Homebrew Beer Recipes | Page 9 | Browse 305,000+ at Brewer's Friend

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2015 9:48 PM

Notes: Brewed 5-31-15
O.G. - 1.050
Bottled 6-21-15

Author:

Newk

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/1/2017 1:38 PM

Notes:

Author:

Craftbeerchannel

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 58

Mash Thickness: 3.14

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/28/2020 9:43 AM

Notes:

Author:

Seaview Brewery

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 66

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 11/27/2015 1:50 AM

Notes: Split the dry hop into two stages: 1) Add the first dry hops after primary fermentation is just about complete (about 1 week). Let this first dry hop addition sit for three days then; 2) Add the second dry hop addition to the primary fermenter for four days (so seven days exposure for the first round of dry hops). Bottle or package immediately on the seventh day. Try to minimize oxygen exposure for best aroma retention. For example, if kegging, purge the keg with CO2 before transferring the wort.

Also, I used this forum from HomeBrewTalk.com on Heady Topper for some direction: http://www.homebrewtalk.com/showthread.php?t=390082

Basically the malt profile is very similar to Heady only scaled down to 7% ABV. The hop profile used HopShot for the 60 minute edition and a Citra/Mosaic combo for all other editions. This is very different from Heady, but is pretty well known to be the hop combo in Focal Banger.

Author:

Boil Size: 5 Gallons

Boil Time: N/A

Boil Gravity: 1.108

Efficiency: 100

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 62 ° F

Priming Method: None

Priming Amount: N/A

Creation Date: 9/9/2017 2:23 PM

Notes: Oaked Acerglyn (Sparkling?)
(Maple Mead)

Ingredients
5 gal water
10 lbs Honey
2 packet Red Star Cote des Blancs Yeast
1 Medium Toast American Oak Spiral in secondary
2 x 32 oz Grade A Vermont Maple Syrup

Directions
In a large brew pot, simmer 3 gallons of water.
Remove pot from heat and add 10 lbs honey and 32 oz maple syrup and 3 tsp yeast nutrient. Stir until fully dissolved.
Rehydrate the yeast warm water set aside
Add the must to a 6 gal primary fermenter along with 2 gal cold water. Aerate it, and pitch the yeast when temperature is under 100F
Take OG reading. Mine was: 1.082 g/ml
Seal fermenter with airlock and store in a dark place at a temperature of about 70 degrees.

After 3 days, add 1 tsp yeast nutrient or not and aerate do this again after another 3 days.

After another week, add the remaining 32 oz of maple syrup and aerate.

Wait another week, then with a siphon, re-rack the mead into a sanitized 5 gallon carboy. Add the Oak Spiral at this point

After another 3 weeks, re-rack, then let age for 2 months, with sampling suggested

Bottle still – move totally fermented mead into a sanitized bottling bucket and bottle as you would beer but without the bottling sugar. Cap and store for 4 months in a temperature controlled place. Kitchen is ideal.

Sparkling - Dissolve the corn sugar in 2 cup warm water, add to carboy, and stir lightly.
Fill sanitized bottles and let age for 4 months, storing in the same manner.

Original Recipe: http://meadist.com/making-mead/mead-recipes/sparkling-oaked-acerglyn-maple-mead-recipe/

My Experience:

Heated 3 gallons of water on the stove to 140F added 10 lbs of honey and found that my pot was full and if I went to rapid boil I would have overflowed. I sanitized and poured the stock pots contents into the bucked, added 32 oz of Maple Syrup stirred and waited for cool down. At or around 92F I took a gravity reading which turned out to be 1.084 give or take a bit. Adjusting for temperature, I was not getting the gravity I was looking for I added enough water to make 5 gallons in the bucket and then waited. I pitched the waiting yeast, I used two yeast packets due to messing up with too warm water for the first starter, thought I may have killed some yeast in the too warm water of the flask. Turned out fine however. Bubbling started less than 24 hours later and bubbled strongly for 8 days. I checked gravity again and after 8 days of fermenting at 66-67 degrees the gravity was 1.100??? Obviously my OG was off by some points. I was supposed to be at 1.108 and I think that was probably more like the OG than I calculated it to be. Then I added yeast energizer 2.5 teaspoons and the rest of the maple syrup (another 32 oz) and stirred vigorously.

