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Grape and Granary 915 Home Ave Akron, OH 44310 330-633-7223 G

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Grape and Granary 915 Home Ave Akron, OH 44310 330-633-7223 G Grape and Granary 915 Home Ave Akron, OH 44310 330-6633-77223 G & G Beer Brewing Kit MALT EXTRACT- WITH GRAIN STEEPING GG10 G&G ENGLISH BROWN ALE Ingredients Equipment Syrup Malt Extract #1 Dry Malt Extract #2 S.Steel or enamel canning pot Specialty Grains #3 Primary fermenter w/ lid Bittering Hops #4 Airlock and stopper Flavor Hops #5 Siphon equipment Priming Sugar #6 Hydrometer/thermometer Irish Moss (whirlfloc Sanitizer tablet)Sock for Steeping Caps Yeast Capper Recipe Specifics Process Specifics Batch size- 5 us gallons Grain steeping temperature- 150-160 deg f. Total grain- 1.5 lbs Recommended Yeast strain- wyeast 1084 Anticipated SG 1.044 Fermentation temperature- 60-75 deg f. Anticipated color SRM- 21.5 Primary fermentation time- 3-5 days Anticipated IBU- 19 Secondary fermentation time- 5-7 days Boil time- 45 minutes Carbonation- 5 oz dextrose Ideal conditioning time- 4-6 weeks For a list of instruction sheets for grape and granary kits, visit http://www.grapeandgranary.com/ggrec.htm 1) Sanitize primary fermenter, Pour or siphon wort from boiling 10) Sanitize recappable beer bot- lid, airlock (preferably using kettle to primary fermenter tles. Siphon beer from primary or one-step or iodine sanitizer) (attempt to leave most of the hop secondary fermenter into priming residue and any proteins behind). container. Dissolve priming 2) Pour 2 gallons dechlorinated Add enough cold water (refriger- sugar (#6 ) in 1 cup boiling water (no more) into your boil- ated with no chlorine) to the wort water. Add this sugar mixture to ing kettle. Bring water to 150- and bring the volume up to 5 gal- the beer in the priming/bottling 160 degrees F. Place specialty lons. container. Stir well but do not grains (#3 ) in steeping sock and splash. place sock in water. Allow 6) Check temperature of wort and grains to steep for 20 minutes at obtain 60-75 deg F.. If necessary, 11) Fill bottles to within one inch 150-160 deg. F. Stir well repeat- place primary fermenter into a of the top. Cap bottles and allow edly throughout the 20 minutes sink of cold water to achieve this to sit at 60-75 degrees F. for two to allow for maximum extrac- temperature range. weeks. The bottles may then be tion of color, flavor and aroma. refrigerated. The beer may be After 20 minutes remove the 7) Add yeast- if using liquid yeast consumed after two weeks but socks. Add an additional 1-2 make sure it has previously been will continue to improve up to 2 gallons of brewing water to your popped and incubated or have months in the bottle. The beer kettle and bring to a boil. yeast starter ready. If dry yeast is will store well for a year or being used, rehydrate according longer. Chill the beer to 45-55 3) Turn off heat. Add malt to manufacturers instructions or deg. F. before drinking and syrup (# 1), dry malt extract sprinkle on top of wort. Check decant into a clean beer glass (#2), and bittering hops (#4) . and record starting specific gravi- that has the capacity to hold all Stir well so that ingredients do ty with hydrometer. Fill airlock of the beer in the bottle- Enjoy! not stick to the bottom of kettle. half full with water and attach to Hops may be put directly into primary fermenter lid. IF YOU HAVE PROBLEMS OR kettle, straining bag not Fermentation will commence QUESTIONS, PLEASE CALL required. within 24 to 72 hours. 330-633-7223 4) Bring this mixture called 8) When airlock stops bubbling ‘wort' back up to a boil (watch (only bubbles 1 time per minute) English Brown Ale for possible boil over). Allow to check specific gravity. If doing a boil at a good rolling boil for 45 one stage fermentation go to step Brown ale- A luscious, malt- minutes. Control heat during 10. oriented beer with a caramel, boil so boil-over does not occur. dark fruit complexity of malt 9) RECOMMENDED STEP- flavor. May seem somewhat At 15 minutes before the end of Siphon beer off yeast sediment like a smaller version of a the 45 minute boil, add flavor into a 5 gallon glass jug. Do not sweet stout or a sweet version hops (#5) and Irish Moss direct- splash. Allow beer to sit in carboy of a dark mild. ly into the boiling wort. until clear usually 5-7 days. Add a fining agent if needed ( not History: English brown ales 5) After 45 minute boil, turn off included in this kit ). are generally split into heat. If possible, place boiling sub-styles along geographic pot into a sink of cold water. lines. Southern English (or Circulate cold water around the “London-style”) brown ales outside of the pot for 15-20 are darker, sweeter, and lower minutes. Cool the wort to 110- gravity than their Northern 120 degrees Fahrenheit. cousins. .
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