How to Make Beer

It's not easy to make beer, but thousands of home brewers will tell you the labor is well worth it. Nothing beats a home brewed beer, which is why year after year so many new and experienced brew masters carry on the great tradition of home brewing.

If you love beer and would like to make beer of your own, the tools and resources are out there. Supplies are fairly inexpensive and information can be found freely online. Creating your signature stout or amazing ale can be a rewarding new hobby.

This article is an overview of the steps required to make beer. This guide is not suitable for advances brew masters, but provides a general idea of the home brewing process and what any new brewer can expect.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• Recipe
• Brewing Equipment and Ingredients (according to the recipe you use to make beer)

1. PURCHASE SUPPLIES
   
   The supplies required to make beer vary by the recipe you are following and the style of brewing you choose. In general, you can expect to purchase the following:
   
   * Kettle or Pot (very large, suitable for heating)
   * Colander or Strainer
   * Candy Thermometer
   * Mashing Device (may be food processor or rolling pin)
   * Sterile Bottled Water (5 Gallons or more)
   * Brewing Container (may use 5 gallon water bottle)
   * Length of Poly-vinyl Tube
   
   Typical Ale Brewing Ingredients
   
   
   * crushed crystal malt
   * light dried malt extract
   * hops
   * brewers yeast
   * clean water
   
   **Refer to your recipe or instructions for precise information on the materials required for your home brewing project.

2. CRUSH MALT
   
   The first step to make beer is to further crush the crystal malt. This can be done with a rolling pin, malt mill, or with special food processor accessories. Don't worry about the effort involved if crushing by hand. You must break the malt down, but not down to a state of powder.

3. STEEP AND BOIL
   
   The crushed malt must now be steeped before hops are added. This is done using the sterile water, your oven, sterile kitchen utensils, and a heat source. This usually requires under an hour.
   
   Once the malt is finished steeping, add most of your hops and increase the temperature to bring the mixture to a boil. This boil should continue as long as indicated by your recipe. Be sure to use caution as the mix will be gummy.

4. FAST COOL
   
   A fast cool is essential to get the flavor you desire when you make beer. The faster your beer mix is chilled, the better your results will be. This can typically be done by partially submerging the beer mix (hot off the stove, pot and all, in a shallow bath of ice water. You may wish to stir the mix as the temperature is reduced to speed the cooling process.
   
   **IT IS EXTREMELY IMPORTANT TO AVOID CONTAMINATING YOUR BEER WITH BATH WATER OR ANY UNSANITARY MATERIAL**

5. STRAINING THE BEER
   
   Once cooled, the beer must be strained to remove solids and semi-solids. This is done with a strainer or a flour sifter. The strainer should be positioned over the water jug or other container you will house the wort in during fermentation. Remember it is absolutely essential for your health and the health of those who enjoy your brew that the container you use for fermentation is sterile.

6. ADD YEAST
   
   Yeast must now be added to the beer mix. The correct amount of brewer's yeast should be indicated in your recipe. Be sure the temperature of your mix or wort is very near room temperature. Yeast requires a slight warmth to activate, but dies quickly at even slightly higher temperatures. When in doubt, use your thermometer and check against the instructions provides in the recipe you are using.

7. AIR LOCK
   
   An air lock can be purchased through your local brewer supply store, or can be home-made if you have technical abilities. The air lock should now be put in place. This air lock will not only control the amount of air yeast has to conduct fermentation, but it will also help prevent contaminants from entering your wort as your wait for nature to take over and make beer.

8. FERMENTING
   
   Beer should be kept in a shaded, cool area for as much as 10 days while fermentation takes place. Pitch dark is not required, but moderate temperatures are.
   
   During this time you should be monitoring your air lock occasionally to be sure fermentation is still evident (by the appearance of air bubbles in the air lock).

9. ADDING CARBONATION
   
   The final step in this process is to refeed the yeast. Once the yeast has had time to ferment, providing the alcohol necessary to make beer, it will need more food to continue working while bottled. In this case, the goal is to provide fuel for the yeast to render carbonation. This is done by adding a carbohydrate to feed the yeast.
   
   The most common method used to feed the yeast is to add corn syrup that has been heated on a stove-top according to your instructions. Other sweeteners can be used, including honey or table sugar and water. Be sure to follow your recipe in order to produce the flavor you desire.

10. BOTTLING
    
    Bottling would likely be your next step in the brewing process. This part of the process should be completed according to the exact instructions provided with your bottling materials. Remember the most important emphasis throughout this process should be placed on a sanitary brewing environment and tools.

[AnneZ]

on 5/25/2009 I've always wanted to make my own beer! Thanks for the step by step instructions! 5*

[cherry67]

on 5/4/2009 interesting

[rickmac]

on 5/4/2009 Nicely detailed article. I have friends who are passionate about their home brews.