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