Total preparation time until ready to drink is approx 3 weeks. (worth the wait!)
Step 1: Equipment
1) Boiler/Mash Tun to hold 5 Imperial Gallons*/25 Litres. One used in picture is metal with a heating element in the bottom. I think you can buy plastic ones also. Also a large pan would work
2) Fermentor/Bucket to hold 5 Imperial Gallons/25 Litres
3) Sterilizer (eg Sodium Metabisulphite. Chlorine-based, Iodophor, San Star)
4) Water treatement, Calcium Chloride,Epson Salts, Gypsum (see step 4)
3) Stiring implement
4) Large Jug
7) Scales to weigh out ingredients
8) Straining Bag (Mashing and Sparging bag)
9) Barrel and/or Bottles
10) Syphon tube
11) Metal bottle tops (if using bottles)
11) Gadget to get metal tops onto bottles (if using bottles)
- Note on Gallons.
1 US Gallon = 3.785 Litres
Step 2: Ingredients
1) Crushed Pale Malt (I used Maris Otter) 7lb or 3.5kg
2) Crushed Crystal Malt 8oz or 350g
3) Water 3 gallons or 15 litres
4) Irish Moss 1tsp or 5ml
5) Demerara sugar 10oz or 310g
6) Fuggles Hops 1oz or 30g
7) Goldings Hops 2 and three quarter oz or 85g
8) Brewers Yeast 2oz or 60g (I used a dried packet mix of 11.5g)
9) Gelatine, Half oz or 15g
Step 3: Sterilise!
Keep all equipment sterilised at all times, don't sterilize too early and if it's used or put down on a surface then sterilize again.
Step 4: Add water
1) Add 1tsp of Flaked Calcium Chloride or Lactic Acid Solution (or boil water for 15 minutes then use when cooled).
2) Add 1tsp Gypsum (Calcium Sulphate)
3) Half tsp of Epsom Salts (Magnesium Sulphate)
1) Add 1tsp Gypsum (Calcium Sulphate)
2) Half tsp of Epsom Salts (Magnesium Sulphate)
Give it a stir
Step 5: Prepare to add malt / start heating
Turn on the boiler and start to raise the temperature to 60 degrees C (140F)
Step 6: Stir in the Malt
Keep stiring as the malt is added. Keeping the temperature at around 66 degrees C (151 F) leave for the next 1 and a half hours. Putting the lid on the boiler should keep the temperature constant. Keep checking every 20mins or so to ensure temperatue is correct. This is the stage where the fermentable sugars are obtained from the malted grain it's "mashing'.
Step 7: Drain Wort into fermenting bucket
Step 8: Sparging
Step 10: Add Wort back to Boiler and add Hops
Step 11: Add second lot of Hops
Step 12: Transfer wort to fermenting bucket.
Turn on the tap and let the wort drain from the boiler to the bucket.
Step 13: Top up fermenting bin with cold water
Step 14: Adding yeast
Step 15: Fermentation begins
Step 16: Skim the top of the yeast off
Step 18: Syphon beer in Barrel
Step 20: Prepare the last of the hops and the finings
That's half oz or 15mg of gelatine mixed with water in a cup. The finings are used to clear the beer. The final flavouring of quarter oz or 60g of Goldings hops is also going to added directly to the beer in the barrel.
Step 21: Add hops and finings and leave for 7 days
Step 22: Drain beer back into fermenting bin
Step 24: You will need a gadget like this to put the bottle tops on
Step 25: Add sugar and then siphon the beer into the bottles.
Step 26: Syphon remainder/all the beer back into Barrel
Leave for a week in the barrel before sampling your beer.