What s Brewing Supply 5 Gallon Extract Instructions

: June 12, 2024
: What s Brewing Supply

Table of Contents

Cleaning and Sanitizing
The Recipe
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

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5 Gallon Extract Instructions

Cleaning and Sanitizing

Both a cleaner and a sanitizer should be used. Each has their own function. Cleaners remove organics which are food for unwanted contaminants.
PBW is an example of a cleaner. Use 1 tablespoon in 2-3 gallon of warm to hot water. Let it soak. Scrub surface withbrush and rinse 3 X using water.
Sanitizers remove the unwanted contaminants (bacteria and yeast). Star San is an example of a sanitizer. Dilute ½ oz in 2.5 gallons. Place in a spray bottle and or dip equipment just prior to use. It can be used wet. 30 seconds of contact will kill 98% of the bacteria. A good rule is to clean all your equipment after its use. Then it will be ready to sanitize just before use.

The Recipe

IBU=58 ABV=5.8% OG=1.057 EG=1.013
Extract: 6.6 lbs Golden Light LME, 1 lb Golden Light DME
Grains: 40L(0.5lb), Carapils (0.31lb)
Hops:
Chinook Hops 1 oz – 50 min
Centennial Hops 1 oz – 20 min
Citra Hops 1 oz – 1 min
Dry hops 2 oz (days 7 thru 12 of fermentation)
Priming sugar: 5 oz corn sugar
Yeast: Safale US-05 or Omega OYL-004
If using Liquid Yeast, remove from refrigerator to bring to room temperature.

Heat the water to 160 degrees F and turn off the heat.
o If the water is city water, the chlorine needs to be removed. Either use a carbon filter or let it sit out overnight. Don’t use well or RO water. Buy spring water from the store.
o Rule of thumb; boil as much water as your pot allows. (Up to 5 gallons) 0.5-1 gallon will be lost in boiling (60 minute boil). Top to 5 gallons on the fermentor.
Steep the grains for 20-30 minutes.
Remove grain bag and discard.
Heat the wort to just below a boil.
Turn off your heat source then add ½ the extract using the whirlpool technique so the extract dissolves, and doesn’t burn on the bottom of the kettle. After it is all dissolved, turn the heat back on.
Bring to a boil. Start the timer countdown (60 minutes).Add the Hops as specified in the recipe.
Timer at 15 minutes: Add the remainder of extract. (Optional): add Yeast Nutrient and Whirlfloc or Irish moss.
Timer at 0: Stop heating.
Note: Everything that touches the beer from this point on should be sanitized.
Remove from heat and Chill wort (use an ICE BATH IF NO CHILLER).
When Temperature of wort is less than 73 degrees F:
o Transfer to fermenter splashing wort to oxygenate. Top off to 5 gallons with water if needed. Oxygenation is needed to help the yeast get started. Pour the beer back and forth between 2 sanitized buckets or shake the carboy for 2 minutes.
Note: This will be the only time you want to oxygenate the wort. Avoid exposing the beer to air anytime after this point.
o Pull a sample and Record starting Specific Gravity OG= ___
o Add Yeast and airlock. Add the dry yeast to 1/4 cup of lukewarm preboiled water 10 min before pitching. If using liquid yeast pitch directly into fermentor.
o You will want to rig a blow-off tube.
Place the fermenter in dark cool spot (65-73 degrees F).
The next day check, for activity. It could take up to 48 hours for the airlock to start bubbling.
Ferment until the krausen that has formed on top has dissipated (usually 2 weeks).
Rack into a 5 gallon Carboy. By secondary fermenting, the beer will clarify and the flavors will mature.
Wait 2 weeks. Record Ending Gravity: EG= ___
Bottle: Dissolve priming Sugar in 1 cup of preboiled hot water and place into sanitized bottling bucket and tubing. Rack the beer on top. Sanitize the caps and bottles then bottle using the bottling bucket and bottle filler, fill each bottle 1 inch below the top and cap. Store them at room temperature while carbonating.
Wait 2 weeks…..Chill your first beer and test for carbonation… It could take up to 3 weeks to fully carbonate.