Beer Making Guide
1. Clean and sterilize all equipment to prevent any
bacterial infections from spoiling your beer. We recommend Chlori Clean
(pink chlorine detergent powder) for sterilizing all equipment. Rinse thoroughly
with warm tap water to remove chlorine.
2. Cans of unopened malt should be immersed into hot
water for 10-15 minutes to allow for softening and easier pouring of contents.
3. Bring to boil at least 4 litres of cold tap water in a large stainless
steel or enamel pot.
4. Remove from heat and add can of malt extract and corn sugar or
Beer Quik™ high
maltose syrup. Stir until dissolved. Return to heat and bring to a boil, allow
to simmer for 30 minutes, stirring occasionally and ensuring the mixture (called
wort) does not boil over or you will have a mess to clean up!!
5. Pour your wort into your sanitized and rinsed primary. Make up the
volume to 23 litres with cold water. Stir 2 to 3 minutes with a sanitized spoon
or paddle.
6. Take the temperature and ensure it is between 20-25 degrees C (60-80F)
before sprinkling the yeast over the wort.
7. Seat the cover and fix the airlock ( Don’t forget to half fill the
airlock with water). Place in a warm room 20- 25C. Fermentation should start
within 24 hrs.
8. Single Stage Method Leave in primary until fermentation is
complete ( 7-10 days) and the SG. remains constant for 2 days (SG. is usually
around 1.006 to 1.008 depending on type of beer). Then proceed to step 12
Bottling
9. Two Stage Method 5 days after start of fermentation (usually
day 6), carefully syphon into a sanitized and rinsed carboy. Be careful not to
splash the beer into the carboy as this may oxidize your beer and give you off
flavours. Putting the output end of your syphon hose to the bottom of your
carboy will prevent splashing.
10. Top up the level of liquid in your carboy with boiled cooled water to
about 2" from the neck. Attach the airlock and leave for another 7 days or
until fermentation is completed.
11. When fermentation is complete,
finings can be added (such as Super
Kleer), attach airlock and leave
another 4 days. Don’t worry if you leave it longer as the beer is only aging
and maturing. An added advantage of the two stage method is that clearing the
beer in the carboy will result in less sediment in the bottles.
12. Bottling: Single Stage Method: Clean and sterilize 66 341 ml
beer bottles and add to each one 1/2 teaspoon of dextrose (corn
sugar). This
will produce a small fermentation to naturally carbonate the beer. Syphon the
beer into the bottles leaving a 1" air space. Cap the bottles immediately
and place them in a warm place to condition for 10-14 days. Beer will improve
with 2 to 4 weeks aging
Two Stage Method:
Dissolve 1 cup of dextrose
(corn sugar) in 1 1/2 cups of hot water
to make a sugar syrup. Syphon beer back into sterilized and rinsed primary. Put
syphon hose to bottom of primary to prevent splashing and gently stir in your
sugar syrup. syphon beer into bottles. Cap the bottles immediately and place
them in a warm place to condition for 10-14 days. Store the beer in a cool place
for aging. Beer will improve will with 2 to 4 weeks aging |
