Extract Brewing Tips For Making Great Home Brew
The easiest way to get started with homebrewing beer is usually by doing malt extract brewing. Home brewing using malt extract shortens the brewing process. In the context of beer brewing, mashing is the procedure of heating up malted barley or various other brewing grains to a specific temperature. The malted barley grains are next kept at a certain heat range for a fixed time period in order to cause the enzymes in the malted grains to break down the starches in the grains into sugars. The kind of sugar produced is usually maltose. It is this sugar that eventually yeast will consume and transform into alcohol and co2, creating beer.
Once mashing is completed, the homebrewer is left with mash. Creating mash can be fairly complex due to the large amounts of very hot water involved, and the elaborate process of straining and draining out the sugary liquid from the used grains. This type of brewing is referred to as all grain brewing. I recommend that people don’t begin with all grain brewing and instead first become comfortable with malt extract brewing. Malt extract brewing eliminates the need to produce a mash. Commercial maltsters produce mash and through evaporation reduce it down to a powder or thick syrup. Home brewers can buy this concentrated malt extract and work with it to make their own beer without having to undergo the sophisticated and cumbersome process of making a mash.
Most homebrew batch sizes are five gallons, so if you are producing a mash, you will need a stockpot at least that size along with other equipment required to drain and sparge all of the grains. All-grain homebrewers also need to maneuver around these significant volumes of liquid and grains, which can weigh more than 60 pounds and be quite hazardous due to the boiling temps. Extract brewing, on the other hand, is much less complicated. There is no need for such large pots and quantities of boiling liquid since you are not making a mash. For a 5 gallon batch of beer you will only need to boil roughly 2 gallons of water with the malt extract, which will make things a lot easier.
Hops are added at various intervals throughout the sixty minute boil to add flavor and smell to offset the sweet taste of the malt. The longer hops are boiled, the more bitter your beer will be.. These kinds of hops are referred to as bittering hops. Hops that are added near the end of the boil are identified as aroma hops as little bitterness is produced, but the hop smell is. For some beers like holiday or other such spicy beers, spices and herbs are included near the end of the boil .
When your boil is done, you have what is referred to as wort. The end result is the same whether you brewed all-grain or if you brewed with malt extract. This very hot liquid now must be cooled down to 70 degrees or colder as rapidly as possible. The hard work is done, now it’s time to allow the yeast to do it's thing. After the wort is cooled you add the yeast and wait for fermentation, which should get started within twelve hours. Depending on the beer style, inside of two weeks you will have a completed beer ready for kegging or bottling. Malt extract brewing is a wonderful way to get rolling with brewing beer at home, and you can unquestionably make some great beer with this method and become a great homebrewer!