- 1 Can Classic American Light Brewing Extract
- 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
- 1 Packet Cascade Pellet Hops (1/2 oz.)
- 1 Packet No-Rinse Cleanser
- OG: 1.041 (approx.) -- FG: 1.008 (approx.)
- Flavor: Malty
- ABV (alc/vol): 4.3%
- SRM (Color): 2
- IBU (Bitterness): 11
- BJCP Style: 18. American Pale Ale - 18B. American Pale Ale
Total Brew­ing Time
||3 - 4 Weeks
|| 3 Months
STEP 1: SANITIZING
Sanitize everything that will come into contact with your beer, using half of your packet of No-Rinse Cleanser in 1 gallon of water. (The other half of the packet should be reserved for sanitizing bottles).
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
- Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can in hot tap water.
- Using the cleaned measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring water to a boil, add in honey and pellet hops, then remove from heat. Stir until hops are dissolved.
- Open the can of Brewing Extract and pour it into the mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
- With the bottom valve all the way open, fill the fermenter with cold, refrigerated water to the 1-gallon mark. TIP: For best results, use refrigerated bottled spring water or charcoal-filtered tap water no warmer than 40°F.
- Pour the hot wort into the fermenter, and then bring the total volume of the fermenter to the 2-gallon mark by adding more cold water. Mix vigorously with the spoon or whisk.
- Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir. Fill the airlock with water up to the line.
- After 5 days, close the valve and remove the collection jar from fermenter. Discard the sediment (called “trub”) from the jar, then clean and sanitize the jar in boiling water for a few minutes and replace onto the fermenter. Open the valve allowing the jar to fill with beer and continue the fermentation period.
- Put your keg in a location with a consistent temperature between 68°and 76° F (20°-25° C) and out of direct sunlight. Ferment for 14 days.
Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.
After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.
Step 3: HARVESTING YOUR YEAST
- Once fermentation is complete and you are ready to bottle, close the valve and remove the collection jar from fermenter. The contents of the jar, which will mostly be yeast, can be discarded or saved to ferment a future batch. If saved, put a lid on the jar and refrigerate right away until use. This yeast may be used for up to 4 weeks after refrigeration.
To reuse your harvested yeast, simply pitch into your next batch by pouring the contents from the collection jar into the fermenter when it calls for yeast.
Step 4: BOTTLING & CARBONATING
- After removing the jar, screw on the barbed hose adapter with 3.8" hose attached for bottling or kegging.
- Sanitize bottles with the last half of No-Rinse Cleanser and 1 gallon of water. Emptying them out once finished.
- You will use the 3.8" hose to transfer your beer into bottles or kegs for carbonation.