Current Brewing Protocols (Updated: 30-AUG-01) for Extract and All-grain Infusion Mashes 1. Determine recipe 1a. Recipe is based upon 5 gal fermentation. Calculate pounds of grain, mash water amounts, water ammendments (in grams not "tsp."), etc. Record these values to avoid any confusion in the appropriate data sheet (extract, single infusion, or multiple infusion). 2. Purchase materials at least 3 days prior to brewing 2a. Purchase "Need Water" of spring water. 2b. If boiling > 3 gallons, make or buy ice if tap water is warm (i.e., summer months). 2c. At homebrew supply, purchase grains, hops, base liquid extract (if not brewing all grain), dry malt for priming if not using liquid extract for base, and caps (add an additional 1/4 oz hops for starter wort). 3. Activate yeast 3 days prior to brewing 3a. Use Wyeast regular size, keep refrigerated prior to use. Remove from refrigerator and let it come to room temperature. 3b. Activate liquid yeast smack pack and leave at room temperature for 24 hours or until it is fully blown up. 3c. Step 1 sanitize in B-Brite the following: spoon, 2 pots (large brewpot, medium saucepan), pot lids, strainer, thermometer, drilled no. 9 stopper, non-drilled no. 9 stopper, funnel and strainer, blowoff tubing, dropper (for moving wort), mash equipment if needed (tubing, Phalse Bottom, Tun) -and- starter airlock, flask, and small saucepan/lid. Do the sanitation in the 5 gal plastic bucket. 4. Make starter culture 2 days prior to brewing 4a. Step 2 sanitation of the following: spoon, small pot, flask, yeast package, drilled no. 9 stopper, funnel with strainer, thermometer, and airlock in 1 tsp Iodophor per 2 gallons of water for 2 minutes. 4b. In small pot, boil 1/4 cup liquid extract (or 4 Tbs dry extract), 1 pint water (roughly 500ml), 1/4 oz. hops for 15 minutes. 4c. Transfer to flask, cover with stopper, and sit in cold water bath. 4d. When temperature comes down to 26C (78F), pitch yeast, aerate well by agitation. Fill airlock 1/2 full with water, attach to stopper, and affix stopper to flask. 4e. During next couple of days, agitate 2X daily to increase aeration. 5. Chill water 1 day before brew 5a. Place "Water Added to Carboy" gallons of water in fridge and a bit more (another 1/2 gallon for mash temperature control). 6. Step 2 sanitation immediately before brewing 6a. Sanitize in 1/2 oz (1 Tbs) per 5 gal Iodophor solution all items in ``Step 1 sanitation'' for 20 minutes (except the last three items). Lay all items out on towel covered table. Rinse each item before using in tap water. 7. Single-Step Infusion Mash (if step-infusion go to Step 8, if extract go to Step 9) 7a. Measure out all water treatments, label, and save. 7b. Prepare Phalse Bottom with tubing in Tun. Wrap in insulating material leaving drain accessible. 7c. Heat X gallons "mash water" to 77C (161F) (X = pounds of grain divided by 4, see entry above) in large covered 5 gal pot. 7d. Heat 1 gallon water in covered 4 gal pot to boiling (T control). 7e. Get 1/2 to 1 gallon of water from fridge (T control). 7f. Add 1/2 of any Gypsum to the X gal "mash water". 7g. At 77C, pour "Mash Water" into Tun, making sure Phalse Bottom does not come up as you pour in. 7h. Slowly add grains to Tun, mix out any clumps at the top (smaller pieces will settle to the bottom, so you do not need to stir the entire mash, just the top). 7i. The mash should stay at 67C (153F) (65C=thinner to 70C=thicker). 7j. Cover Tun with large pot cover. Place blanket on top. 7k. Check temperature every 12 minutes beginning at t=0 (6 times in 1 hour). Adjust temperature with boiling water or cool water as needed. Record temperatures in data sheet. Adjust temperature with boiling water or cool water as needed and stir. Drain some wort into the 4 gal pot to help convect liquid. 7l. Heat "Sparge Water" to 77C to be ready at end of infusion hour. 7m. After 1 hour, test for starch conversion by dropping a bit of water into a dish. Add a drop of tincture of iodine. If starch present: will turn purple/black. Wait another 10 minutes and repeat step. If no starch: will not turn. 7n. Strain off wort into brew pot. Sparge until you reach "Water from Mash Drain" amount, sparging with 77C water. Refer to "Measuring volumes in brew pot using a ruler" in the Brew Log for information on how to do this. ---> new: define more carefully the sparging procedure. if we want to be using Phil's sparge arm or do a homemade version. ---> new: add adjusting pH of sparge water (5.5-6.0) with acid blend (1/4 tsp per 5 gallons). ---> new: drain off 1 quart wort at high flow rate, add back to mash. do this 5-15 times until wort starts to clear. ---> new: when wort is clearer, start draining the wort to your boil vessel. drain slowly. ---> new: slowly drain sparge water onto top of mash, using the sparge arm. ---> new: measure and record extract efficiency: http://www.bodensatz.com/homebrew/mash/efficiency.html 7o. Add "Water Added Boil" to pot to make sure total volume is "Volume of Wort in Boil". Proceed to Step 10. 8. Multiple Step-Infusion Mash ---> This protocol hasn't been written yet, because we haven't yet done a multiple-step infusion mash. We will be doing this mash in a 10 gallon stock pot, insulating the mash in a hot water cooler insulation wrap during the temperature rests. 