Home Brewing Beer

True Brew (All Malt Amber) Kit
Kit Stats
OG = 1.042-1.044
FG = 1.010-1.012
HBU= 13

Recipe Volume = 5 gallons
Yeast = 1 packet Muntons Dry Yeast (6grams)

Malt Amounts
LME = 3.3 lbs Munton’s (From England) Hopped Amber
Solids – 80-82%
Color – (EBC) 16-20
Bitterness – (EBUs) 45-55
DME = 2 lbs Munton’s Light
Color – 8 (EBC) / Lovibond 3.5

Hops
Amount Add Time Type %Alpha Acids
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.5 oz 45 min Cascade 5.3%
.5 oz 50 min Cascade 5.3%

Calculated OG (Original Gravity) = 1.030
(Adjusted based on Hydrometer chart for 84F 1.033)
Calculated IBUs = (ex. 40)


Brew Day Procedure

1. 1inch had evaporated from each pot
   
   
   
   1. At 40 min, combined pot 3 with pot 2
      
   
   
2. Added 1st hops at 45 min
   
3. Added 2nd hops at 50 min
   
4. Boiled 60 min total
   
5. Took off heat
   
6. Sterilized immersion chiller in boiled water during brew process.
   
7. Cooled wort with immers. Chiller
   
   
   
   1. Took 20min (200F – 85F)
      
   
   
8. Boiled .5 gal water extra to compensate for evaporated water during brew boil & hot break refuse
   
   
   
   1. Cooled and added to Primary Fermentor
      
   
   
9. Poured prepared yeast in Primary Fermentor
   
10. Poured cooled wart in Primary Fermentor via funnel
    
    
    
    1. Some of the hot break and hops were poured into the carboy
       
       
       
       1. The remainder was discarded
          
       
       
    
    
11. Churned the carboy by shaking and swishing
    
12. Took OG with sterilized hydrometer
    
    
    
    1. OG = 1.030
       
       
       
       1. Adj OG (according to scale in Hydrometer for 84F) = 1.033
          
       2. OG was lower than est 1.040 in kit directions
          
       
       
    
    
13. Probably overcompensated the amount of evaporate
    
14. Put the carboy in a dark closet at 76F (5:30pm Thurs 10-12-06)
    
15. Boiled water for 10 min for airlock
    
    
    
    1. Filled airlock with cooled water
       
    2. Attached sterilized airlock to carboy
       
    
    

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Yeast

1. Mixed 6oz dry yeast (1 packet) with 1cup cooled (75F) pre-boiled water & stirred
   
2. Covered w/ ziplock bag (no cellophane handy) & sat in warm, away from sunlight spot
   
3. Boiled ¼ cup water/1 tsp LME together in microwave and cooled to room temp & added to yeast mix
   
4. Covered w/ ziplock again & sat in warm/no sun environment
   
5. Not a lot of activity after30 min so I added 1 tsp of cooled boiled brew & sit for hour
   
6. Thought yeast was dead but I noticed small bubbles rising from bottom (as in glass of beer)