 Malt
extract syrup is very thick and can be difficult to pour from the tin.
While you are waiting for the brew pot to boil
you can help the extract along. Locate a pan that fits the tin of extract
well. Remove the label from the tin of malt extract. Place the tin into
the pan and add water until there is about 1.5 inches of space left at
the top. Remove the tin and place the pan on the stove. Heat the water
until it is almost boiling then turn off the heat. Open the tin with a
very clean can opener. Remove the lid and discard. You don’t want it falling
into the brew. Place the can into the hot water bath and let it sit until
the brew pot is ready. |
Adding
malt extract syrup to the brew pot.
Now that your brew water
is at a rolling boil, turn it off. That’s right, turn it off. This is very
important. The malt extracts we are about to add to the brew pot are very,
very thick and will sink right to the bottom of the pot. If the heat is
left on while you are dissolving the extract into the water the extract
will begin to caramelize. This will darken the color of your beer and add
caramel flavors which may not be appropriate to the style of beer you are
making. Use a pot holder to remove the tin of extract syrup from the hot
water bath. Set the tin on the counter and carefully wipe off the hot water.
If you don’t the water will soak through your pot holder and you will drop
the tin into the brew. Carefully pick up the tin and gently stir the brew
pot as you pour in the extract syrup. It will pour slowly because it is
so thick. Use your spoon to help it along. You can add hot water to the
extract can with your spoon and stir it up a little. You want to get most
of the extract but don’t worry about getting every drop. |
Adding
dry malt extract.
Dry
extracts will react with moisture as soon as it is exposed. The steam
from your brew pot will cause the extract to clump up and stick to the
packaging it came in. On the other side of things, dry extract is a very
fine powder and will turn into a great dust cloud if given the opportunity.
Hold the bag of extract by two corners and shack it down so you can cut
the entire top off of the bag. Use both hands to pour the malt into the
brew pot as quickly as possible. |
| Mixing in the malt is very
important. Stir the brew pot until the extract is completely dissolved
then turn the heat back on. Leave the pot partially covered, about half
way. This will help it to return to a rolling boil. Stir occasionally until
the wort returns to a boil. As the wort returns to a boil remove the lid.
Your brew pot is going to take on an aggressive personality. The wort will
try it’s best to get out of the pot. This will only happen if you are not
looking at it. Be prepared to adjust the heat and knock down the foam until
the wort settles into a rolling boil. This foaming is caused by a chemical
reaction. One of these reactions is called hot break. Hot break is the
coagulation and precipitation of proteins out of the wort. Removing these
proteins improves the clarity and flavor of the beer. We are also making
sure that the wort is sterilized. The boiling time of an average extract
recipe is 60 minutes. |
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BREWERY
FRESH
GLASSWARE
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