Beer 1 – Prep Day/Recipe

February 8, 2009

Tags: Beer, Day 1, Equipment, Prep
Posted in: Prep

My first beer, from the Brewers Best Bold Series, is a holiday ale spiced with cinnamon and orange peel.

The Gear:

to keep track of exact weights and AAUs I took pictures of each part of the kit:

oh and it came with caps

The majority of the equipment I’ll be using is another Brewers Best Kit with most of the essentials: Since I saw Alton Brown’s episode of Good Eats on brewing beer, I had the fermenter in my kit swapped with one that was drilled for a spigot and spent a few extra dollars on a second spigot; they swapped the bucket for free.

I traded in a poker table I found on the street at a pawn shop and got a big pot:

The thermometer in the equipment kit would probably melt if I attached it to the brew pot so I spent $6 on a candy/fry thermometer that I think will have a useful range for this.

The Plan:

(Largely copied from the directions, modified slightly)

1. Sterilize: frementer, lid, air lock, strainer, thermometer, hydrometer, stirring spoon
2. Bring 2.5 gallons of water to 160-170 degrees Fahrenheit (in the brew pot)
3. Using cheesecloth like a teabag, put the crushed grains in the water, allow to steep for 20 min
4. Remove the steeping grains and allow to drain into the brew pot without squeezing the bundle
5. Bring the water to a boil
6. Add malt extracts and bittering hops
7. Siring frequently, being careful to avoid boil over, boil for 40 minutes
8. Add finishing hops and spice pack
9. Boil for 15 minutes
10. Remove brew from heat and cover
11. Put brew pot in bathtub full of cold water
12. Strain brew into fermenter with 2.5 gallons of refrigerated water
13. Take a hydrometer reading
14. Pitch yeast
15. Cover, insert/water air lock
16. Hide in the closet.

Or in timelineish format, 5 minute increments:

0- 2.5 gallons at 160-170 with steeping grains

5

10

15

20- Bring water to a boil, add malt and bittering hops

25

30

35

40

45

50- Add finishing hops

55

60

65- Cool wort rapidly and put in fermenter

70

That’s day one, I’ll go over changes in what actually happens along with pertinent numbers in another post when I actually do this (maybe tomorrow).

Boldly brewing where no one has brewed before,

Stacey