“STOP THE PAIN” – Batch #
Date of brew: _________ Original Gravity ________________
Date of bottling: _______ Final Gravity ___________________
Yield: _________________ Alcohol content :________________
Cap Colour: ____________
PREPARATIONS
o Boil a small pot of water to use for yeast rehydration
o Clean all brew tanks, pots and pans to be used, strainer, airlocks and hydrometer with boiling water and set aside.
o Boil the following amounts of water and leave the water in the tanks during further preparations. This is the water that will be used in fermentation. (the remainder of the volume will be made up of wort and melted ice used for cooling the wort)
|
| 10 litre tank | 20 litre tank | 60 litre tank |
| Water | 2 Litres | 12 Litres | 40 litres |
o Gather all ingredients and weigh out the correct amount as follows:
| Ingredient | 10 Litres | 20 Litres | 60 Litres | 140 Litres |
| Pale malt extract | 1.5 kilograms | 3.0 kilograms | 9.0 kilograms | 21.0 kilograms |
| Crystal malt | 100 grams | 200 grams | 600 grams | 1.4 kilograms |
| Chocolate malt | 40 grams | 80 grams | 240 grams | 560 grams |
| Cara red grain | 50 grams | 100 grams | 200 grams | 700 grams |
| Marris Otter grain | 50 grams | 100 grams | 200 grams | 700 grams |
| Progress Hops | 12 grams | 24 grams | 72 grams | 168 grams |
| Styrian Golding hops | 14 grams | 28 grams | 84 grams | 196 grams |
| Yeast | Half packet | Full packet | 3 packets | 7 packets |
BREWING
o Heat a stock pot of water (5 litres of water if doing a 10 or 20 litre tank, 10 litres of water for a 60 litre tank) to 70C and then remove from heat
o Add all grains to the stock pot in a hops bag, cover and allow to steep for 20 minutes.
o While ingredients are steeping; rehydrate the yeast by stirring it into 2 cups of 35C water, in a glass container then cover with cling film and set aside
o Once the grains have been steeped, remove them from the water and bring the water to a boil
o Prepare the hops for addition
o Full measure of Progress hops
o 2 half measures of Styrian Golding hops
o Remove the pot from the heat and stir in the Pale malt extract
o When the extract has completely dissolved return the pot to a boil
o Add the Progress hops and one of the Styrian Golding hops
o Begin timing the one-hour-boil
o Tend the pot and watch for the ‘Hot break’. TIME OF HOT BREAK: __________
o After 45 minutes of boiling add the second measure of Styrian Golding hops
o When the one-hour-boil is over put the lid on the pot, and remove from the heat
o Cool the wort to between 18C and 32C as quickly as possible by placing the pre-boiled ice in the wort and stirring until the ice has melted (0.7kg of ice per litre of boiling wort)
o Check that the water in the brew tank has cooled, if not then add sterilized ice.
o Add the rehydrated yeast to the brew tank
o Add the wort to the brew tank by pouring it through a strainer
o Top up the brew tank with cool water if necessary (ALREADY BOILED!)
o Sterilize the hydrometer
o Take a hydrometer reading and make note of the original gravity ________________
o Seal the brew tank and move it to its final location (pick somewhere which stays at 18C-23C)
o Once finished moving the tank, insert the airlock.
o Fill the airlock to the “fill line” with coloured water
o Boil a large pot of water and freeze it so it may be used during the next brew to cool the wort.
Fermentation Observations:
Bottling
o Gather materials
o Hydrometer
o Bottles
o Crown caps
o Siphon tubing, valve and sediment trap
o Mixing tool
o Sugar
o Steam gun
o Boil a large pot of water to use for sterilizing
o Boil a medium sized pot of water for the priming sugar
o Prepare the priming sugar
o dissolve 2.5 grams of sugar per 500ml bottle in as little boiling water as possible and leave to cool
o Sterilize mixing tool
o Sterilize the hydrometer
o Remove the airlock from the brew tank and move it to the correct location for bottling
o Open the tank and measure the final gravity ________________
o Add the priming sugar
o Gently mix the priming sugar into the beer and reseal the tank
o Allow 30 minutes for the beer to settle
o Sterilize all bottles to be used with a steam gun
o Sterilize all crown caps to be used
o Sterilize siphon tubing, sediment trap and siphon valve
o Prepare siphon for use by filling with hot water
o After the beer is settled; re-open the brew tank and insert the siphon
o Begin filling bottles
o Cap and label all bottles and pack in boxes
o Leave boxes at 18-25C for 2 weeks before drinking
Additional notes:
Tasting notes:
During bottling:
After one week:
After two weeks:
After three weeks:
After one month:
