Pre-Brew: Oak Chips
THE NIGHT BEFORE: In a container with lid add oak chips and 1/3 cup
bourbon. Cover and shake to incorportate. Keep covered and let sit at room
temperature overnight.

Pre-Brew: Sanitize
You might be surprised to learn that sanitization might actually be the most
important thing here. If things are not completely clean, your yeast will die.
You will not drink good beer, and the next few steps will only provide you with
a valuable learning experience instead of a decidedly more valuable drinking
experience.
• Dissolve half of your sanitzer packet with a gallon of water in a container.
Save the second half for when you bottle.
• Soak everything you are going to use, rinse with water, and let air dry on
some paper towels. If it isn’t totally dry when you are ready to start don’t
worry.
• Keep the extra sanitizer in a container for now. Chances are you’ll want to
re-sanitize something later.

• NOTE: Follow the instructions on your sanitizer. Sanitizers are
different. C-Brite should be rinsed off. StarSan does not need to be.
Brooklyn Brew Shop’s Sanitizer is also no rinse. One packet makes two
gallons. Use half for brewing and half for bottling.

The Mash
• Heat 2.25 quarts (2.1 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature,
then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing
Out”).

The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than you’ll end
with.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:

• Add 1/3 Golding Hops 30 minutes into boil.
  
• Add 1/3 Golding Hops 55 minutes into boil.
  
• Add remaining Golding Hops 59 minutes into boil.
  
• At 60 minutes turn off heat. Dissolve Candi Sugar. Add Bourbon
  Soaked Oak Chips.
  • Twenty percent of the wort will have evaporated in this step leaving you
  with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area
  of your pot extra large, or you brewed on a really hot day, you may have
  less than the full amount. Don’t worry – you just reduced your beer a bit
  too much, but you can add more water in the next step.
  
  Fermentation
  • Place brew pot in an ice bath until it cools to 70°F (21°C).
  • Once cooled, place strainer over funnel and pour your beer into the
  glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort
  and clarify your beer (as well as catch any sediment from going into the
  fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
  • “Pitch” yeast. (Toss the whole packet in.)
  • Shake aggressively. You’re basically waking up the yeast and getting more
  air into the wort.
  • Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more
  than 1” (2.5 cm) into the stopper and place the other end in small bowl
  of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to
  escape.
  • Let sit for two or three days or until vigorous bubbling subsides. This is
  when fermentation is highest. You may notice bubbles and foam at the
  top of the beer. After bubbling calms down, clean tubing and ready your
  airlock.
  • Sanitize, then re-assemble airlock, filling up to line with sanitizer.
  • Insert airlock into hole in stopper.
  • Keep in a dark place at room temperature for two weeks without disturbing
  other than to show off to friends. (If beer is still bubbling, leave sitting until
  it stops.)
  • In the meantime, drink beer with self-closing swing tops, or ask for empties
  at a bar that has some. If you have a bottle capper and caps, you can save
  two six packs of non-twistoff beers instead.
  
  . Plan Your Next Brew.
  Vist Brooklyn Brew Shop at
  the Brooklyn Flea or online at
  brooklynbrewshop.com
  New brews are added regularly.
  For a complete list of retailers that
  carry our products check out:
  brooklynbrewshop.com/locator
  Two Weeks Later: Bottling
  • Thoroughly rinse bottles with water, removing any sediment.
  • Mix remaining sanitizer with water.
  • Fill each bottle with a little sanitizer and shake. Empty after two minutes,
  rinse with cold water and dry upside down.
  • Dissolve 3 tablespoons maple syrup with 1/2 cup water. Pour into a
  sanitized pot. You will be siphoning your beer into the same pot in the next
  steps.
  
• Carbonation comes from adding sugar when bottling, so if you filled
  your jug with less than the full gallon in the last step, use less maple
  syrup when bottling. Using the full amount can result in your beer
  being over-carbonated.
  • Siphoning (It all happens pretty fast. You may want to practice on a pot of
  water a few times.) To see it in action first, watch the How to Bottle video at
  brooklynbrewshop.com/instructions.
  A. Attach open tubing clamp to tubing.
  B. Fill tubing with sanitizer.
  C. Attach sanitized tubing to the short curved end of your sanitized
  racking cane. Attach the black tip to the other end - it will help
  prevent sediment from getting sucked up. It will probably be a snug
  fit, but you can get it on there.
  D. Pinch tubing clamp closed.
  E. Remove screw-cap stopper and place racking cane into jug, just
  above the sediment at the bottom (“trub”).
  F. Lower end of tubing not connected to racking cane into sink.
  Suction will force beer up and through the racking cane and tubing.
  Open tubing clamp, let sanitizer flow into sink until beer just starts
  to flow out of the tubing, then clamp shut. Open clamp on tubing,
  allowing beer to flow into pot with sugar solution. Tilt jug when beer
  level is getting low, but be careful in not sucking up the trub.
  • Siphon beer from pot into bottles, pinching tube clamp to stop flow after
  each bottle.
  • Close bottles.
  • Store in a dark place for 2 weeks
  
  Two Weeks Later: Enjoying
  • Put beers in the fridge the night before you drink them.
  • Drink. Share with friends if you’re the sharing type.