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com Presents:
BEST WAY
TO BREW
CHAPTER 1
Welcome all to the guide on brewing all grain beer the easiest
way possible. Note that this method is extremely simple, but will
produce a quality all grain end product that can win awards.
Please relax, dont worry and have a homebrew as you join me in
exploring the beautiful simplicity of Best Way To Brew.
This book was created using a Mac, an iPhone and iBooks Author.
Google was utilized heavily for random bits of info as well as images,
such as the one above. This book is a free resource which may be
periodically updated, but is meant for free and wide distribution about
the interwebs, between friends, brewers, homebrew shops, etc.
This blog and ebook is Uncopyrighted. Its author has released all
claims on copyright and has put all the content of this blog into the
public domain.
About me
innovation.
Credit
Best way to
Brew
Advantages:
Brewing: Simplified
1. Utilization of BIAB
technique to bring
brew days to <3
hours!
2. Application of no
chill method to
eliminate expensive
and unnecessary
wort chillers
3. Employment of dry
yeast to do away
with expensive
liquid yeast and
starters
4. Single kettle and
single fermenter
with spigots fitted
for easy draining
with no siphoning
5. Bottom line is we
will be saving time,
money, water and
headache
CHAPTER 2
Instruction Set
Instruction Set
10. Drink! Congrats you have gone from grain to glass in 21 days.
1. Boil 1 cup of water for 5 minutes and place in a bath of ice water.
Allow it to cool to ~100 degrees 95-105 degrees is fine
2. Rinse the fermenter
3. When your water is ~100 degrees pour in the yeast and stir it
around. Wait 20 minutes
4. Transfer wort from cube to fermentor, violently
5. Pitch the yeast
6. After a week put the fermentor in the kegerator
7. After a week rack the beer to the keg
8. Ensure the regulator is at 12 psi
9. Wait a week (the hard part)
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CHAPTER 3
MATERIALS REQUIRED
Homebrewing is similar to an education in that the initial investment is a bitch, but oftentimes its well worth it in
the end. This list may look intimidating but many items on this list are very inexpensive, others you can find on the
cheap and as with anything, seek and ye shalt find:
1. Brewing Vessel
2. BIAB Bag
3. Misc Brewing Accessories
4. 10 Gallon Fermenter
5. Stainless Steel Spoon
6. Barley Crusher
7. Propane Burner
8. Kegging Equipment
9. Kegerator
10. Recipe Ingredients
Brewing Vessel
1. It really doesnt
matter what you
choose, you should
make your decision
based on what is
available and
cheapest for you
VS
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BIAB Bag
BIAB Bag
1. Make your own bag
or cruise on over to
www.bagbrewer.com
to purchase one.
Brewing
Accessories
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The Fermenter
12 Gallon Fermenter
1. A 12 gallon
fermenter is good for
5 or 10 gallon
batches
2. There is no lid for an
airlock as air can
escape from the lid
3. This guy is plastic
and easy to drill a
hole 2 from the
bottom for our spigot
4. Mark it up to 10
gallons in half
gallon increments
just like the keg.
Fortunately this
plastic is see through
so you can use a
sharpie on the
outside. Nice!
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The Brewin
Spoon
SEXY
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Barley Crusher
Barley Crusher
Burner
Propane Burner
1. Its sturdy
2. Its low to the ground
3. Its cheap
4. Good for 5 or 10
gallon batches
*NOTE* Electric brewing is gaining a lot of ground and there are specific sections on Homebrewtalk and
Biabrewer dedicated to this practice. For additional info see: Beachbums primer at:
http://www.biabrewer.info/viewtopic.php?f=24&t=80
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Kegging
Kegging Equipment
Kegerator
Kegerator
1. These are a
requirement but
they can get
expensive
2. Ask around to see if
people have them.
Check your local
newspaper, craigslist
etc. You will be
surprised how many
are out on the loose
that people let go for
cheap.
3. New ones are also
nice as they are
prettier and more
energy efficient.
