This is a general overview of how most my brewdays go.
Step 1
I start by collecting all the water into a single kettle. I also measure out and add any brewing salts and acid. Then I hit the heat and set my temp for my strike water.
Step 2
While my water is heating I like to go weigh out and grind all my grain for the brew.
Step 3
Once my water is up to strike temp, I add my brewing bag and mash in. Then I check my temp and adjust if needed. At this point, I make sure that my electric kettle is off to avoid scorching my bag and grain.
Step 4
Once I’ve mashed in, I take advantage of the mash rest to weigh out my hops.
Step 5
15 minutes into my mash and time to check my pH and temperature.
Step 6
After the mash is done (generally 45-60 minutes), I check the final temp and then pull my bag and let it drain on a spare oven rack.
Check gravity (don’t forget!)
Step 7
Boil. My boil length is usually 60 minutes. I add hops per the recipe.
Step 8
During the boil I sanitize all the stuff I’ll need post boil. I use the scissors when I need to cut open whirlpool hop packs or am using dry yeast. Generally, all my gear is clean before I start by brewday so I can sanitize it directly.
Step 9
Time to chill. I start with a gentle stirring motion and after the temp has dropped a bit I get really aggressive with the immersion chiller moving it up and down in a fanatical manner. Once things are at pitching temp, I transfer to the fermentor and pitch the yeast.
Check gravity!
Step 10
Next I place the fermentor in a temp controlled environment. I use an electric blanket and chest freezer with my temp controller probe insulated and on the side of my fermentor.
That’s it. Now is time to clean up and have a beer!
