How To Make Beer

SINGLE STAGE BEER FERMENTATION

In sterilized bucket add:

Malt extract (place in hot water for 30 minutes to soften)
Corn sugar (1 Kg) (or to alcohol level desired)
5 tins of boiling water
Stir well
(add extra hops now if more bitterness is desired)
Fill bucket to 23 litre level - adjust water temperature to be about 72-75 degrees F.
S.G. should be 1.035 - 1.040
Sprinkle yeast into bucket and stir gently
Seal cover on bucket and install air-lock - let stand about 7 - 10 days until fermentation has stopped and beer is starting to clear

SG should be about: 1.010 or more for heavier bodied beers and less than 1.010 for lighter bodied beers

Into second bucket (1):
Add 1 1/4 cups corn sugar to boiling water and stir until thoroughly dissolved
Syphon beer from bucket leaving sediment behind
Add sugar mixture to beer and stir thoroughly

Syphon beer into bottles.

Let stand in dark warm place for minimum two weeks (the longer the better) to mature and carbonate.

Note: "Wash all equipment coming in contact with your beer with a chlorinated detergent, rinse well, then sterilize with a sulphite solution, rinse again, before starting. Anything coming in contact with your wine must be clean and sterilized."

Enjoy!


TWO STAGE BEER FERMENTATION

In sterilized bucket add:

Malt extract (place in hot water for 30 minutes to soften)
Corn sugar (1 Kg) (or to alcohol level desired)
5 tins boiling water
Stir well
(Add extra hops now if more bitterness is desired)
Fill bucket to 23 litre level - adjust water temperature to be about 72-75 degrees F.
S.G. should be 1.035 - 1.040
Put yeast into 1/4 cup warm water to rehydrate for maximum 15 minutes
Add yeast to bucket and stir gently
Seal cover on bucket and let stand about five days or until about half of the foam has disappeared

S.G. should be about 1.020 or below
Carefully syphon beer into carboy leaving all sediment behind
Top up carboy with cool water
Attach air-lock and let stand 10 days or until ALL activity has stopped
S.G. should be about: 1.010 for heavy bodied beers and less than 1.010 for lighter bodied beers

Into bucket (1):
Add 1 1/4 cups corn sugar to boiling water and stir until completely dissolved
Syphon beer from carboy leaving sediment behind
Stir well
Syphon beer into bottles

Let stand in a warm dark place for minimum two weeks (the longer the better) to mature and carbonate

Enjoy!

(1) Note: At bottling time, if you do not have a second bucket, or if you prefer to bottle directly from your fermenter, you may put ½ Tsp. of sugar into each bottle. When you syphon the beer into the bottle shake bottle gently to dissolve sugar.

(2) Note: "Wash all equipment coming in contact with your beer with a chlorinated detergent, rinse well, then sterilize with a sulphite solution, rinse again, before starting. Anything coming in contact with your beer must be clean and sterilized."



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