Pre-new-syrup 1 bubble/18-20 seconds, 24 hours after 1 bubble/6 seconds.
Back on track.

December 5th 1 bubble/5 seconds
Sniffer detects -- the butterscotch is less but a sweet maple smell is clearly there. :)

The Maple mead has been racked off into the secondary with a French Oak curl to continue fermentation. Rate of fermentation has slowed dramatically in the past week from 1 bubble/32 second to twice that now but still she ferments and will likely continue at temperatures of 62 -65F.

Original Gravity: 1.108 g/ml
Current gravity 1.010 at week 5 under fermentation (Dec 29th)
Calculated current gravity= 14.22%

(Projected 15.3 -15.8% ABV)

The rack off date 12/30/2917

I will let the Oak stay on the mead for 6 weeks, then check flavor on approximate date: 1/13/2018.

This is taking a lot longer than the recipe called for.

The third and final racking should happen on 1/13/18 into the glass 5 gallon carboy for clarifying. I have to be very careful and not push this last step. I am thinking maybe two weeks and and bottling the end of January. Allocating most of the batch for still mead and some for carbonation.

Sampled with new wine thief. Tastes of oak and and honey and a hint of maple. Slightly carbonated. Nice balance. Not too acidic as before. Mellowing is a good thing. Tastes like Chardonnay it really does and therefore I decided to halt the fermentation at 15.5% ABV and keep the residual sugars

5 Gallons plus a half gallon went into the carboy on 1/13/2018
FG 1.00
15.5% ABV
Added yeast stabilizer 1/2 teaspoon per gallon to arrest fermentation (Potassium Sorbate)
General color was foggy light yellow.
Waiting for the wine to clarify.
Projected bottling date 1/21/2018

Actual bottling day 2/10/18

"Assuming you are using classic corks, prepare them with a brief soaking in water before insertion if they have been stored for a long time, three months for example, in an open container. Opinions vary about the benefit of adding a bit of standard sulfite solution (two ounces potassium metabisulfite in a gallon of water). Diluting the standard solution to a ratio of about five to one with water softens the corks and eliminates the risk of contamination. In any case soak all corks, even those ordered directly from suppliers. Do not substitute chlorine for sulfite solution; it might lend itself to cork off-flavors. Soaking for an hour or less should suffice. Incidentally, use only new corks that are grade "extra first" or at least the equivalent. Extra first is considered medium grade. There are a lot of inferior corks out there, and these can ruin the wine’s flavor. It is worth the cost to use corks that will protect the wine and allow it to age under ideal conditions."

"After filling, leave the bottles standing cork up for three to five days. This allows the inside pressure to equalize down to normal, so wine won’t push or leak when placed on its side. It also lets the corks dry from the pre-bottling soak and breathe off any residual sulfite. Then store the bottles on their sides or upside down in the coolness of your cellar. After 30 days (okay, we all stretch that a little!), try one bottle to assure yourself all went well. After that, it is up to you when you drink the wine. Almost all wines benefit from three to six months in bottle, some for much longer.

Remember that wine ages in two ways: aerobically, while it is fermenting, being pressed, racked, and prepared for bottling, and anaerobically after bottling, when the myriad subtle chemical changes occur away from the air (other than what is dissolved in the wine at bottling) and produce true bouquet and complexities of flavor. When the wine is best is up to the winemaker, but a little patience is well worthwhile.

If you can creatively bend the rules and develop a method you can live with, by all means do it. Cleanliness is next to Dionysusness!"

I used a carboy siphon for the first time ever and wow this is the total way to go. I have been making beer since 2003 and avoided due to cost and stubbornness this device. Man!

I had to buy corks a case of empty wine bottles, and a corker.

