Step-by-Step Homebrewing Instructions

(upbeat rock music)

My name is Kyler Serfass from the Brooklyn Homebrew

and I'm going to teach you how to brew a batch of beer.

The first thing you want to do is bring some water

up to about 165 degrees on the stove.

Once you have your water preheated

it's time to add your grains.

Once you've added the grains to the water

stir it to make sure all the grains are wet.

Once you've mixed in your grains

you want to check the temperature.

The sweet spot is about 150 to 155 degrees Fahrenheit.

If you're a little low, put it back on the stove.

If you're a little high you can stir out a little heat.

Once you've reached your ideal mash temperature

put the lid on and set a timer for 60 minutes.

While your grains are mashing

you want to get a larger pot on the stove

with a large amount of water

heating up to about 180 degrees Fahrenheit.

The next step is to rinse the grains or sparge them

using the large amount of water at high heat.

Your goal here is to stop conversion

and to rinse the remaining sugars from the grains.

Now we're going to rinse the grains kind of like a tea bag.

Discard the grains and now you've essentially created wort.

Bring this liquid to a boil

and set a timer for 60 minutes.

At that time, add in your malted barley extract

and your hops.

Depending on your recipe

you'll be adding hops at different times.

Typically, a bittering addition at 60 minutes,

a flavor addition at 30, and then an aroma slash flavor

at 15 to zero minutes.

So now we're going to add our extracts.

There's two main types of extracts.

Here I'm going to add in the liquid extract.

Also add your dry extract.

Make sure to mix it in really well.

Bring this to a boil for 60 minutes

and add your hops depending on your recipe.

For this beer, we're going to add

a single bittering addition at 60 minutes

and then blast it with a ton of American hops

during the last 15 minutes.

After boiling for 60 minutes,

you're going to need to chill down your beer

to room temperature.

Most home brewers are going to use an ice bath

or something similar, here we're going to use

a copper wort chiller that works as a heat exchanger.

You put this in about ten minutes left in the boil,

run cold water through it

and it pulls the heat from the wort

and chills it down efficiently and quickly.

Once you've chilled your beer

down to about 65 degrees Fahrenheit,

it's time to transfer it into your carboy.

It's very important at this time

that anything that touches the chilled wort

needs to be sanitized.

I pre-sanitized this auto syphon

and now I'm going to transfer the chilled wort

into the fermentor.

Make sure you have a clean and sanitized carboy.

Your carboy and anything that touches the beer

after it's chilled needs to be sanitized.

The last thing we're going to do

is oxygenate our wort and add our yeast to it.

Take your sanitized stopper

and put it onto your carboy

and then give it a shake for about five to ten minutes

to get some oxygen in it.

Once you've got some oxygen in there

it's time to pitch your yeast.

Pitching your yeast is just a fancy way of saying

add your yeast.

I sanitized this funnel

and now we're going to put in our liquid yeast.

Make sure everything is sanitized,

including your funnel and the outside of the yeast package.

I usually just dip the whole package into the sanitizer.

Once you've added your yeast

it's time to put your stopper on top.

This allows CO2 to escape while it's fermenting

and prevents oxygen to get in.

Now you want to put this in a cool dark place,

about room temperature,

65 to 75 degrees, and let it ferment for about two weeks.

After that two weeks is up,

once the yeast have created CO2 and alcohol,

you basically have beer and it's almost ready to drink.

So good luck and happy home brewing.

(upbeat rock music)