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1. Add the required amount of sanitizer to your carboy or plastic bucket with 5 gallons of water. Many sanitizers such as B-Brite, Star San, and 5-Star are available. you can also use common, unscented household bleach at 1oz. per gallon of water. Also, fill your bottling bucket or another bucket with a sanitizing solution for sanitizing additional equipment later in the process. If using liquid yeast, take it out of the refrigerator and allow it to warm to room temperature. |
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1). Add 1.25 gallon of water and heat to 170º F. Add gypsum if called for in the recipe. As the water is heating place your 24x24 grain sack in the bucket. 2). Take the 5 LBS of malt mix (not the malt-extract, the malted grains) and stir them into the water producing a thick, oatmeal like consistency, called mash. |
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The basic equipment requirements are as follows: A 7-9.5 kettle, mash tun (a vessel at least as big as the intended final volume with a false bottom or something that allows the sweet wort out), and finally a hot liquor tank (vessel that can hold hot water to sparge with). Other pieces of equipment that aren't required, but help, include a pH meter, sparge arm/ring, stand to hold the vessels, pump (if not gravity from vessel to vessel), mash paddle, mill, a good thermometer, and Promash software. Although not equipment, water modifiers such as calcium sulphate (gypsum), calcium chloride, lactic acid, etc. are helpful for adjusting water pH. |
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