Yield in bottles
17 Wine bottles
3 1/2 Wine bottles
6 Grolsch bottles
1 Bombardier 32 oz
1 12 oz beer bottle full

Wine makers cut maybe 12-14 oz

Usually I go for the stats but here I want to focus on how it tastes.

Being the first Acerglyn and the second ever wine making experiment, I want to savor the flavor and pat myself on the back for making THE oldest beverage in the world, plus a bit of Adirondack Maple Syrup.

Tasting notes:

Color: Light Amber
Clarity: Clear as a bell
Mouthfeel: Good body with ever so slightly effervescence.
Taste: Semi-sweet to dry with Maple and Honey flavors and a bit of tannin.
Finish: Clean, crisp not cloying and with a hint of citrus.

Final ABV: 15%

A new record for me.

Author:

jcmurray75

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2016 2:08 PM

Notes:

Author:

FrankVilla

Boil Size: 6.25 Gallons

Boil Time: 90

Boil Gravity: 1.075

Efficiency: 80.1

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2015 9:09 PM

Notes: Add 4oz at flame out of Coffee.

Add 1.5 vanilla beans after 2 months of conditioning.

Add 4oz of cold brewed coffee again at bottling with priming sugar

Author:

Chris Hamilton

Boil Size: 22.6 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Sugar

Priming Amount: 120 g

Creation Date: 9/27/2016 12:51 AM

Notes: Hybrid of several similar recipes. Benefits from conditioning a few months.

http://byo.com/mead/item/1868-irish-red-ale-style-profile
http://www.homebrewtalk.com/showthread.php?t=141086

Author:

JonyMac

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2014 8:22 PM

Notes: Ferment and rack to secondary in 4-5 days.

Coffee and Chocolate:

Grind best quality dark roast and add 2oz to coffee press, fill with 12oz water, cover and put in fridge overnight. Plunge it and strain straight into secondary with cocoa nibs - rack beer on top.

Author:

glh11

Boil Size: 8.5 Gallons

Boil Time: 120

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2014 12:08 PM

Notes: I. One month or more before brew day prepare in a 1 pint mason jar makers mark Bourbon or whatever you like and 4 oz. of oak cubes. I also put in 3 Benilla vanilla beans cut up. Soak with oak one month or until they sink.

II. Four days before brew day make a huge starter using Wyeast1728. Use stirplate for best results. Follow favorite software recco.

III. There will be two mashes for this 6.25 gallon batch. The first mash is for kettle carmelaztion only/boil down. As opposed to taking just the first runnings this recipe is using a small separate mash/wort for boildown. Lot of work but delightful. End result will be one quart of caramelized wort.
Recipe:
I do this mash the day before main brew day. Set aside in the refrig.
A. Mash: ph5.4
5 lbs.,simpsons golden promise 2-Row
1/2 oz UK choc 250L
1/2 oz Roasted Barley
1/2 oz east kent goldings
1.50 gal/H2O at 156-58 for one hour.
Sparge for 20 minutes to get 6 qts and reserve balance for main boil. I mashed in a 5 gallon cooler in a bag.

Note: The gravity will be way higher than above recipe, due to the first mash with unfermentable dextrins and long chain sugars. Looking for sweetness/flavors. Hence, the final gravity will also be higher. Check gravity 2-3 times towards the end of primary.

IV. Main mash see receipe above. Mash 1.35 gal/lb at 152F., for two hrs. Add water to maintain heat or recirculate-HERMS/RIMS, Stirring occassionaly, then, Sparge.

V. Combine 1st/2nd mash in boil pot.

VI. Boil for 2 hours further caramelization.
I continue adding reserved wort to the boil over the 2 hours. Sitting in the chair sipping with my hand on the propane valve.

VII. Cool wort to 50F and transfer to fermenter. Put fermenter in an environment of 40-53F ambient. I use a 18 cubic foot chest freezer and a digital controller. Ferment cool/long.

