Guide to simply brewing from extract

  1. Put extract can or tub in sink of hot water to soften
  2. Take 2 ½ gallons of water (tap, filtered, or bottled...not distilled), and place on stove
  3. Heat to 155F.
  4. Remove from heat
  5. Place cracked grain in grain bag and add to extract in brew kettle.
  6. Allow grains to steep for a minimum of 30 minutes.
  7. Slowly stir Malt Extract in water to dissolve. This may take as long as 15 minutes to dissolve.
  8. Turn up the heat to achieve boil.
  9. Add bittering hops... set timer for 35 minutes.
  10. After 35 minutes, add Irish Moss... set timer for 25 minutes.
  11. After 25 minutes, remove from heat, cover pot and place in ice bath.
  12. Cool to 70 to 80 deg. F.
  13. Add to primary fermenter by straining through filter funnel, top up with water to 5 gallons and mix and aerate well by shaking fermenter.
If using liquid yeast, follow the liquid yeast starter instructions.

If using dry yeast, sanitize a glass and proof (rehydrate) yeast in 95 Deg. F water, cover with aluminum foil. Wait 10 minutes and stir with sanitized spoon. Wait 5 minutes and pitch into cooled wort.

You should have active fermentation within 8 to 36 hours.

Once fermentation is complete, transfer to secondary (if you have one) for 1 to 4 weeks or bottle as usual.

Add dry hops to secondary 3 to 7 days prior to bottling. (You need a secondary for this procedure. If you do not have a secondary, add these hops 2 minutes before the end of the boil as finishing hops).