Equipment
- Sanitizer – Star San is best, but care is needed mixing. You will also need a spray bottle. Everything post-boil needs to be sanitized.
- Heat source (i.e., a stove/hob)
- Stock Pot and Lid – at least 20 litres or 5 US gallons capacity. This should fit in the basin you need to cool it in after boiling. You will also need to be able to lift it carefully while hot.
- Brew Bag – preferably nylon. This will need to fit in the kettle without falling-in. Clip it on if it’s too loose.
- Insulation for the kettle (optional) – an old beach towel will do
- Hop bags (optional) – these are generally a muslin for leaf hops and nylon bags for hop pellets
- Strainer that fits over the pot (optional)
- Stirrer/Spoon
- Hydrometer
- Fermentation Vessel (FV) with a tap, and a bottling wand or a Fermentation Vessel (FV) with a siphon and bottling wand
- Food Scale
- Thermometer – any type with reasonable accuracy around 67oC (153oF)
- Ice and a Basin – you will need to cool the kettle after boiling. Ice water in the kitchen sink works.
- Bottles – 500 millilitre swing tops are best. Ensure you have enough bottles for the volume of beer you are making.
- Brush or scouring pad for cleaning (not metal)
Pale Ale (Beginners Beer Recipe)
Target OG: 1.050
Estimated FG: 1.010
Estimated Volume to bottle: 9.5 litres or 2.5 US gallons
Estimated ABV: 5.2%
Ingredients (metric):
- 16 litres water
- 2.5 kilograms crushed/milled pale malt
- 30 grams of any hop with Alpha Acid between 4 and 7%
- 1 pack of Fermentis US-05 yeast
- 60 grams priming sugar for bottling.
Ingredients (US):
- 4.25 US Gallons water
- 5.5 pounds crushes/milled pale malt
- 1 ounce of any hop with Alpha Acid between 4 and 7%
- 1 pack of Fermentis US-05 yeast
- 2 ounces priming sugar for bottling.