Batch No. 2: Adding grain

Equipment: In addition to the basic equipment shown in Basic Brewing Equipment, you will need a Grain Bag (approx 7 inches x 7 inches or larger) or a strainer to complete this recipe.

Ingredients

1 lb pre-crushed crystal malt (American, 40 to 80 L)
1 can (3.75 lbs) Coopers Real Ale Extract
1 pound of light or gold dry malt extract
0.25 oz of Willamette Hops

Original Gravity: 1.045-1.051

Put 1 gallon of hot tap water in the pot.

Put the crushed crystal malt in the grain bag and close securely. Put the grain bag in the water and begin heating the water on the stove. Stir every 3-5 minutes until the water comes to a boil.

Remove the grain bag as soon as water begins to boil. Drain the bag into the pot and -- if you can -- put on dish washing gloves to gently squeeze out the liquid.

Once the grain is removed, allow this liquid to boil for about 10 minutes.

Add the dry malt extract. Stir until dissolved.

Add the can of Cooperâs Real Ale extract. Stir until dissolved.

Boil for 5 more minutes.

Add 0.25 oz of Willamette hops immediately before turning off the burner. (If you donât have a kitchen scale handy, just estimate this amount from the package of hops you purchase. For instance, use about one-quarter of a 1 oz package of hops.)

Fill the fermenter one-half full with cold tap water.

Allow the hot wort to stand for at least 5 minutes before adding to the fermenter.

Add the hot wort to the cold water in the fermenter then follow the instructions shown in Managing Fermentation to prepare the yeast and conduct the fermentation.

Batch No. 3: Beyond kits