Yeast is an essential part of the beer process. These fungi feast on sugars, making alcohol as they go. The more yeast cells at work, the better the job they do at making alcohol. In this first step of the beer-making process, the yeast cells get a head start, hungrily dividing and populating as they feast on dry malt extract.
Ingredients:
2 quarts water
6 ounces dry malt extract
1 package instant starter wort
First, heat the water and malt to a boil for 10 minutes and then cool to 60 degrees F. You can check the temperature with a thermometer or by rule of thumb (it should be about room temperature).
Sanitize the gallon container with a no-rinse sterilizer or by following the manufacturer's instructions. Then, pitch the yeast by tossing in around 33 billion yeast cells (numbers depend on your starter kit) into the 60-degree wort. Cover the starter wort and put aside. Make sure the container is not airtight (aluminum foil will do the job).
Making a mash is not always necessary--you can brew a perfectly good lager or ale with prepackaged malt extract. But for this recipe, we're going all out, with an all-grain beer-- we extract the sugars from the grain ourselves. The recipe we're following is for a beer in the Belgian white or "wit" sytle. It's called "Wit Ginger, Not Mary Ann," and was published by the esteemed beer-brewing magazine, Zymurgy.
Ingredients:
11 pounds of grain
11 quarts of water
Our grains include 5 pounds Belgian pilsner malt, 4.5 pounds of German wheat malt, 1.0 pound of flaked oats, and 0.5 pounds of caramel pils malt.
Take the mash (all the ingredients above in a pot) and bring it up to 150 degrees F, keeping it at that exact temperature for 1 hour.
* Test the mash: The point of mashing is to turn starches in the grain into sugars and extract them into a sweet liquor. After 1 hour, you want to make sure this process has taken place. Take out a spoonful of the water and grain mix and place a drop of iodine in it. The murky brown iodine will change to black in the presence of starch--this means you need to do some more mashing. If there's enough sugar, the color will remain the same. Pour the mash into a lauter tun, a big strainer used for separation of the extracted wort, to drain the sweet liquor from the grain. For our budget lauter tun, we drilled 1/8-inch holes into one 5-gallon bucket and placed this strainer on top of another 5-gallon bucket.
Capture the runoff liquor in your brewpot. This liquor is called the first runnings. Once all the liquor has run off, heat the rest of the water--1/2 gallon per pound of grain at 180 degrees F (according to this recipe)--over the grain in the lauter tun. Again capture the runoff (second runnings) in the brewpot.
The sweet liquor in the brewpot is now what's known as a wort, and it's ready to boil.
Ingredients:
1 ounce 4.8 percent alpha-acid Styrian Goldings hops
1/2 teaspoon of ginger
1 cinnamon stick
It's time to raise the wort to a vigorous boil. The boil kills offending bacteria or wild yeast and releases DMS, a chemical byproduct of heating that gives a flavor akin to sweet corn. During this process, watch carefully, as the wort is prone to boil over, resulting in a sticky mess that makes for a tough cleanup.
As soon as a boil is reached add the hops to the wort and continue to boil for 60 minutes. Hops added at this point in the process give beer its bitterness, because of the alpha acids that are extracted. Since Belgian wits aren't terribly bitter, our recipe called for just 1 ounce of 4.8 percent alpha-acid Styrian Goldings hops (the higher the percentage of alpha acids the more bitter the hops). In most beer recipes another addition of hops is made 2 to 5 minutes from before the end of the boil to give flavor and aroma. Our recipe forgoes these additions--wheat beers are light on the hop flavor--but it does call for an addition of 1/2 teaspoon of ginger and a cinnamon stick 5 minutes before the end of the boil.
Ingredients:
2 quarts water
6 ounces dry malt extract
1 package instant starter wort
First, heat the water and malt to a boil for 10 minutes and then cool to 60 degrees F. You can check the temperature with a thermometer or by rule of thumb (it should be about room temperature).
Sanitize the gallon container with a no-rinse sterilizer or by following the manufacturer's instructions. Then, pitch the yeast by tossing in around 33 billion yeast cells (numbers depend on your starter kit) into the 60-degree wort. Cover the starter wort and put aside. Make sure the container is not airtight (aluminum foil will do the job).
Making a mash is not always necessary--you can brew a perfectly good lager or ale with prepackaged malt extract. But for this recipe, we're going all out, with an all-grain beer-- we extract the sugars from the grain ourselves. The recipe we're following is for a beer in the Belgian white or "wit" sytle. It's called "Wit Ginger, Not Mary Ann," and was published by the esteemed beer-brewing magazine, Zymurgy.
Ingredients:
11 pounds of grain
11 quarts of water
Our grains include 5 pounds Belgian pilsner malt, 4.5 pounds of German wheat malt, 1.0 pound of flaked oats, and 0.5 pounds of caramel pils malt.
Take the mash (all the ingredients above in a pot) and bring it up to 150 degrees F, keeping it at that exact temperature for 1 hour.
* Test the mash: The point of mashing is to turn starches in the grain into sugars and extract them into a sweet liquor. After 1 hour, you want to make sure this process has taken place. Take out a spoonful of the water and grain mix and place a drop of iodine in it. The murky brown iodine will change to black in the presence of starch--this means you need to do some more mashing. If there's enough sugar, the color will remain the same. Pour the mash into a lauter tun, a big strainer used for separation of the extracted wort, to drain the sweet liquor from the grain. For our budget lauter tun, we drilled 1/8-inch holes into one 5-gallon bucket and placed this strainer on top of another 5-gallon bucket.
Capture the runoff liquor in your brewpot. This liquor is called the first runnings. Once all the liquor has run off, heat the rest of the water--1/2 gallon per pound of grain at 180 degrees F (according to this recipe)--over the grain in the lauter tun. Again capture the runoff (second runnings) in the brewpot.
The sweet liquor in the brewpot is now what's known as a wort, and it's ready to boil.
Ingredients:
1 ounce 4.8 percent alpha-acid Styrian Goldings hops
1/2 teaspoon of ginger
1 cinnamon stick
It's time to raise the wort to a vigorous boil. The boil kills offending bacteria or wild yeast and releases DMS, a chemical byproduct of heating that gives a flavor akin to sweet corn. During this process, watch carefully, as the wort is prone to boil over, resulting in a sticky mess that makes for a tough cleanup.
As soon as a boil is reached add the hops to the wort and continue to boil for 60 minutes. Hops added at this point in the process give beer its bitterness, because of the alpha acids that are extracted. Since Belgian wits aren't terribly bitter, our recipe called for just 1 ounce of 4.8 percent alpha-acid Styrian Goldings hops (the higher the percentage of alpha acids the more bitter the hops). In most beer recipes another addition of hops is made 2 to 5 minutes from before the end of the boil to give flavor and aroma. Our recipe forgoes these additions--wheat beers are light on the hop flavor--but it does call for an addition of 1/2 teaspoon of ginger and a cinnamon stick 5 minutes before the end of the boil.
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