Instructions for Extract/ Grain Brewing

Instructions for Extract/ Grain Brewing

1. In a medium sized saucepan, heat 1 litre of water to about 75 Celsius and turn off heat.(this is about 10 or 15 degrees hotter than your hot water tank) Add the crushed grains, cover and steep for 30 to 45 minutes.

2. While that is steeping, fill your kettle (19L stainless pot) about half full of water and bring it to a boil. Set the tub of malt extract in your sink with hot water to soften it up. When the water comes to a boil, move the kettle to a cold burner and stir in the malt extract, making sure that none is stuck to the bottom. Rinse the container with hot water to get all the malt. Your kettle should now be about 3/4 full. Bring it to a boil, stirring occasionally, and watching it carefully to avoid a boil over.

3. When the grains have steeped for 30 minutes or more, strain through a colander, or spaghetti strainer into your kettle. You will notice that the grains have soaked up most of the water. “Sparge” the grains by pouring another litre or so of hot water through them, much like making drip coffee. You are done with the grains now; compost them, feed them to your budgie, but whatever you do, don’t put them in your kettle.


4. When your kettle comes back to a boil, toss in your boiling hops and continue to boil for 1 hour.

5. At the end of the hour add the remaining hops and remove from heat. Precisely when you add the finishing hops is a matter of taste. More than two minutes of boiling will result in more hop flavour at the expense of aroma, adding them after removing from heat source will result in maximum aroma but less hop flavour. In any case, set your pot in a sink full of cold water to chill the wort while the hops steep.

Change the water often OR

Set the kettle on a flat cloth over the unstopped drain and turn on the cold water. Move the kettle until the water is draining at the same rate that fresh, cold water is filling the sink. If the phone rings, don’t answer it.

Cover the kettle, putting ice cubes on the lid, and let it cool for about 15 minutes (30 C or so). Topping up your fermenter with cold tap water should bring the pitching temperature to around 20 degrees.

6. Pour the cooled wort through a strainer into your primary to strain out the hops, top up the fermenter to 23 litres with cold water, add the yeast and brew as usual. If you’re using dry yeast, just open the package and sprinkle it on the surface, those “instructions” on the back of the Danstar packages are for entertainment purposes only.

Dan’s Homebrewing Supplies

835 E. Hastings St.

Vancouver, BC

(604) 251-3411