Step-by-Step Homebrewing Instructions

In our homebrewing how-to video, Brooklyn Homebrew's Kyler Serfass demonstrates everything you need to know to brew beer at home, and shares his recipe for Cascadian Dark Ale. The techniques shown here can be used to make almost any style of beer.

Released on 10/22/2013

Credits

Starring: Kyler Serfass

Transcript

00:00
(upbeat rock music)
00:06
My name is Kyler Serfass from the Brooklyn Homebrew
00:09
and I'm going to teach you how to brew a batch of beer.
00:11
The first thing you want to do is bring some water
00:14
up to about 165 degrees on the stove.
00:16
Once you have your water preheated
00:18
it's time to add your grains.
00:28
Once you've added the grains to the water
00:30
stir it to make sure all the grains are wet.
00:35
Once you've mixed in your grains
00:36
you want to check the temperature.
00:38
The sweet spot is about 150 to 155 degrees Fahrenheit.
00:42
If you're a little low, put it back on the stove.
00:44
If you're a little high you can stir out a little heat.
00:47
Once you've reached your ideal mash temperature
00:49
put the lid on and set a timer for 60 minutes.
00:52
While your grains are mashing
00:54
you want to get a larger pot on the stove
00:56
with a large amount of water
00:57
heating up to about 180 degrees Fahrenheit.
01:00
The next step is to rinse the grains or sparge them
01:03
using the large amount of water at high heat.
01:06
Your goal here is to stop conversion
01:08
and to rinse the remaining sugars from the grains.
01:12
Now we're going to rinse the grains kind of like a tea bag.
01:24
Discard the grains and now you've essentially created wort.
01:27
Bring this liquid to a boil
01:29
and set a timer for 60 minutes.
01:30
At that time, add in your malted barley extract
01:33
and your hops.
01:34
Depending on your recipe
01:35
you'll be adding hops at different times.
01:38
Typically, a bittering addition at 60 minutes,
01:40
a flavor addition at 30, and then an aroma slash flavor
01:44
at 15 to zero minutes.
01:47
So now we're going to add our extracts.
01:48
There's two main types of extracts.
01:50
Here I'm going to add in the liquid extract.
01:53
Also add your dry extract.
01:57
Make sure to mix it in really well.
01:59
Bring this to a boil for 60 minutes
02:01
and add your hops depending on your recipe.
02:04
For this beer, we're going to add
02:05
a single bittering addition at 60 minutes
02:07
and then blast it with a ton of American hops
02:09
during the last 15 minutes.
02:11
After boiling for 60 minutes,
02:13
you're going to need to chill down your beer
02:14
to room temperature.
02:16
Most home brewers are going to use an ice bath
02:18
or something similar, here we're going to use
02:20
a copper wort chiller that works as a heat exchanger.
02:23
You put this in about ten minutes left in the boil,
02:26
run cold water through it
02:28
and it pulls the heat from the wort
02:30
and chills it down efficiently and quickly.
02:33
Once you've chilled your beer
02:34
down to about 65 degrees Fahrenheit,
02:36
it's time to transfer it into your carboy.
02:39
It's very important at this time
02:41
that anything that touches the chilled wort
02:43
needs to be sanitized.
02:44
I pre-sanitized this auto syphon
02:47
and now I'm going to transfer the chilled wort
02:49
into the fermentor.
02:51
Make sure you have a clean and sanitized carboy.
02:55
Your carboy and anything that touches the beer
02:57
after it's chilled needs to be sanitized.
03:00
The last thing we're going to do
03:02
is oxygenate our wort and add our yeast to it.
03:06
Take your sanitized stopper
03:08
and put it onto your carboy
03:10
and then give it a shake for about five to ten minutes
03:12
to get some oxygen in it.
03:14
Once you've got some oxygen in there
03:16
it's time to pitch your yeast.
03:18
Pitching your yeast is just a fancy way of saying
03:21
add your yeast.
03:22
I sanitized this funnel
03:23
and now we're going to put in our liquid yeast.
03:29
Make sure everything is sanitized,
03:31
including your funnel and the outside of the yeast package.
03:34
I usually just dip the whole package into the sanitizer.
03:38
Once you've added your yeast
03:39
it's time to put your stopper on top.
03:42
This allows CO2 to escape while it's fermenting
03:45
and prevents oxygen to get in.
03:49
Now you want to put this in a cool dark place,
03:51
about room temperature,
03:52
65 to 75 degrees, and let it ferment for about two weeks.
03:56
After that two weeks is up,
03:58
once the yeast have created CO2 and alcohol,
04:00
you basically have beer and it's almost ready to drink.
04:03
So good luck and happy home brewing.
04:05
(upbeat rock music)