Extract Brew Day, Overview

Your brew day can be an all day affair, so plan accordingly. Here’s a general overview of what a typical extract brew day will look like.

Keep in mind that some steps / temperatures will change based on your recipe.

1. Heat 6 quarts of Campden treated water to 140 degrees.
2. With heat off, stir in 6.6 pounds (2 cans) of liquid extract and .5 lb table sugar until dissolved.
3. Add as much Campden treated water to pot as you can to get either 6.5 gallons or within 2-3 inches from the top.
4. Turn on heat and bring to a boil. WATCH FOR HOT BREAK aka BOIL OVER.
5. After HOT BREAK, set timer for 60 minutes.
6. Add hop additions at stated boil times.
7. At 20 minutes left, place wort chiller in kettle if using a coil chiller. This will sanitize the chiller.
8. Add Whirlfloc at 10 minutes left in boil.
9. At 0 minutes, turn off heat.
10. Turn on wort chiller or move to ice water bath.
11. Chill wort to 65 degrees.
12. Siphon wort to fermenter, add makeup water to get 5 1/4 gallons. Check Original Gravity (should be 1.040-1.050). Pitch yeast. Place lid / bung and airlock on fermenter. Fill airlock with sanitizer.
13. Ferment at 68-72 degrees for 2 to 3 weeks or what your recipe calls for.
14. Check final gravity. If below 1.020, it’s okay to bottle.

Bottling Instructions

1. Boil 5 ounces of Priming Sugar in 2 cups of water for 5 minutes (can use corn or table sugar if no priming sugar is available).
2. Cover container and cool to room temperature.
3. Add cooled sugar solution to bottling bucket.
4. Rack beer into bottling bucket and gently stir with sanitized spoon to mix. Be careful not to introduce oxygen. Keep in mind to stir every 15 minutes while bottling.
5. Bottle and cap.
6. Store bottles at room temperature for two weeks.
7. Chill and enjoy.