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Summer Ale
Ingredients
6 lbs. Pilsner extract
8 oz. Carapils Malt
8 oz. 2-row Malt
8 oz. Wheat Malt
2 oz. Saaz or Hallertauer Hops
1.5 oz. plus 0.5 oz. Saaz
1/2 tsp. Irish Moss
3/4 cup dextrose for bottle priming
Starting Gravity: 1.044-45
Materials Needed
Large Pot, capable of holding up to five gallons of liquid
Grain Steeping Bag
Carboy
Bottling Bucket
Tube for siphoning
Measuring Cup
Spoon
Thermometer
Sanitizer
Airlock and Stopper
Bottles
Bottle Caps
Bottle Capper
Day 1. Brew Day:
Beginning Boil:
1. In a large pot, boil 5 gallons of water. Place thermometer in water.
2. Place Carapil Malt, 2-row Malt, and Wheat Malt in a steeping bag. Tie closed.
3. Add the steeping bag containing the malts into the boiling water when the thermometer reaches 150°F.
4. Boil for 30 minutes keeping the temperature around 150°F.
5. Resume heat after the 30 minutes.
6. Remove steeping bag once temperature reaches 170°F.
7. Add Pilsner extract to pot.
8. Bring to a full boil. Stir occasionally to prevent the extract from scorching on the bottom of the pot.
9. Add 1.5 oz of Saaz or Hallertauer Hops and Irish Moss once the brew is at full boil.
10. Begin counting down an hour, stirring occasionally.
11. Add remaining 0.5 oz of Saaz or Hallertauer Hops when five minutes are left.
End of boil:
1. Remove heat and begin cooling the brew after an hour.
2. Begin aerating when brew reaches 75°F.
3. Aerate by dipping a sanitized container, such as a measuring cup, into the mixture and alternate filing/pouring the cup back into the brew.
4. Aerate for ten minutes until brew becomes foamy and bubbly.
5. Strain and pour brew into carboy.
6. Check to make sure temperature is not above 60°F.
7. Pour contents of yeast packet into carboy.
8. Set-up the sanitized airlock and stopper and place over carboy.
9. Store carboy somewhere where it can remain around 68°F during fermentation.
Days 1-4:
Fermentation should begin after about 12 hours. After 12 hours fermentation will peak and then subside.
Day 5 & 6:
1. Take hydrometer readings after 5 and 6 days.
2. If no perceptible change in gravity occurs, you are ready to bottle. If the gravity keeps reducing, wait. If you are unsure wait another day.
Day 7, Bottling Day:
1. Clean and sanitize bottles and caps thoroughly. Anything that touches the beer should be sanitized.
2. Pour ¾ cup of corn sugar (dextrose) and 3-4 cups of water into a saucepan.
3. Bring to a quick boil.
4. Pour in corn sugar mixture in carboy being careful not to disturb the beer too much.
5. Siphon the beer from the carboy to the bottles.
6. Bottle and cap.
7. Store bottles at room temperature to ensure complete bottle fermentation.
10 days after bottling:
1.Sample a beer.
2.If the flavor is not what you desire, do not worry. While the beer can be drunk after one week of bottling, it will continue to change in flavor and most brews improve with age.
3. Enjoy your hard work!
6 lbs. Pilsner extract
8 oz. Carapils Malt
8 oz. 2-row Malt
8 oz. Wheat Malt
2 oz. Saaz or Hallertauer Hops
1.5 oz. plus 0.5 oz. Saaz
1/2 tsp. Irish Moss
3/4 cup dextrose for bottle priming
Starting Gravity: 1.044-45
Materials Needed
Large Pot, capable of holding up to five gallons of liquid
Grain Steeping Bag
Carboy
Bottling Bucket
Tube for siphoning
Measuring Cup
Spoon
Thermometer
Sanitizer
Airlock and Stopper
Bottles
Bottle Caps
Bottle Capper
Day 1. Brew Day:
Beginning Boil:
1. In a large pot, boil 5 gallons of water. Place thermometer in water.
2. Place Carapil Malt, 2-row Malt, and Wheat Malt in a steeping bag. Tie closed.
3. Add the steeping bag containing the malts into the boiling water when the thermometer reaches 150°F.
4. Boil for 30 minutes keeping the temperature around 150°F.
5. Resume heat after the 30 minutes.
6. Remove steeping bag once temperature reaches 170°F.
7. Add Pilsner extract to pot.
8. Bring to a full boil. Stir occasionally to prevent the extract from scorching on the bottom of the pot.
9. Add 1.5 oz of Saaz or Hallertauer Hops and Irish Moss once the brew is at full boil.
10. Begin counting down an hour, stirring occasionally.
11. Add remaining 0.5 oz of Saaz or Hallertauer Hops when five minutes are left.
End of boil:
1. Remove heat and begin cooling the brew after an hour.
2. Begin aerating when brew reaches 75°F.
3. Aerate by dipping a sanitized container, such as a measuring cup, into the mixture and alternate filing/pouring the cup back into the brew.
4. Aerate for ten minutes until brew becomes foamy and bubbly.
5. Strain and pour brew into carboy.
6. Check to make sure temperature is not above 60°F.
7. Pour contents of yeast packet into carboy.
8. Set-up the sanitized airlock and stopper and place over carboy.
9. Store carboy somewhere where it can remain around 68°F during fermentation.
Days 1-4:
Fermentation should begin after about 12 hours. After 12 hours fermentation will peak and then subside.
Day 5 & 6:
1. Take hydrometer readings after 5 and 6 days.
2. If no perceptible change in gravity occurs, you are ready to bottle. If the gravity keeps reducing, wait. If you are unsure wait another day.
Day 7, Bottling Day:
1. Clean and sanitize bottles and caps thoroughly. Anything that touches the beer should be sanitized.
2. Pour ¾ cup of corn sugar (dextrose) and 3-4 cups of water into a saucepan.
3. Bring to a quick boil.
4. Pour in corn sugar mixture in carboy being careful not to disturb the beer too much.
5. Siphon the beer from the carboy to the bottles.
6. Bottle and cap.
7. Store bottles at room temperature to ensure complete bottle fermentation.
10 days after bottling:
1.Sample a beer.
2.If the flavor is not what you desire, do not worry. While the beer can be drunk after one week of bottling, it will continue to change in flavor and most brews improve with age.
3. Enjoy your hard work!