How to Make Home Brew

How to make home brew – 23 LITRE BREW INSTRUCTIONS

You will need:

  • Brew In a box
  • Sugar (4 tablespoons)
  • Saucepan/boiler with 10 litre capacity
  • Sieve or straining bag
  • 25 litre pressure keg
  • Closed 25 litre fermenter container with      airlock
  • 4′ piece of tubing (for siphoning)
  • Large spoon/paddle
  • Thermometer (sensitive up to 75’C)
  • Sterilising solution
  1. Sterilise the equipment and containers using sterilising solution (e.g. VWP). Failure to do so thoroughly may lead to the yeast not working and a disappointing pint.
  2. Put 3 litres of cold water into the saucepan along with Hops2brew crushed malt from the brew in a box kit.
  3. Heat to 65-70 ‘C. (Use your thermometer to check the temperature.) Simmer at this heat for 30 minutes.
  4. Pour the liquid through your sieve or straining bag into another container (either your fermenting container or another saucepan).
  5. Pour a further 2 litres of cold water through the crushed malt in your sieve and into your chosen container adding it to the heated liquid (This is known as sparging and you have now produced about 5 litres of “sweet wort”).
  6. Put your “sweet wort” (ie the liquid!) into your 10 litre saucepan/boiler. Bring it to the boil.
  7. Add about 20 grams of Hops2brew hops of your choice (mmm delicious).
  8. Dispose of the malt from the sieve and sterilise the sieve.
  9. Leave the sweet wort (liquid) to simmer. After 45 minutes add another 5 grams of Hops2brew hops of your choice (this is called “late hopping”). Leave to simmer for a further 15 minutes.
  10. Place the saucepan with the liquid (now called “wort”) in it into a sink or bowl of cold water to cool fairly quickly until 30 ‘C or lower. (Use your thermometer to check the temperature).
  11. Add cold water to make up the volume to 23 litres
  12. Check the temperature. It must be under 30’C or it will kill the yeast. Add the yeast from your Hops2brew kit.
  13. Place the 25 litre fermenting container with airlock into a warm location with an ambient temperature of about 20’C. An airing cupboard is a good location. (Cuddle it up in a blanket or duvet if you think it might get chilly.)
  14. Leave for 7 -10 days for the yeast to turn the sugars (no you are not meant to have put sugar in yet!) to alcohol until the bubbles in the airlock start to reduce.
  15. Place the fermenting container on a kitchen work surface or surface of similar height. Place the sterilised pressure keg on the floor. Put 4 tablespoons of sugar into the pressure keg. Place one end of the sterilised plastic tubing in the fermenting container and suck on the other end of the tubing until the beer comes through then place that end into the keg. The liquid should transfer from one container into the other. (this is called “racking off”; an alternative is to transfer the beer into sealable sterilised bottles but you need to put an equal amount of sugar into each bottle).
  16. Place pressure keg back into warm snugly 20’C location for 1-2 days (secondary fermentation).
  17. Carry keg to cool place (e.g. garage/shed/cellar). Leave for about a week.
  18. Enjoy!