The Starter Wort IngredientsStep 1: Make the Starter Wort
2 quarts water
6 ounces dry malt extract
1 package instant starter wort
excerpted from http://www.popularmechanics.com/home/how-to-plans/4324487
Making the Starter WortHeat the water and malt and let boil for 10 minutes
then cool to 60 degrees. sanitize the wort container ( Popular Mechanics and http://www.craftbeer.com/homebrewing/zymurgy_magazine/index.html location of the recipe recommend a no rinse sanitizer) *http://www.popularmechanics.com/home/how-to-plans/4324487
Add the yeast and place in a covered container.
Make the Mash11 pounds of grain
11 quarts of water
Mash is not needed for the ale ( making it faster to make Ale 3 hour versus one full day)
Put it in the pot and boil to 150 degrees for onr hour. Test it by taking a spoonful of the liquid out and dropping one drop of iodine in. Black? go back and cook more
Same color all set for the next step
Straining and SpargingAgain a step not needed with Ale
First Runnings: Pour the mash into the Lauter Tun ( a pot with a strainer to separate the grain from the liquor).
Getting the secon runnings: Heat more water '1/2 gallon per pound of grain at 180 degrees ' . Pour the water into the Tun again. Separate the grain from the water.
This tun is courtesy of http://home.swbell.net
The BoilPut the first and second runnings in a pot and bring it to a boil. Add the hops ( this recipe uses 1 ounce 4.8 percent alpha-acid Styrian Goldings hops)
Then boil it for 60 minutes. In the last five minutes of the boil add 1/2 teaspoon of ginger .
1 cinnamon stick
Cool and PitchYou need to cool the liquidto 68 degrees as quickly as possible.
They recommend using a Wort Chiller. Then it should be strained and transferred to a carboy which is a huge a large glass container.
The FermentationMake sure the chiller has a blow off valve to remove the carbon dioxide. This process will be very active in the first 26 hours. After a week the liquid should be siphoned out to another sanitized carboy. A vanilla bean should be added to the liquid for this recipe.
BottlingAfter two weeks, the beer gets bottled. Sanitize everything well, bottles, siphon and buckets.
Put '3/4 cup of corn sugar and boil it for 15 minutes in a pint of water.' * Cool the sugar water and add it to the bottom of a bottling bucket. Then transfer the beer to this bucket.
Two weeks after this the beer is ready to drink.
NOTE EACH RECIPE WILL BE DIFFERENT