Hello! Dan Franklin from HopTech Homebrewing in Dublin, California. We’re now going to get started on making a batch of beer. One of the things you’re going to need is I mentioned before is a pot and you’re going to need to put water. A regular tap water is perfectly fine. If you feel better and you want to use bottled water, that’s up to each individual.
So what we’re going to do is we’re going to add our grains and we’re going to use a grain bag and our bag of grains which is crushed. The grains should always be crushed and properly weighted in the proper amount of grains necessary for each individual recipe.
So what you’re going to do is you’re going to take your bag of grains, open them up, take your grain bag, put the grains in the bag, pour them in there, set this down, take your bag. You can either tie a knot and you can use a bread tie or anything is at a quick. What we’re trying to do here is we’re trying to get these particular grains some color, some mouth fill, and some head retention.
So what we’re going to do is stick this in the water. This water is not boiling. It’s been heating up and we’re going to leave this approximately—the time wise has more to do with temperature, 15 to 20 minutes and we’re going to take our thermometer. Use any size of thermometer. And when it reaches about 160, 170 degrees, we’re going to remove the grains from the water.
As your beer gets up to actually it’s wort an hour, as your wort gets up to the 160 to 170 degrees and it’s just about get tested with your thermometer. Be very careful because you are standing over a hot stove and unless then you want to get burn yourself. This is a fun hobby. I don’t want to end up going to the doctors today. You want to take your grains and you want to dunk them up and down and once again carefully, don’t drop them and splash away. You’re going to get burned to the hot water all over your face. What we’re trying to do is stuck it like when you make a cup of hot tea. Kind of swirl it around just slightly, going in and out.
So what we’re going to do is we’re going to take this slightly and it’s ready to be removed, and I’m going to take this and put this right over my lid so I’m dripping hot water. Once again, be very careful. I’m going to walk this over to the sink here and I’m going to set this in my colander. Any kind of colander, this particular colander is what they use to put vegetables in okay. We don’t add boiling water, we don’t ring the grains because you don’t want it tan so I’m going to take my water which I’ve had already warmed it up slightly on a nice, warm water. In this particular case, I’m going to just slightly take my sink in a spraying motion and I’m just going to slightly rinse my grains. This is a partial sparge. So what we’re going to do is we’re going to get some of that nice sugars and enzymes coming out of the grains. Stop that off, take this and kind of shake it out lightly. Once again, never ring it out. Never squeeze it okay. Now this should going to end up throwing away. So I’m going to set it out of the way. I’m going to remove the colander and I’m going to take this little bit of our wort and I’m going to add it to my main pot. Once again, don’t throw it in there because you don’t want to splash on your face. Lightly pour it.
Okay at this point, our next step is once we get all the work to a boil of water, we will add our extract in our hops okay. So throw your grains away, wash your pots, keep going as you go on.
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