Gather your
recipe
1. Simply pick a recipe
from the many
award winning ones
at homebrewtalk
2. Print out the list or
bookmark it on your
phone and bring it
to your LHBS
3. Id recommend O
Flannagain
Standard as a nice
and easy beginner
recipe as its hard to
mess up and has
just a single hop
addition at the
beginning
Recipe Ingredients
(Excerpt from www.homebrewchatter.com)
Flannagin Standard Stout
OG: 1.046
FG: 1.014
SRM: Black
IBU: 17.2
Fermentation Data: 10-14 days at 68F
Yeast: WLP004 Irish Ale (We use Nottingham yeast)
Base Malt: American Pale
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU
NOTES: Absolutely delcious. The new house stout around here. It is smooth, creamy, malty
and a nice hit of chocolate. The Roasted is barely noticable through the intense cream. The
aroma is powerful and malty. Perfect bitterness. This beer is great!
CHAPTER 4
BREW DAY
Grab yo paddle
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2. Gather up materials
Gather the following: Barley Crusher, tubing, fermenter with lid, hop bag, sanitizer, marked wood dowel,
whirfloc, brew bag, brew vessel, false bottom, brew lid, spoon and your cube.
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3. Calculate
Gregs Simple BIAB Calculator is located at: www.simplebiabcalculator.com For example the O
Flannagain Standard recipe was entered below for a 5 gallon batch: As you can see well use 8.19 gallons
and mash when we have a steady 156.6 temp. Ignore the other values.
-Thanks Greg, this tool is awesome!
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9. Rack to cube
Rack all the beer into the cube. No whirl pooling or filtering should be necessary as we employed a brew
bag and a hop bag. There is no need to move the cube all around with the boiling liquid as we already
sanitized it with our patented Star San shake method ;) Just leave it and simply...
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CHAPTER 5
Im going to skip steps 1-3 on rehydrating yeast as they are self explanatory and well documented
in Palmers How To Brew. Prior to step 4, well grab our hydrometer and get a reading. Place
the hydrometer case under the cube and pour it ~3/4 full. Get at eye level and read from the
bottom of the water, NOT where the water clings to the glass (meniscus). As you can see here we
got 1.046 Original Gravity. When we adjust for temperature it comes out to 1.047, Perfect!
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There are tons of brewing efficiency calculators online. I came across this one which I liked:
http://www.brewersfriend.com/brewhouse-efficiency/ We just input our data and see how
we did... ~90% Wonderful :)
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Rinse:
If you are in a rush you can always ferment for a week then
keg for a week, omitting the cold crash week. O Flannagain
Standard is perfect for this as its a dark yet light beer. That means
clarity doesnt really matter, and we can generally drink light beers
faster than their heavier counterparts. 14 days from grain to glass
is fine, although most note it gets better with age. A little more
time initially in the fermenter allows the yeast to clean it up so
flavors mellow.
Step 7 indicates its time to rack the beer from the fermenter
to the keg. This is the same process as when we racked the beer
after boiling to the cube. First lets clean our keg. Please note after
kegs are cleaned you can leave them with a little Star San in them
and they will stay clean indefinitely. Star San is an acid based
sanitizer and is fine on the stainless steel kegs we are using. The
cleaning process is easy as mentioned in our materials section.
Just make sure to use hot water as it cleans better.
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Shake:
Dump.
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Dump the solution in the keg, shake and just run the majority of the hot Star
San through the beer serving line. Grab some of that Star San foam and scrub
the tops of the posts when you are done. Now you can shake the Star San in
the keg and it will be a cleaned and sanitized keg when you need it. Save Star
San when you can! An open container of solution is good for a month or till it
turns cloudy.
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Now just rack, leave your gas on at 12 PSI, wait and drink!
*NOTE* 12 PSI is good pressure for carbing and serving a lot of beers. However different beers have different carbonation levels
according to style guidelines. If you are looking to replicate a particular beer style, please seek out the specific style guidelines for
carbonation.
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Geology is the study of pressure and time. That's all it takes really, pressure, and time... -Red
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CHAPTER 6
TIPS
MOST IMPORTANTLY:
Always RDWHAHB its just beer. Usually things
turn out just fine. You will brew good ones and bad ones.
The most important thing is that we are enjoying the
hobby and learning in the process. This is the easiest way
to do all grain so stop your researching and get to it!
I wrote this ebook to help make homebrewing fun
and easy... So take er easy dude.
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CHAPTER 7
A FINAL NOTE
I really appreciate you taking time to read this free ebook. If you liked it, please spread the word! If youre a LHBS feel free to let your customers
know about the book. Im open to suggestions, corrections etc. as this book is a work in progress. Cheers to your health, homebrew and happy
times :)
Tell your friends about the Worlds Sleekest Water Pipe over at www.SteeleConcept.com! Take er easy,
-Steve