How to make an Extract brew:
1. Heat water: Add 6 to 10 litres of water to your pot.
2. Steep Grains: Pour crushed steeping grain (if you are using grains) into a mesh bag and tie the open end in a knot. Put them in the water and apply heat. Steep grains for 20/30 minutes or until water reaches 78°C. Remove bag.
3. Add extract: With the heat switched off, add half the malt extract to the wort and stir it in thoroughly.
4. Boil wort: Return wort to the boil
- Add bittering hops and boil for 60 minutes. There are recipes with shorter boil times but 60 mins is common.
- Add flavour and aroma hops at the times stated in the recipe, the times quotes are usually the number of minutes from the end of the boil.
6. Cool wort: After a one hour boil switch the heat off and cool the wort to around 40°C as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink.
7. Sanitise equipment: While the wort cools, sanitize the fermenting equipment – fermenter, lid or stopper, fermentation lock, sieve, hydrometer etc – along with the yeast pack and a pair of scissors.
8. Transfer to FV: Fill primary fermenter with 9 litres of cold water, then pour in the cooled wort via the sanitised sieve to catch the hops. Leave any thick sludge in the bottom of the kettle.
9. Add rest of Extract and top up: Stir in the rest of the malt extract thoroughly and add more cold water as needed to bring the volume to the desired level and stir thoroughly again.
10. Measure specific gravity of the wort with a hydrometer and record.
11. Pitch yeast once the wort is at pitching temperature. Use sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.
12. Aerate the wort by either shaking the FV if the lid is secure, or stir vigorously with a spoon or whisk that's been sanitised. This will provide oxygen for the yeast and mix the yeast in too for a faster start.
13. Seal the fermenter and place it in a suitable place to maintain as steady a temperature as possible. You want an ambient temperature around 16-18C if possible as the rapid period of fermentation will raise the wort temperature above ambient.