Stove Top Extract -Intro to brewing- "Purposefully Saison"

Updated at: Thu, 17 Aug 2023 07:05:22 GMT

Step 1

Make sure all surfaces are clean and Sanitize (Joy of Brewing) recommends bleach but this can only be used on Plastic or Glass, so I recommend StarSan or Iodophor no rise and can be used on material The cheapest and most readily available sanitizing solution is made by adding 1 tablespoon of bleach to 1 gallon of water (4 ml per liter). Let the items soak for 20 minutes, and then drain. Rinsing is supposedly not necessary at this concentration, but many brewers, myself included, rinse with some boiled water anyway to be sure of no off-flavors from the chlorine. This is why I use Star San

Step 2

Heat 1.5 gallon of water to 150℉, steep crushed gains for 30 mins Make sure to add crush gains to heat proof mesh bag or use disposable muslin bags you need room in the pot make sure to leave at least 4 inches or so. If you pot is not big enough then use 2 pots. Step the grains in just one pot If you are using tap water, I suggest Campden Tablets (Potassium Metabisulfite) it will remove any chloramine/chlorine in your water

Step 3

Remove grains after 30 mins

Step 4

add your Malt Extract and bring to boil for 60 mins The key here is do not to crank your heat on high as this will lead to boil over (trust me this mess), So use Medium-High heat, and as you see it is coming to boil slowly back off the heat. Pro TIP if you see foam starting to build use a spray bottle with water to knock down or slow stir with Stainless Spoon. If you feel it is going to boil over, remove it from heat let it calm down then lower the heat some and move back on to heat If you are splitting into 2 pots use 1 gallon each and LME in one and the DME in other

Step 5

Once to boil add bittering hops for 60 mins

Step 6

After 45 mins of boiling add clarifying agent, this is not required if you do not have it. You might have hazier beer

Step 7

After 59 mins of boiling add the aroma of hops and lemon peel (if used again not required) for 1 min

Step 8

Add your remaining water to your sanitize fermenter (should be about 3 gallons) this water needs to be cold, if not it will not cool the wort fast enough (the stuff you just boiled) .. You want try and get the wort to pitching temp (68℉) as fast as possible. this will avoid any wild bugs or yeast infecting your beer it is a crucial step.

Step 9

Now take your boiled wort and add it to the fermenter with COLD water added from step 8. You should have about 5 gallons once combined. You want the wort to be between 68℉ to 75℉. ** This is why I choose a Saison since the yeast likes to ferment on the warmer side** Other Ale Yeast, ideally you looking to stay around 65℉ to 68℉. If you have a hydrometer (which needs to be sanitized) but if an open bucket you can check the gravity. If you have a spigot on your fermenter you can pull a sample into the collection jar that came with your Hydrometer

Step 10

Ferment 8 to 21 days, you want to store in closet (basement) away from direct light and around 68℉ to 75℉. once Fermentation is done, you can bottle, I will follow up with another video on this topic

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