How to Homebrew Malt Extract Beer

Step-by-Step Guide

1. 1

   Step 1: Wash your 16 to 20 quart cooking pot

   Rinse it well with hot tap water.
   
   Make sure you get all the soap off.
2. 2

   Step 2: spoon and measuring cup with soapy water.

   ,, Four cups of sugar would be typical.
   
   The more sugar, the more alcohol, but be careful with this choice. ,, You can even put ice in the water if you like.
   
   Set the kettle (called a wort) into the cold water and bring the temperature down to between 75 and 80 degrees Fahrenheit. ,,,, The Carboy.
   
   You can stir it in, but it's probably better to not stir too vigorously. ,, Room temperature should be between 70 and 80 degrees Fahrenheit during the fermentation phase. , Your beer will be done fermenting when percolation has ceased for at least 12 hours.
   
   This is not an exact science.
   
   It can be bottled after 6 or 7-days, but some people wait up to two weeks. 7-days is a fairly safe bet. , Turn off the heat source and put all of your bottling caps in the pot.
   
   This will sanitize them. , Rinse with hot water to get any bleach solution off the equipment and bottles.
   
   It cannot be stressed strongly enough, the importance of never allowing anything that has not been sanitized to touch your brew after the boil. , This is called priming sugar and is the catalyst in the carbonation of your beer. , If you have a filler tube setup, you can probably touch the bottom of the Carboy as they are designed to do so.
   
   Otherwise, do not allow your tube to touch the bottom of the Carboy.
   
   Also noteworthy, if you have a petcock on your Carboy, you can most likely just attach the 3/8ths inch siphon tube to the petcock. ,, Store in a room where temperatures are between 65 and 80 degrees Fahrenheit during the carbonation phase.
3. 3

   Step 3: Bring about 2 gallons (7.6 L) of water to a boil.

4. 4

   Step 4: Dump your can of Hopped Malt Extract into the boiling water

5. 5

   Step 5: stirring so as to not allow the thick malt to stick to the bottom of the kettle.

6. 6

   Step 6: Add up to six cups of sugar

7. 7

   Step 7: stirring until the sugar is completely absorbed by the boiling water.

8. 8

   Step 8: Bring it back to a slow boil for about 15 minutes.

9. 9

   Step 9: Fill your kitchen sink with cold water.

10. 10

    Step 10: Pour the contents of the wort into the sterilized 6 gallon (22.7 L) bucket.

11. 11

    Step 11: Add water (tap water is okay most of the time) until you've reached 5 or so gallons

12. 12

    Step 12: keeping the temperature of the water between 75 and 80 degrees Fahrenheit.

13. 13

    Step 13: If you are using dry yeast

14. 14

    Step 14: you need to Activate it by adding the dry yeast packet to about a half a cup of 95 degree Fahrenheit water and letting the yeast sit for a five to ten minutes.

15. 15

    Step 15: Add your yeast by simply pouring it into the 6 gallon (22.7 L) bucket

16. 16

    Step 16: a.k.a.

17. 17

    Step 17: Add a little water to your air-lock to seal the two openings.

18. 18

    Step 18: Place your air-locked sealed lid on the Carboy and wait for between 7 to 10 days for your beer to ferment.

19. 19

    Step 19: Fill a small pot with a few cups of water and bring to a boil.

20. 20

    Step 20: Wash with soapy water

21. 21

    Step 21: then rinse with hot water and then sanitize the 3/8th's inch tubing

22. 22

    Step 22: any attachments like the funnel

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    Step 23: measuring spoon

24. 24

    Step 24: the filler tube

25. 25

    Step 25: spouts and all bottles you plan on using by mixing a 1-tablespoon bleach / 1 gallon (3.8 L) water solution.

26. 26

    Step 26: Arrange your empty plastic bottles in something that will keep them standing straight up (not able to fall over) and using the small funnel

27. 27

    Step 27: put 1/2 teaspoon of corn sugar into each bottle.

28. 28

    Step 28: Remove the Carboy lid and gently stick the 3⁄8 inch (1.0 cm) plastic tube into the Carboy about an inch or two from the bottom.

29. 29

    Step 29: Have your empty bottles close and siphon/drain your beer into your empty bottles.

30. 30

    Step 30: Place the caps on your bottles and wait at least two weeks before refrigerating and subsequently

31. 31

    Step 31: drinking.

Detailed Guide

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