).
3. Bring your wort to a boil
4. When the wort is at full boil, add 1oz Willamette hops to the boil and start a 60 minute timer
5. After 45 minutes, with 15 minutes remaining, add 1oz Willamette hops to the boil
6. Finish boiling for the remaining 15 minutes.
7. Turn off heat. Cool wort by placing kettle in an ice bath in your sink.
8. When it reaches about room temperature, rack your wort into your fermentation vessel.
9. Top off the your fermentation vessel with cool water to reach 5 gallons of wort.
10. Use your hydrometer to find your original gravity and record
11. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
12. When visible signs of fermentation have disappeared for several days, at least 14 days, rack your beer into your bottling bucket.
13. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
14. Fill bottles and cap.
15. Store bottles at room temperature for 14 days.
16. Refrigerate overnight
17. Enjoy!!! |
