Beer and bread share so much in common, not just in key ingredients, (yeast, grain, and water), also in the importance of freshness. Like a good loaf of bread, most beers except for a few styles that actually improve with age, require timely consumption after being produced, to achieve a maximum flavor and quality finish. That’s one reason it’s possible with continued practice and experience to make a home brew that tastes almost as good, and sometimes better than many of the commercial beers purchased at the store.
In this episode, veteran beer-making instructor Jeremy Frey, from F. H. Steinbart Company, one of the oldest home beer supply houses in the country, shows us how to make a batch of home-made beer. Below is the recipe from the video.
Amber Ale recipe
- 1- 7 lb. Jar Steinbart Light LME (Briess Brewers Gold Malt Extract)
- 1- 1 oz. Bag Norther Brewer Hops
- 1- 1 oz. Bag Fuggle Hops
- 1- Bag of crushed, vacuum sealed grain:
2 oz. Chocolate Malt
1 lb. Crystal Malt 60L
- 1- Whirfloc Tablet (clears the sentiments from the bottled beer)
- 1- Package US-05 Ale Yeast
- 4- Hop Steeping Bags
- 1- Kit Instructions (for those who purchase the complete kit from the F.H. Steinbart Company)
Beer Making Instructions:
- Heat between 2 gallons and 5 gallons of water (a 6 gallon pot is ideal, but not essential) to 165 degrees Fahrenheit.
- Place the grains in a steeping bag and steep at between 160-170F for 30 minutes. Remove the grains from the heated water.
- Turn off heat and add malt extract, stirring until fully dissolved.
- Return to heat, bring to boil for 5 minutes then add bitterring hops (Northern Brewer)
- Continue boiling for 45 minutes then add 1/2 oz. of aroma hops (Fuggle) and Whirlfloc tablet or Irish Moss (removes the sediment for a clear looking finished beer).
- Boil for 15 minutes then add remaining 1/2 oz. of aroma hops (Fuggle).
- Turn off heat and cool mixture by placing kettle in an ice bath or using a wort chiller.
- Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
- Aerate unfermented wort (shaking works well).
- Pitch yeast and ferment at 68F to 70F.
- In 1-2 weeks, measure the specific gravity (SG) of the beer using a hydrometer. The batch of beer is ready to be bottled, or put into cornelius tank (with a carbonation system) if the SG is below 1.016 and the beer no longer appears to be fermenting (foaming, and releasing gas bubbles) in the fermentation bottle or keg.
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