Grape and Granary 915 Home Ave Akron, OH 44310 330-6633-77223 G & G Beer Brewing Kit MALT EXTRACT- WITH GRAIN STEEPING GG60 CHERRY FRUIT ALE- GG Ingredients Equipment Cherry Fruit Puree #1 S.Steel or enamel canning pot Malt Syrup Extract #2 Primary fermenter w/ lid Malt Syrup Extract #3 Airlock and stopper Bittering Hops #4 Siphon equipment Priming Sugar #5 Hydrometer/thermometer Whirlfloc Tablet Sanitizer Yeast Caps Capper Recipe Specifics Process Specifics grain steeping temperature- No steeping batch size- 5 us gallons recommended Yeast strain- wyeast 1056 total grain-0 lbs fermentation temperature- 60-75 deg f. anticipated SG 1.042 primary fermentation time- 3-5 days anticipated color SRM- 5 secondary fermentation time- 7-14 days anticipated IBU-14 carbonation- 5 oz dextrose boil time- 45 minutes ideal conditioning time- 4-6 weeks For a complete list of instruction sheets, visit http://www.grapeandgranary.com/ggrec.htm 1) Sanitize primary fermenter, Pour or siphon wort from boiling 10) Sanitize recappable beer lid, airlock (preferably using EZ kettle to primary fermenter bottles. Siphon beer from clean or iodine sanitizer). (attempt to leave most of the hop primary or secondary fermenter residue and any proteins behind). into priming container. Dissolve 2) Pour approximately 2 gallon Add enough cold water (refriger- priming sugar (#5) in 1 cup dechlorinated water into your ated with no chlorine) to the wort boiling water. Add this sugar boiling kettle. Bring water to a and bring the volume up to mixture to the beer in the boil. 5 gallons. priming/bottling container. Stir well but do not splash. 3) Turn off heat. Add all malt 6) Check temperature of wort and extract (#2 and #3) and obtain 60-75 deg F.. If necessary, 11) Fill bottles to within one inch bittering hops (#4). Stir well so place primary fermenter into a of the top. Cap bottles and allow that ingredients do not stick to sink of cold water to achieve this to sit at 60-75 degrees F. for two the bottom of kettle. Hops may temperature range. weeks. The bottles may then be be put directly into kettle, refrigerated. The beer may be straining bag not required. 7) Add yeast- if using liquid yeast consumed after two weeks but make sure it has previously been will continue to improve up to 2 4) Bring this mixture called popped and incubated or have months in the bottle. The beer ‘wort' back up to a boil (watch yeast starter ready. If dry yeast is will store well for a year or for possible boil over). Allow to being used, rehydrate according longer. Chill the beer to 45-55 boil at a good rolling boil for 45 to manufacturers instructions or deg. F. before drinking and minutes. Control heat during sprinkle on top of wort. Check decant into a clean beer glass boil so boil-over does not occur. starting specific gravity with that has the capacity to hold all hydrometer. Fill airlock half full of the beer in the bottle- Enjoy! 15 minutes before the end of the with water and attach to primary 45 minute boil, add Irish Moss fermenter lid. Fermentation will IF YOU HAVE PROBLEMS OR (whirlfloc tablet) into the commence within 24 to 72 hours. QUESTIONS, PLEASE CALL boiling wort. 330-633-7223 8) When airlock stops bubbling 5) After 45 minute boil, turn off (only bubbles 1 time per minute) heat. If possible, place boiling check and record specific gravity. pot into a sink of cold water. Go to step 9. Circulate cold water around the outside of the pot for 15-20 9) Siphon beer off yeast sediment minutes. Cool the wort to 110- into a 5 gallon glass jug (carboy) 120 degrees Fahrenheit. or 5-6 gallon pail with lid. Add contents of fruit puree. Allow beer to rest in carboy or bucket for an additional 1-2 weeks or until beer stops fermenting again. Once all fermentation has stopped and beer clears, it is ready to be bottled. .