Intermediate Brewing Guide
So, are you ready to take the step from beginning to
intermediate brewing? The following improvements to the
techniques outlined in the Beginner's
Brewing Guide will be added:
- Use of a glass carboy as a secondary fermenter. This
will result in both a clearer beer as well as a better
- Use of a yeast starter
flask in order to achieve a higher pitching rate of yeast to
- Use of specialty grains
to improve the complexity of your beer.
- Use of a 7 gallon brew pot to
perform a full wort boil.
- Use of a wort chiller to
quickly cool the wort to pitching temperature.
In addition to the equipment listed in the Lee's Brewery Beginner's Brewing Guide, you'll also
need the following:
|1-6 gallon glass carboy
with fitted stopper & airlock
||1-liter flask with fitted stopper & airlock
|1-7 gallon stainless steel brew
||1-immersion wort chiller
||1-nylon grain bag
See Extract/Specialty grain recipes in Lee's
Brewery Recipes page.
- 3 or 4 days before brew day, activate the
liquid yeast pack.
- After 1 or 2 days, the liquid yeast pack
will swell to 1-2 inch thickness.
- Add the liquid yeast to a yeast starter.
Refer to the Yeast guide page for instructions on preparing a
- The yeast starter should be at the height
of it's fermentation by the time brew day arrives.
- On brew day, crush the specialty grains
using the grain mill. If you don't have a grain mill you
can use a rolling pin to crack the grains spread out on a
- Place the specialty grains in a grain bag
and place it in the kettle filled with 6 gallons of
- Heat the kettle to 170°F. Periodically
swirl the grain bag in the water while it is heating.
- When 170°F is reached, remove the grain
bag from the the kettle. Note: Leaving the specialty
grains in the water at temperatures above 170°F will
impart off flavors to your beer.
- Heat the water to boiling, add ingredients
and follow procedure called for in the recipe. Boil for
at least 60 minutes.
- After boiling, transfer wort into
fermentation bucket with the immersion wort chiller
- Cool wort with chiller for 30-40 minutes.
Agitate wort periodically for quickest cooling times.
- After wort has been cooled to 65-70°F,
take a specific gravity reading.
- Add yeast starter and stir vigorously to
oxygenate the wort.
- Seal primary fermenter with airlock and
ferment for approximately 3 days or until airlock
bubbling activity has subsided somewhat.
- Siphon the beer to the sanitized carboy
and seal with airlock. Try to transfer as little of the
trub or sediment from the primary fermenter as possible.
- Ferment the beer in the secondary for 7 to
10 days before bottling.
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December 21, 1997 22:19:02
Copyright © 1996 by [Lee's Brewery].
All trademarks or product names mentioned herein are the property
of their respective owners.