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Best Bitter Pack Contents All utensils used for brewing must first be thoroughly cleaned and sterilized using VWP or one of the other proprietary brands of sterilizer. Cleanliness throughout the brewing process can not be overstated. -In preparation for the yeast put 1/2 tsp of glucose priming sugar in 1/2 cup of boiling water and leave to one side to cool. This will be the yeast primer. Do not add the yeast at this stage. -Bring 5L of water to the boil in a large pan before adding the brewing syrup, stir thoroughly as concentrated syrup may burn on the pan base. Bring to the boil and add 75g hops, simmer for 60 minutes stiring occasionally. This infusion is called the wort. -Add contents of the Irish Moss and the remaining 25g of hops to the wort and boil for a further 15 minutes. -Remove from the heat and cool pan (containing the wort) in cold water for 20 minutes. -While the wort is cooling check the temperature of the 1/2 cup of yeast primer it needs to be 20-24C. Add a small amount of boiling water if required. Add contents of yeast sachet and leave to stand for 15 minutes. Strain hops from the wort and pour wort vigorously into the fermenting vessel to airate it. Top this up to just less than the 5 gallon mark (vigorously) and check temperature. Again it needs to be between 20-24C so bring up to the 5 gallon mark with either cold or boiling water. -Only when the temperature of the wort is between 20-24C should you add the yeast. Put the lid on your fermenting vessel and place it somewhere dark where the temperature is a fairly constant 20-24C. You can use a heated pad (buying the essentials) to sit your fermenting vessel on if required. -From here on you need to keep as much fresh air out of the brew as possible because beer contamination will affect the taste of the finished beer. -Day 4: Skim froth from top of beer with sieve. Leave to ferment until specific gravity drops to around 1010 (as measured on your hydrometer), -Day 10: Beer should now have finished fermenting and be fairly clear with a sediment at the bottom. It should have a specific gravity of around 1010 and be ready for fining and bottling (vegetarians should not use finings but continue with instructions without adding the finings). Two points to note: If you bottle before your beer reaches this specific gravity your bottles may burst. Cooler beer takes longer to ferment. Beer can leak for a number of different reasons and so should be brewed and stored so that if this happens it will not cause damage. -Put rest of the glucose priming sugar in a pan and boil up with 1 cup of water. Cool the liquid, add the finings & divide equally between your bottles. Skim beer and fill bottles leaving as much of the sediment in the fermenting vessel as possible. Leave 1"- 2" air gap at the top of your bottle. Now the difficult bit, you have to leave it for 2 weeks in a dark place to mature and carbonate. In the interests of product quality Boskbeer reserves the right to alter product ingredients without prior notice, whilst maintaining glutenfree status. |