A Timeline for Beer
Make your great beer by following these easy steps
1A:
If no specialty
grains are used
Bring 1 1/2 to 2 gallons of water to a boil and remove from heat.
Bring 1 1/2 to 2 gallons of water to a boil and remove from heat.
2: With the pot off the heat, add all the malt extract and stir until dissolved. Return to heat and bring to a boil*.
*WATCH FOR BOIL OVERS!!

Your mixture is now called wort.
3A: When using hopped extract boil for 30 minutes. If using finishing hops add for the last 10 minutes of the boil.

1B:
If using specialty
grains
Bring 1 1/2 to 2 gallons of water to 160°. and remove from heat. Add grains to straining bag and steep for 20-30 minutes. Rinse with 2 cups of 170° water, then discard spent grains.
Bring 1 1/2 to 2 gallons of water to 160° and remove from heat. Add grains to straining bag and steep for 20-30 minutes. Rinse with 2 cups of 170° water, then discard spent grains.
2: With the pot off the heat, add all the malt extract and stir until dissolved. Return to heat and bring to a boil*.
*WATCH FOR BOIL OVERS!!

Your mixture is now called wort.
3B: When using unhopped extract boil for 60 minutes. Hops are added at intervals specified in the recipe.

4: While the wort is boiling, sanitize EVERY piece of equipment that will be used to ferment the beer. Use 1 tbsp. of unscented household bleach per gallon of water. A 30 minute soak time is sufficient. 5: After sanitizing your fermenter, rinse well with warm water and add 2 gallons of cold water.

Pour in the boiled wort, straining off any hops, and top to 5 gallons with cold water.
6: Pour in the boiled wort, straining off any hops, and top to 5 gallons with cold water.
When the wort is cooled to 70° - 80° pitch yeast and place lid on tight. Install the airlock with the proper level of water. Store in an area that will maintain 65° to 70° constant temperature.
7: When the wort is cooled to 70° - 80° pitch yeast and place lid on tight. Install the airlock with the proper level of water. Store in an area that will maintain 65° to 70° constant temperature.

8: Fermentation should start within 24 hours and indicated by a bubbling airlock.
Once bubbling in the airlock has stopped (3 - 4 days) transfer wort to a sanitized 5 gallon carboy and install airlock.
9: Once bubbling in the airlock has stopped (3 - 4 days) transfer wort to a sanitized 5 gallon carboy and install airlock.
After 14 days total, transfer to a bottling bucket. Add corn sugar (3/4 cup) or Dry Malt Extract <D.M.E.> (1 1/4 cups) boiled in 1 cup of water for 2 - 5 minutes.
10: After 14 days total, transfer to a bottling bucket. Add corn sugar (3/4 cup) or Dry Malt Extract <D.M.E.> (1 1/4 cups) boiled in 1 cup of water for 2 - 5 minutes.

11: Sanitize caps in boiling water. Sanitize the bottles in bleach water and rinse.
12: Fill the bottles and seal with the caps.
13: Age your beer for 2 weeks then enjoy!
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