Extract Instructions

AMERICAN PALE ALE

Total Time - 4 weeks

The Beers Will Be Carbonated and Ready 2 Weeks After Bottling

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BREWING RECIPE

BREWING EQUIPMENT:

8 quart pot with a lid - Buy Here
8-12 quart container - Buy Here
Tubing
Sanitizer

BOTTLING EQUIPMENT:

8 quart pot with a lid
Small saucepan with a lid
Mini Auto-Siphon
Sanitizer

10 Bottles (non-twist off or swing top such as Grolsch)
10 Bottle caps (if non-twist off)
Bottle Capper (if non-twist off)

THE MASH

1. Over high heat in an 8 quart pot, bring 6 quarts of water to 158°F - turn heat off.

2. While the water is heating, our your specialty grains into the muslin bag and tie it off. These grains will provide color and flavor to your beer.

3. Once the temperature is at 158°F, drop the tied off muslin bag and move it around with a large spoon to make sure there are no dry spots. This is called mashing in.

4. The temperature of the water should drop to our mash temperature of 156°F. Cover the pot and let sit for 20 minutes. The objective here is to extract color and flavor from the grains.

5. Once your grains have steeped for 20 minutes, remove them from the pot and discard. Don’t squeeze the grain bag to ring out the trapped liquid or you will release undesired tannins which will negatively impact the flavor.

THE SPARGE

9. Hold the strainer in one hand and carefully remove the grain bag from the water with the other hand, being sure not to spill. Place the strainer across the top of the pot and the grain bag into the strainer

10. Ensure that the water heated separately is no lower than 168°F and no higher than 170°F and pour it slowly and evenly over the grains. As the water rises, you may need to lift the strainer so that the grains are not sitting in the water. This process is called sparging. You are rinsing the grains to ensure that as much sugar is extracted as possible. If you have another large pot, you can recycle the liquid through the grains a few times by setting the strainer up the same way over a different pot and pouring the collected liquid over. This will help make sure you extract as much of the sugar as possible

11. Once you are done collecting the liquid, you are left with what is called wort. This is the basis for your final product and is considered unfermented beer - congrats!

THE BOIL

12. Bring the wort to a boil over high heat, watching the pot to ensure it does not boil over. In the case of aggressive foaming, turn the heat down and blow on the foam or stir the wort until the foam goes down

13. At the start of your boil, set a timer for 60 minutes and follow the hop schedule below. Stir the wort after each hop addition with a slotted spoon.

14. Once your boil is done and you have added your final round of hops, turn the heat off and mix the wort with the same slotted spoon you used through the boil for 1 minute. This is called whirlpooling and will help the hop flavors get picked up into the wort.

Hop Schedule

CHILLING THE WORT

15. Carefully move the pot of wort into your ice bath and stir for 2 minutes with the same spoon being careful to avoid getting anything into the wort. This is the beer’s most vulnerable stage. Any amount of bacteria can get into the beer and ruin the batch. We are stirring here to dissipate the heat quickly.

16. After stirring for two minutes, cover the beer and let it sit, occasionally stirring the ice bath (not the beer!) and rotating the pot in the opposite direction.

17. Pour one sanitizer packet into a container that can hold 6-8 quarts of water and fill with 5 quarts of water. Stir to dissolve. Keep in mind that this sanitizer takes 1 minute of contact to sanitize something. Set two cups of sanitizer aside and cover with plastic wrap for step 27 in 3 days.

18. Sanitize the glass fermenter by filling it with 2 inches of sanitizer solution and shaking it vigorously for 1 minute while covering the opening with one hand until everything is covered in foam. Place upside down in a drying dish rack or on clean paper towels against a wall. All of the foam will not go away, this is fine and will not harm the beer.

19. Sanitize the rubber stopper, tubing, funnel, and a strainer and place to dry.

20. Sanitize the tip of your thermometer and check the beer. Allow it to sit in the ice bath until the beer reaches 75°F, being sure to sanitize the thermometer between each time you check.

PITCHING THE YEAST

21.Once the wort reaches 75°F, set the glass fermenter on the floor and place the funnel into the opening, put a strainer over the funnel. Carefully pour the beer until it reaches a little over the words that say “One Gallon”. Avoid getting the sediment at the bottom of the pot into the fermenter, but do not stress if you do. If the beer level is below the “One Gallon” mark, bring it to the correct level with cold tap water from a faucet. Make sure the mouth of the fermenter does not touch the faucet.

Pitching the Yeast

22. Remove the funnel and carefully pour the contents of the yeast packet into the carboy (fermenter). Insert the rubber stopper.

23. Dip your hand into the sanitizer and then cover the hole of the rubber stopper - shake aggressively to agitate the yeast. The idea is to break up the yeast and introduce it to oxygen and wort.

Three Days Later

27.After three days, use the reserved sanitizer to sanitize and fill the 3 piece airlock. Slowly pour the sanitizer in until it reaches the fill line, then replace the tubing with it.

BOTTLING INSTRUCTIONS

Bottling Equipment:

8 quart pot with a lid
Small saucepan with a lid
8-12 quart container
Mini Auto-Siphon

Tubing
Measuring cup
Sanitizer
Slotted Spoon

10 Bottles (non-twist off or swing top such as Grolsch)
10 Bottle caps (if non-twist off)
Bottle Capper (if non-twist off)

Preparing the Priming Solution

Siphoning into the Bottles

15. Line up your bottles in the sink and siphon the beer from the bottling pot into the bottles using the auto siphon in the same way. Once the beer approaches half way up the bottle neck, click the bottling clamp into place. When the tube attached to the siphon is at the bottom of the next bottle, release it to start filling again.

16. Place a cap on each bottle. Use the capper to cap each beer individually by placing it over the cap/around the neck and firmly, but slowly swinging the handles down.

17. Once you are done capping, rinse the outside of the beer bottles with cold water, dry, affix any labels, and store the beers in a cool dark space for 2 weeks.

18. After 2 weeks, refrigerate your beer overnight and enjoy! Post your beer and tag @satchelbeerkits to be enrolled in our monthly recipe kit giveaway!

FERMENTER CLEANING

While there are many ways to clean a fermenter, we find that the most consistent method is to use a chemical called PBW - available here.The instructions below are for 10g PBW tablets, but the same instructions apply for roughly 1 tsp of PBW powder.