ART'S BREWING SUPPLIES

Text Box: Doing the experiments in order will teach you more about how to use ingredients & more importantly the flavor they impart to the beer, then when you read a recipe you will understand more about the end product’s flavor. You can make adjustments for your own taste, or make the beer and see how close your estimated taste was. BASIC BREWING INSTRUCTIONS Starter kit prices on page 2. Take the label off the can and heat can or bag in pot(pot #1) of HOT water for 20 minutes(do not heat on burner with bag in the water it could melt for experiment 2). This makes it easier to pour. In another pot(pot #2) bring 1 gallon brewing water to a boil. #3 pot should be 5 gallon(less chance of boil over, it is messy) stainless steel is best(porcelain canning pots can work until cracked or chipped). Don't use aluminum. Pour the malt & sugar into pot #3(5 gal.). Rinse bags with water from pot #2, to make sure you get all the concentrate into pot #3. Now mix all the malt, sugar, & water together(any sugar left on the bottom of the pot will burn there) until totally dissolved. Add 1/2 to 1 gallon water TURN ON THE HEAT, and bring to hard rolling boil. During the boil watch out for foaming. If it looks like it is going to boil over remove from heat(electric stoves) or turn down the heat(gas stoves). Boil over's are a real mess CAUTION. Boil hard for 60 minutes making sure to watch for boil over the whole time. Add contents of pot # 3(5 gal. pot) to primary fermenter and fill to the 5 gallon level(put a mark on the outside of the bucket) with cold brewing water. Cool to 75 degrees Fahrenheit (65 would be better) by putting the bucket in a tub full of cold water(ice in the water will help to-don't put ice in the wort (beer). If using glass be careful (too hot or too cold), you can easily crack them. Once Cooled then rehydrate your yeast (see rehydrate yeast below). While rehydrating your yeast aerate your wort(unfermented beer) well. Pitch(add) your yeast seal the bucket and attach the air lock 1/2 full of water. If it is not bubbling CO2 through the air lock water in 24 hours call us immediately for instructions. Let it ferment out until you don't see bubbles through the air lock in a 3 to 5 minute interval. Then proceed to bottling. Don't forget to try your beer while you are bottling. SANITATION Sanitation can only be accomplished with clean brewing equipment. Get it clean with hot water and elbow grease. Once clean we suggest a chemical cleaning to remove the beer stone(an acidic deposit). Caustic will remove the beer stone, there are may. TSP., B-Brite, and many others will do the job. My favorite is CIPTON, IN MY OPINION IT IS HARD TO BEAT(CLEANING & RINSING). Any deposits will harbor the yeast and bacteria from the sterilants. Now that the equipment is clean. We need to sterilize, again there are many. I think the best is IODINE. This is a special Iodine solution for brewing.

Text Box: art’s brewing supplies 642 South washington street Salt Lake City, Utah 84101 Phone: 1-801-533-8029

IMMEDIATELY AFTER USING & THEN STORED! WHEN YOUGET READY TO BREW AGAIN IF IT HAS REMAINED CLEAN, STERILIZE AGAIN JUST BEFORE YOU USE IT ! It is especially important for plastic equipment. Why allow things to grow in the porous material while your waiting to brew again.

WATER

Use well water(as long as it is checked for contamination), bottled water, or charcoal filtered water(be careful bacteria can grow in filters). We want all the minerals. We just want to get rid of the chlorine. We don't want soft water because of the salt. We don't want reverse osmosis water because it doesn't have minerals(unless we add them back).

REHYDRATE YEAST

Use plain brewing water(no sugar added). Be very careful of your temperatures, too high a temperature can damage or kill the yeast. Leave to rehydrate no longer then 10 minutes(to long can damage or kill your yeast).Put the yeast in 1 cup of 100 degree Fahrenheit water for only 10 minutes. Before rehydrating, make sure you have cooled your wort to pitching temperatures of

65 to 75 F. for Ales.

FLAVOR GRAINS

The grains give color, body, and flavor to the beer. Put the grains in 2 gallons cold brewing water and heat slowly to 155 degrees Fahrenheit(use your thermometer). Take off the heat and let sit for 15 to 20 minutes. Strain the water out(do not squeeze it). Use this tea with everything else during the boil.

THE REST OF THE INSTRUCTIONS ARE ON THE NEXT PAGE