| The first thing you will need to do is acquire the | | | | stage is to quickly cool the wort by removing it from |
| ingredients and equipment for this brew. You will | | | | the stove and putting it in the sink full of ice. I have |
| need the standard equipment for making a home | | | | found the best way to do this is to fill the sink with |
| brewed beer and the following supplies: | | | | about a half inch of cold water, add put the pot on |
| 7 pounds of Canadian light syrup | | | | this thin layer, then add a bag of ice evenly around |
| 0.5 pounds of Pale Malt (grain) | | | | the pot. I do it this way to keep an even |
| 0.75 pounds of 60L crystal malt (grain) | | | | temperature around the outside of the pot while also |
| 0.5 pounds of Chocolate malt (grain) | | | | keeping the pot level. If you add the ice in before |
| 2 ounces of Fuggles pellet hops (bittering) | | | | the pot, you will have trouble getting it level. |
| 1/2 ounce of Golding pellets hops (flavoring) | | | | While the wort is cooling, you should take this time |
| 3/4 cup of priming sugar | | | | to sanitize your fermenter. Mix a teaspoon and a |
| 1 packet of Munton's Gold ale yeast | | | | couple of cups of water into the fermenter making |
| Hop bags and grain bags | | | | sure all surfaces get wet. Pour out the solution onto |
| Pour the grain into a grain bag. I recommend that | | | | the top of the fermenter. Rinse the inside of the |
| you divided the grain into 2 sections separated by a | | | | fermenter and the top at least two times before |
| knot because this is a large amount of grain to hold in | | | | adding the wort. |
| a single bag. Fill your pot with 2 gallons of water, add | | | | By this time your wort has probably cooled down |
| your grain bag, and begin to heat on the stove. Heat | | | | quite a bit. When it reaches 100 degrees it is time for |
| until 150 degrees F. For the next 30 minutes keep | | | | it to be added to the fermenter. Pour a little bit of |
| the temperature between 150oF and 160oF. If the | | | | water to the bottom of the fermemter, making sure |
| temperature goes past 160, you may reduce heat by | | | | the nozzle is shut, before adding your wort. Fill the |
| adding cold water. During this time, occasionally lift | | | | rest of the fermenter up with tap water to the |
| the grain bag and allow it to drain. Do not squeeze | | | | 5-gallon level.Add the yeast packet to the mixture |
| the bag. After 30 minutes is up, lift the bag from the | | | | making sure that you are stirring during this process. |
| pot and again allow it to drain. Discard the grains. | | | | It is important that the yeast is aerated. Put the top |
| Increase temperature and bring contents of pot to a | | | | on the fermemter making sure that is it on there |
| boil. Remove from heat and add the Canadian light | | | | tight. Fill the air lock halfway with water and fit it on |
| syrup stirring while adding. Keep stirring until it is | | | | the lid's hole. |
| completely dissolved. Put the 2 ounces of Fuggles | | | | The hardest part of making this brew is complete. All |
| hops into a hop bag and tie knot. Add the hop bag | | | | you have to do now is wait. After about half a day |
| to the pot, return to heat, and boil for 45 minutes. | | | | you will notice the air lock will begin to bubble and |
| Put the 1/2 ounce of Golding hops into a hop bag and | | | | inside a think foam will be forming on the top of the |
| tie knot. Add bag to pot and boil for another 15 | | | | wort. After 2-3 days I usually transfer my mixture to |
| minutes. | | | | a glass fermenter for the remainder of the process, |
| After boiling is done, remove the hop bags from the | | | | but this step is not necessary. What is important |
| pot. At this stage, the mixture is known as wort, | | | | though, is that you wait until all the foam is gone |
| which is just a word for unfermented beer. The next | | | | before bottling. |
