Beer Name: __________________ Brew Day: _____________ OG:__________

3 Days before Brew Day (for beers greater than 1.050)

• Prepare Yeast Starter (Swirl actively for 2 days)

1 Day before Brew Day

• Collect 6 to 7 gallons of water. Chill half of it overnight
• Chill the starter (or smack the yeast pack for smaller beers)
• Clean fermenters and kettles

Day of Brewing

• Remove yeast or starter from fridge

• Steeping (if using grains)

  • Bring 3 quarts of water to 170°F

  • Add crushed grain, stir thoroughly, and steep for 45 minutes. (If you have a grain bag, fill it with the grain and steep the bag)

  • Bring 3 quarts of sparge water to 170°F

  • Strain steeping liquid into 20-quart kettle

  • Rinse grains with sparge water, don't squeeze out the excess liquid, discard

• Boil

  • Add water to bring kettle to 3 gallons and put over high heat

  • Mix sanitizing solution to fill fermenter. Clean and sanitize airlock, funnel, hydrometer, thief, and foil

  • Warm LME container in a pot of hot water

  • Once boiling, pull the kettle and add the extract, stir thoroughly, and return to the heat For paler beers, add the extract after 50 minutes of boiling with the hops. (See Late-Extract Variant)

  • Add the bitter hops and start the brew timer. Add the remaining hops at the appropriate time. Remember recipes always specify time as “Time Remaining.” (For example, a 5-minute addition goes in with 5 minutes left in the boil, typically 55 minutes)

  • 15 minutes remaining, add yeast nutrient and kettle clarifiers (Irish moss, whirlfloc)

  • Fill your sink with cold water and ice

  • 0 minutes remaining, kill the heat and stir the pot rapidly to generate a whirlpool.

• Chill and Pitch (Everything's Sanitary Now)

  • Set the settling pot into the ice bath and wait until the wort temperature reaches around 90°F

  • Fill freshly sanitized fermenter with 2 gallons of chilled water.

  • Add the wort and top up with any remaining chilled water to 5 gallons.

  • Seal the fermenter and shake vigorously for 10 minutes to ensure complete mixing

  • Using the sanitized thief or turkey baster, withdraw enough wort to take a hydrometer reading.

  • Decant the spent starter liquid and swirl to suspend the yeast. Pour the yeast into the fermenter and seal the beer away.

Ferment (1 to 3 weeks after Brew Day)

• Ferment for 1 week at recommended temperature (generally 65°F to 70°F)
• Check the hydrometer to confirm completion
• For clearer beer, transfer to a sanitized carboy for 2 weeks of settling.

Bottle (3 to 5 weeks after Brew Day)

• Sanitize the bottling bucket, bottling wand, hoses, and spigots.
• Boil approximately ¾ cup of priming sugar in a cup of water for 10 to 15 minutes, add to the sanitized bottling bucket.
• Rack beer (via siphon) to the bottling bucket, allowing to swirl to mix with the sugar.
• Fill each bottle, cap, and set aside in a warm space for 2 weeks.
• Chill and test a bottle. If carbonated, you're ready! Otherwise, wait another week and repeat.