Brewing the Easy Way – Part 1

There are a variety of ways to brew beer, each requiring a certain skill level. This weekend I decided to brew a Texas Blonde Ale using the simplest method, malt extract brewing. This method is the quickest and easiest because there are no grains to steep. The homebrew store provides you with a malt extract that you use instead, thus eliminating the steeping process.

If you are new to homebrewing, this is definitely the best way to start.

The equipment you need for the first part of the brewing process: a large metal pot, a 7-gallon plastic bucket with air-tight lid, a large spoon, a thermometer, a hydrometer, and a sanitizing powder.

Step 1: Sanitize everything meticulously using the dissolved sanitizing powder.

Step 2: Bring about 2 1/2 gallons of water to a boil. Once boiling remove from heat.

The malt extract is caramel colored and very sticky. Be careful not to get it all over the place!

Step 3: Carefully pour the malt extract into the pot of hot water. Because the extract contains a lot of sugar, you must stir it thoroughly to keep the sugar from burning. You now have made the wort.

Step 4: Reheat the wort to a rolling boil.

Step 5: Once the wort is at a rolling boil, add in the package of hops. Hops give the beer a little extra flavor and aroma. Let boil for 60 minutes.

Step 6: After 60 minutes, remove the wort from the stove and cool it off to 80 degrees F (this is where your thermometer comes in handy). Ideally you want to cool it off within 20 minutes. I like to put half the wort into another pot and put them both in an ice bath in the kitchen sink.

Step 7: Once the wort is around 80 degrees F, pour it into your 7-gallon plastic bucket (which serves as the primary fermenter). Carefully add enough water to make a total volume of 5 1/4 gallons (will roughly be 2 gallons of wort and 3 1/4 gallons of water).

Step 8: Place your hydrometer in the plastic bucket. Record the Original Gravity. The OG for my Blonde Ale is 1.042.  This number will help you determine the alcohol content of your beer.

Step 9: Stir in the liquid yeast.

Step 10: Place your rubber stopper and airlock into the hole on the lid. Store the bucket in a safe area that won’t be disturbed.

Within 24 hours the beer will begin to ferment. This is the process in which the yeast is metabolizing the sugar in the wort. You will be able to smell the gases being released. That’s the smell of beer being made…mmmmm! After 1 week, you will be ready for Part 2.

Part 2 will examine the secondary fermentation process.