DEFALCO'S BASIC BREWT RECIPES by hgr13352

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									                                  DEFALCO'S BASIC BREWT RECIPES
PROCEDURE:
(Note: If you are using Wyeast liquid yeast, prepare the yeast 48 hours prior to brewing! Go to the "HOW
TO MAKE & USE A YEAST STARTER" section in the "BREWING YEASTS" page on this website for the
proper care and feeding of liquid yeast.) If you are using White Labs Pitchable Yeast, simply remove from
refrigerator and allow to warm up to room temperature during the brew session.
1. In a small saucepan, bring a gallon of water to 160º-170º and turn off the heat. Add the bag of grains and
water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal
temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled
kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil
and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your
stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops and boil 40 minutes.
Now add the flavoring hops and boil 15 minutes. For aroma, add the finishing hops and immediately turn
off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water
(A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20-30 minutes in the
cooling bath.
4. While the wort is cooling, rehydrate the dried yeast. To do this, sprinkle the yeast into a cup of lukewarm
(90º-100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes. For best results, we
recommend using Wyeast or White Labs liquid yeast. See our instruction sheet for information on how to
prepare this yeast for use in these recipes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the
temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures
above 60º (Add.001 for every 7º above 60ºF).
6. If the temperature is less than 85º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and
place the lid and airlock over the fermenter. Although ideal fermentation temperatures are much lower, it is
very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any
case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. For best results, ferment ales at 60º - 75ºF. For cold fermentation, ferment at 45º - 55º.
8. a). If you are using the double stage method, the beer will be ready to rack (siphon) when the rocky head
subsides (2-4 days) and the gravity drops to approximately one third of the original gravity or less. Siphon
the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to
within 2-3 inches of the fermentation lock. Allow to ferment and settle until action has virtually ceased and
the beer has clarified.
                                                       OR

b). If you are using single stage fermentation, allow wort to ferment for 7 days, then proceed with bottling
preparations.
9. Check the specific gravity. This final gravity (F.G.) should read about the same as the "F.G." figure in
the recipe box (or less). If it is more than .005 higher than our predicted F.G., do not bottle until you call
us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan
containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are
siphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately siphon
the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks, or if you have cold fermented your beer,
age at 55º for three weeks before chilling further. Peak flavor is reached for many beers after six weeks and
lasts several months. Note: stronger beers will require longer maturation times.
12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the
bottles. Enjoy your homemade beer!

								
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