An IPA is Born!

The Brew day is upon us!


  1. 10 gallon kettle
  2. 6 gallon pot/kettle
  3. 5-6 gallon glass carboy
  4. funnel
  5. bottling bucket
  6. nylon mesh net for filtration
  7. thermometer
  8. hydrometer
  9. air lock mechanism
  10. 4 muslin bags
  11. large stirring spoon (preferably silicone or metal whisk)
  12. racking siphon
  13. Star san no rinse sanitizer
  14. 1 extra 5 gallon bucket
  15. 1 copper or steel wort chiller (condenser)
  16. A hose with a spray nozzle will make your life much easier and is also necessary for operating the wort chiller…

Preliminary cleaning


  1. 11 lbs. of Belgian Pilsner grain
  2. 1 lb. of Munich U.K.  grain
  3. 1 lb. of Crystal 40 grain
  4. 1-2 “smackpack” packets of American Ale II (liquid yeast)
  5. 2oz. Centennial hops
  6. 2oz. Cascade hops
  7. 2oz. Simcoe hops
  8. 10 gallons (filtered water)


First things first! You’ll want to sanitize everything!!!! Cleanliness is next to Godly brewing. We have to do our best to protect our little yeast party from getting shut down by some wack bacteria! Speaking of which it’s time to break out the smack pack. Follow directions on Yeast container to wake yeast up and get them multiplying.

Once you’re certain everything is shiny and clean it’s time to pour 3 gallons of the filtered water into your kettle and set the burners on high. Watch your temp and adjust heat accordingly as your water approaches the target 150 degrees.

Heating kettle and mash to 150 degrees

Next you’ll add all of your grain! Stirring it in thoroughly and continuing to stir for the next hour. After 10 minutes you’ll start another 5 gallons of water and heat that water(a.k.a the hot liqueur) to 170 degrees Fahrenheit. Continue stirring mash frequently and turn up heat during last 20 minutes to raise the heat of the mash to 170 as well.

The malt grain and hot water (mash)

Make sure you have your clean bottling bucket ready and lined with the nylon net. Pour the mash into your bottling bucket carefully. (The help of a friend is priceless at this crucial point) Then, with all the grain solids captured in the net, pull the net out and hold it above the wort while pouring the hot liqueur over the grain solids in order to extract as much sugar as possible.

Next wash and sanitize your kettle, then pour the wort from the bottling bucket back into the kettle! Make sure to set some wort aside in order to take an original gravity reading! (make sure that your original gravity reading is close to what you’re expecting in this case around 1.060)

“Mashing out”
Hydrometer checking sugar levels













Now we’re done with the mashing process and ready to move onto what is more commonly known as the brew itself! Put your wort on high and once your wort is boiling start a timer for 1 hour!


  1. 1 oz. of Simcoe hops @ 10 minutes in
  2. 1 oz. of Centennial hops @ 35 minutes
  3. 1 oz. of Cascade hops @ 35 minutes
  4. After timer ends turn off heat and add 1 oz. of Centennial 1 oz. of Simcoe hops and let steep for 10 minutes.

Remove kettle from stove and hook up wort chiller then place wort chiller in the wort. Chill your wort for 20-30 minutes closely watching the temperature of the wort. Once the wort reaches 70 degrees turn off wort chiller and remove it. Make sure your Glass carboy is ready to go!

It’s time to add the yeast! Pour activated yeast into wort and stir vigorously to aerate the beer and introduce the yeast to a healthy amount of oxygen. At this point, your wort has officially become beer that has yet to be fermented! Transfer the beer into the glass carboy, firmly place air lock and place somewhere warm for the first night. The beer should start primary fermentation within 24-48 hours. Conduct temperature and gravity tests in approximately 1 week.

All it’s missing is a blanket



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