VIII. Take gravity reading

IX. Blast with pure O2 for 1 minute.

X. Add Yeast Wyeast 1728 starter and shake.

XI. 4 hours blast with O2 for one minute

XII 8 hours blast with O2 for one minute

XIII. 12 hours blast with O2 for 30 sec. Yes I actually, get up for this.

VX. Primary fermentation for 3-4 weeks, your call.

XV.Day 7: Take gravity reading
Carefully stir or walk the yeast. Poly stir paddle small end. Be gentle as not to induce oxygen or splash. Get those yeast back to work.

Day 14:Take gravity reading before stirring.
Repeat procedure-walk yeast
Sanitation: Let you stir paddle live in a bucket of star-san next to the fermenter.
Let it now settle for one more week.

Day 21 take gravity reading.
Total of 21 days in fermenter

XVI.Day 21 transfere to secondary. Add oak cubes/two fresh vanilla beans only (not the oaked bourbon).(Save oaked bourbon for secondary if you want to add to it.) Taste after one week and continue to until desired flavor is achieved, then remove oak/beans. Leave in secondary for 3 weeks or desired length at 50-55F. Update: I dropped the temp the last week to 45 ambient: fermenter prob around 49-50.

XVII.Day 42 Bottling bucket. Taste for Bourbon/vanilla. This is for the few who like bourbon/vanilla. I add 12oz. of makers mark and 1/4 cup of (Pure Macormick vanilla 40% ABV) to bottling bucket. If you like more oak/bourbon add some of the bourbon that the oak soaked in. This brew is not for the weak of heart and impatient. Allow to bottle condition for quite some time. This is one hell of a delicious bourbon/vanilla scotch ale for a sipper, cooled to 50F, and drunk in what my wife calls my diva glass. Cheers Good brewing!

Update: Just tasted the first bottle 11/3/14. Still needs to go longer for best flavor. But, no kidding imo it is better than backwoods bastard. I just bought a case for $84 and compared the two. Mine is better hands down. I tweaked the recipe for what I think will be even better next spring when I make it again. (CHANGES)1.I will leave the oak cubes longer;2. Add 1 tbs more vanilla to secondary,and eliminate beans. 3. Increase hop rate-too sweet. 4. Added hops to kettle prep/caramelization batch. 5. Eliminated choc malt 450L and replaced with choc 250L.5. Increased roasted malt.6. Now cooling wort to 48-50F prior to racking to fermenter. Four wks secondary at 45 ambient. Also this ale needs 6 mos plus to age. Worth the wait!
UDATE 2:
Making this recipe this weekend. Adding 1/2 oz of magnum hops at 60 minutes. Beer was not quite bitter enough to match backwoods bastard. Also adding 1/2 cp more of makers mark bourbon.

Author:

Chris Hamilton

Boil Size: 23.9 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: Table sugar

Priming Amount: 166 g

Creation Date: 1/8/2017 10:20 PM

Notes: This recipe has been scaled to 20L in the fermenter, and 78% efficiency.

Real Saison Dupont is carbonated to 3.5 volumes of CO2, but to prevent bottle explosions I'm going with 3.0.

Author:

generaltao

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2012 8:15 PM

Notes:

Author:

Da-Beers

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.174

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2013 4:11 PM

Notes: Heat 1 gal. water to 155 degrees F Add Grains
Heat and steep at 150 degrees F for 30 minutes.
Sparge the grains with 1/2 gal. of 150 deg F water.
Bring to boil, remove from heat and add additional ingredients at specified times.
Remove. chill. strain into fermenter
Add water to 5 1/8 gallons(19.5 liters)
When wort is below 75 degs F pitch yeast
Ferment for 7 days in primary, rack to secondary for 3 weeks, until all fermentation is complete.
1/2 cup corn sugar and 1/3 cup belgian clear candi sugar in 2 cups water, boil for 10 mins. let prime at 70 degrees F for 5 weeks until carbonated

Author:

jlongstreet

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 5:39 PM

Notes: vs. first batch: adding more hops: extra .5 oz of mosaic in whirlpool to make it 6.5 oz total, increasing and splitting dry hop: instead of 6oz for 4 days, 4oz near the end of fermentation and another 4oz after fermentation.

Adding 1lb of flaked oats.