9. Steeping grains. 9a. In pot, add "Water Added Boil" and heat to 150F (this should take about 10-15 minutes). 9b. Place grains in pot and steep at 150F for 30 minutes. Make sure temperature never exceeds 180F. 9c. Pour grain soup through strainer and into the large brew pot. 9d. Sparge grains with .5 gal water. 10. Boiling wort 10a. Add any Epsom salts (MgSO4), Chalk (CaCO3), or non-iodized table salt (NaCl) to wort. ---> new: during first 10 minutes or so of boil, a brown scummy skin will develop (hot break). strain this off. and add the hops AFTER this is removed. 10b. Raise heat and boil for 60 minutes adding hops throughout the boil according to the schedule for the given recipe. Lightly cover pot during last 5 minutes of boil. 10c. Add Irish Moss during last 25 minutes of boil. 10d. If using wort chiller, put it in the boil during the last 5 minutes. 10e. At end of boil, add remaining Gypsum (if used) to wort. 11. Prepare fermenter. 11a. During last 10 minutes of boil, rinse out primary fermenter and place on floor on top of a towel. Rinse out funnel and strainer and place on carboy. 11b. Add "Water Added Carboy" cold water to carboy. Aerate by agitation. 12. Cooling wort and adding to fermenter 12a. Remove wort from heat, cover. 12b. If not using a wort chiller (cold water to carboy will be approximately 2 gallons) then place in ice bath. Stir for 5 minutes being careful not to stir in air; stir ice water in opposite direction for added cooling. When ice water is warmer than wort, build new ice bath and repeat the process. 12c. If using wort chiller, hook it up and start chilling, stirring slowly. After initial cooling, check continuously with thermometer, build and ice bath for additional cooling. 12c. Strain wort into carboy. ---> new procedure: siphon wort into funnel with strainer so as not to take up the trub on the bottom of the brewpot. Use an aerator at the end of the siphon. This will increase aeration and remove trub. 12d. Plug with no. 9 undrilled stopper and roll carboy on the floor to mix well. 12e. Aerate wort by agitation. ---> new procedure: not necessary if using the new procedure in Step 12c. 12f. Take continuous temperature readings by placing thermometer through no. 9 drilled stopper. 13. Pitching yeast. 13a. Rinse dropper. Siphon off most of the wort in flask, leaving a little bit on bottom (i.e., make sure not to take up any yeast slurry). Sanitize outer lip of flask. 13b. When carboy temperature reaches 26C (78F), rinse dropper and take hydrometer reading. Record reading as OG. 13c. Pitch to primary fermenter by agitate remaining wort and pour everything (including all the yeast sediment) into fermenter. 13d. Attach stopper, move to cabinet, attach blowoff hose. 14. Checking for complete fermentation. ---> add new protocols for maintaining constant temperature during fermentation. on hot summer days, for now, place entire carboy in big rubbermaid bucket. fill with water and keep cool by adding jugs of ice in milk bottles. on midly warm summer days, put wet t-shirt over carboy, dip end of t-shirt in chilled water in pot. on cold winter days, add a brew belt which heats to 72F. later, for next summer, we will build a fermentation chiller. 14a. When airlock bubbles are > 2:30'', take hydrometer reading (sanitize dropper first). If reading is < 1.020, ready to bottle next day. 15. Preparing for bottling (1 day prior to bottling). 15a. Fill bottling bucket with B-Brite solution at recommended strength. 15b. Step 1 sanitation for 1 day of all bottles (fill through spigot) and bottling bucket. Swish tops of bottles in solution prior to filling. 15c. On next day, take another hydrometer reading (sanitize dropper first). If reading is the same, bottle that night. 16. Bottling. 16a. Step 2 sanitation of bottling bucket, siphon, spoon, pot, and bottles. Swish tops of bottles in solution prior to filling and fill with solution (through spigot). Soak for 20 minutes. 16b. While bottles are soaking, boil caps in a pint of water for 5 minutes. 16c. Measure needed priming sugar or dry malt extract. For priming sugar: PS (grams) = 15.195 Vb ( CD - 3.0378 + .050062 * T - .00026555 * T * T ) For dry malt extract: P_malt (grams) = PS * 1.67 where Vb = volume of beer in gallons (i.e., 5). T = bottling temperature in F. CD = carbon dioxide level Desired value of CD is 2.2 to 2.6 for most beers, 1.8 to 2.2 for British ales, 2.5 for lagers and German ales, 2.6 to 2.8 for American beers, and 3.0 for wheat beers and fruit ales. 16d. While bottles are soaking, boil priming sugar in 2 cups water (2 cups = 1 pint). 16e. Put on gloves, prime siphon, and siphon beer to bottling bucket. Avoid splashing. After a little has been siphoned, add priming sugar solution to bucket. Stir in gently as more beer is siphoned. --new: keep bottling bucket covered. 16f. While siphoning or a bit before, empty bottles and rinse with water using bottle washer. 16g. Fill bottles from spigot, leaving 1/2 inch airspace. 16h. Cap bottles. 16i. Store in cabinet for 2 weeks. 16j. Step 1 sanitize used carboy and siphon hose.