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Making Supplies
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Can opener
Measuring cups
16 Quart (or larger) pot (stainless or enamelware)
Non-wooden stirring spoon or paddle
Floating Thermometer
Primary fermentation bucket w/ lid (6.5 gallons)
Airlock
5 ft. siphon tubing
Racking cane
Bottle filler
Bottling bucket (spigot optional) (6.5 gallons)
Two cases of beer bottles
Crown caps
Bottle capper
Sanitizer
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1 gallon water (boiling)
3.3 to 4 lb can of plain malt extract (Light, Amber, or Dark)
2 lbs dry malt extract (Light, Amber, or Dark)
2 oz hop pellets (low to medium bitterness)
3.75 gallon water
1 pct ale yeast
5 oz (~3/4 cup) corn sugar (for priming at bottling)
It's easy because all the
ingredients are included to
create the style of beer you
love!
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1) Before starting, everything touching the wort (the mixture that is to become beer after
fermentation) MUST be sanitized. This can be done by first cleaning the equipment, then immersing
in a solution made up of 1/4 cup of household chlorine bleach (Clorox) in one gallon of water. The
equipment must then be rinsed well to remove all traces of chlorine. Other sanitizing solutions are
available which require less rinsing or sanitize while drying.
2) A few hours prior to starting, refrigerate 3 3/4 gal of water (for step 10).
3) Soak can of malt in a hot tap water bath for 20 minutes to soften.
4) Add 1 gal of tap water to the 16 quart pot and bring to boil.
5) Take the pot off the burner and add the can of malt extract to the water. Be careful to stir so that
none of the extract touches the bottom of the pot . This prevents bottom burning.
6) Add 2 lbs of dry malt. Make sure all the malt is dissolved and return to burner and bring to boil.
Watch for over boiling.
7)You may need to blow on the mixture or even remove from heat for a short time until you reach
the boil break. This is when the now wort will boil with little foam.
8) Add 2 oz hop pellets.
9) Boil for 30 - 60 minutes. The longer the boil, the more the hops can bitter/flavor the beer. Stir
occasionally to avoid burning.
10) Add the 3 3/4 gal refrigerated water to the fermenter.
11) Pour hot wart into the fermenter.
12) Mix vigorously with a spoon or paddle. This will introduce some oxygen into the wart to be
consumed by yeast.
13) Follow instructions on the yeast packet.
The beer described, made with 100% malt, is known as "Real
Beer", made in the tradition of the beers of Europe. To make a
lighter beer, substitute 3 cups of Corn Sugar for 1 pound of
the Dry Malt Extract. For an even fuller bodied, more flavorful
beer, with proportionally higher alcohol, more malt extract can
be added.