Author:

MontiChristo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/24/2016 5:34 AM

Notes: Mash at 153 °F (67 °C) for 60 minutes. Ferment at 68 °F (20 °C) with for 7-14 days primary. Transfer to secondary for 7-14 days to clarify. Use a yeast starter made from a bottle of Bell's Oberon if available instead of WLP001.

Build up a starter of yeast from oberon dregs instead of California if available. Use only 1 oz coriander then.

Author:

Eggertsville Brewhouse

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2012 6:40 PM

Notes:

Author:

John Snelson

Boil Size: 25.3 Litres

Boil Time: 20

Boil Gravity: 1.044

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2018 11:36 AM

Notes: http://brulosophy.com/2017/10/19/short-shoddy-american-light-lager/

Peroni Nastro Azzurro is 5.1% in alcohol by volume.

INGREDIENTI

Water: The water used is tasted by the master brewer daily to ensure high quality and softness.

Malted barley: The time of year affects the characteristics of barley. Peroni Nastro Azzurro uses only spring-planted barley.

Maize: One quarter Nostrano Dellisola maize was added to the original recipe, creating a unique blend of three quarters barley and one quarter Italian maize.

Hops: Hops do not naturally grow in Italy. The hops of Saaz-Saaz and Hallertau Magnum are used by Peroni Nastro Azzurro

Author:

Codan

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: priming sugar

Priming Amount: 7 ozs

Creation Date: 10/2/2013 1:42 AM

Notes: Toasted 3-4 ozs of oak chips completely covered with bourbon, soaked for 7-10

Author:

geohound

Boil Size: 6.57 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3.1 oz/5 gal

Creation Date: 5/29/2012 10:10 AM

Notes: Primary Fermentation: 4 days at 68 Degrees
Secondary Fermentation: 5 Days at 68 Degrees then cold crash for 3 days.
Additional Fermentation: Kegged, chilled and Carb'd for one week

Author:

rolandblais

Boil Size: 1.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/9/2012 8:12 PM

Notes: JALAPEÑO SAISON SPICY

6.2% ABV

60-MINUTE MASH AT 152 ° F
1 ¾ quarts water, plus 1 gallon for sparging
1.6 pounds Belgian Pilsner malt
0.1 pound Aromatic malt
0.02 pound Munich malt

60-MINUTE BOIL
0.08 ounce Pacific Jade hops, divided into halves
0.12 ounce Sorachi hops, divided into thirds
1 jalapeño pepper, chopped, with seeds
0.2 pound clear Belgian Candi Sugar
⅓ cup agave nectar (***listed as "Honey" under fermentables)

FERMENT
½ packet Belgian ale yeast, such as Wyeast Belgian Saison or Safbrew T-58
3 tablespoons agave nectar, for bottling

MASH:
In a medium stockpot, heat the 1 ¾ quarts water over high heat to 160 ° F. Add all the malts and stir gently.
The temperature should reduce to 150 ° F within 1 minute. Turn off the heat.
Steep the grains for 60 minutes between 144 ° F and 152 ° F. Every 10 minutes, stir and take the temperature.
If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 ° F.
After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches

170 ° F. Turn off the heat.

SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 ° F water over the grains.
Recirculate the collected liquid through the grains once.

BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil.
When it starts to foam, reduce the heat to a slow rolling boil and add half of the Pacific Jade hops.
Add the remaining Pacific Jade hops after 30 minutes,
one third of the Sorachi hops after 45 minutes,
the chopped jalapeño after 50 minutes,
and another third of the Sorachi hops after 55 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.
At the 60-minute mark, turn off the heat,
add the remaining Sorachi hops,
the Belgian Candi Sugar,
and the agave nectar, and stir to dissolve the sugar.
Place the pot in the ice bath in the sink and cool to 70 ° F, about 30 minutes.

FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark.
Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly.
Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution.
The solution will begin to bubble as the yeast activates, pushing gas through the tube.
Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the agave nectar.
Two weeks after bottling, your beer will be ready to open.
Chill and share with friends, if you’re the sharing type.