EASY BREWING INSTRUCTIONS to produce 23 litres of beer (= 5 imperial gallons = 6 US gallons)

		s t e p   1 :   p r i m a r y   f e r m e n t a t i o n

Remove yeast pack from can and place unopened can in hot water for 15 minutes to soften contents. Boil 3 to 4 litres of water. When malt and water are ready: - Fill 1/3 of primary fermenter with cold water. - Add contents of can into primary fermenter. - Rinse can with hot water and add to the fermenter. - Add the boiling water and stir to dissolve. - Add 1 kilogram (approx 6 cups) of dextrose (corn sugar). NOTE 1: Each additional 250 grams of corn sugar will increase alcohol content by 1%. Fill primary fermenter to the 23 litres mark with cold water and stir well. Starting SPECIFIC GRAVITY should be between 1.035 and 1.040. When the wort (concentrate liquid) in the primary fermenter has cooled to 21C - 24C (70-75F) sprinkle the yeast on the surface and stir. Fermentation should begin within 12-24 hours. Add sulphite solution to airlock and attach airlock and bung to primary fermenter. Ferment at approximately 70 - 75F.

 

		s t e p   2 :   s e c o n d a r y   f e r m e n t a t i o n

After approximately 7 days the specific gravity should be less than 1.010. Should the room temperature be cool it will take longer to reach this Specific Gravity. Carefully syphon beer into a clean and sanitized carboy leaving all sediment behind. Fill carboy to within 5-13cm (2-5 in.) of neck (add additional water if necessary). Add sulphite solution to airlock and attach airlock and bung to carboy. Leave carboy at 21-24C (70-75F) for a further 7 days to finish fermentation. When 7 days are over, check the specific gravity. It should read 1.004 - 1.007. Leave for another 2 days then recheck the specific gravity. If the reading is the same, the beer may be bottled. If not then leave for 2 more days and check again. NOTE 2: IT IS IMPORTANT THAT THE FINISHING GRAVITY IS STABLE FOR 48 HOURS AND THERE IS NO ACTIVITY IN THE AIRLOCK BEFORE BOTTLING.

 

		s t e p   3 :   b o t t l i n g

Prepare 66 - 341ml (12 oz.) beer bottles by soaking in chlorine detergent, rinsing with tap water, sterilizing with sulphite solution and rinsing well with clean water. Carefully syphon beer into a clean and sanitized primary fermenter leaving all sediment behind. Add 200grams (approx 1 cup) of dextrose (corn sugar) and stir gently to dissolve. Syphon beer into clean bottles, fill to within 1 in. from top and cap with caps which have been sterilized Store in warm place for 14 days then move to a cooler dark place for storage. Your beer is now ready to drink.