Difference Between Pastry Chef And Baker

Homemade Beer - Bitter E + G - Pt I - The preparation of the must

Yes, we ventured, as announced in creating a Bitter method with Partial Mash (extract + grains).
We are armed with pots, tea towels, clothes e. .. knee-high nylon! ;)
all begins with the infusion of grains: 60 minutes in water previously brought to 68 °.
60 minutes during which we dissolved and boiled malt extract, immediately cooled and made
rest in the fermenter.



Once past the hour infusion of grain aggregates, we transferred all in the pot to act wort boiling, taking care to filter out the grains with a cotton cloth and wash them, then with water to 68 degrees.


With the must have proceeded to the boiling hops, adding malt extract 500grammi previously set aside.
In the absence of adequate hop bag, and in order not to filter the juice again, we have the innate with nylon socks to put the hops in boiling.
The first hop should be made to start boiling, the second after half an hour and the third after 50 minutes.
Each hops give the beer respectively: the bitterness, flavor and aroma.


After boiling for 60 minutes must have cooled, poured into the fermenter where we had previously put the malt extract and bring it to 23 liters by adding water at room temperature.
The thermometer marks already the right temperature to measure the initial density and to inoculate yeast. A pretty mixed and away: the closed fermenter, put the bubble, and we await the first signs of fermentation, accomplice the favorable temperature, there were almost immediate! To date six days that the Bitter gurgles with a certain arrogance ... we expect quiet the tumultuous phase for transferring the second fermenter.

Continue ....