Brewing on a Stove
First, get out your kettle. Pour in two gallons of water. Take the water to 150° and add whatever specialty grains you're using. Turn down the heat, and let the heat rise to 155$deg; and hold it there for 30 minutes to extract all the goodness. Then add another gallon of water. If you use a mesh bag to steep the grain, remove it. Add the malt extract.
Bring it to a boil. At this point, there is a lot of starch in the water, so be prepared for it to foam. When the foam rises, remove the kettle from the heat until the foam subsides. If you enjoy being light headed, you could blow on the foam. Once the foam stops rising, you've hit your first break. Turn the heat down, and let the kettle simmer. Start your timer. Add the hops. As soon as you add the hops, go back on boil over duty. Trust me.
Follow your recipe. At the end of the boil, cover the pot, and let it sit while you get the fermenter ready. Sanitize it. Then add 7 pounds of ice and a pint of water. Place the strainer across your fermenter, and pour the hot wort into the strainer.
You might have to add some water to bring the volume up to 5 gallons. As soon as the temperature is below 85°, pitch the yeast. Slap the lid on that puppy, stick a fork in it and call it done!
Oh yeah! Now clean up!
posted by hiikeeba at 20:35
2 Comments:
I don't know how this will work in brewing but, I was talking to a guy making a batch of maple syrup. To keep it from boiling over they put a little evaporated milk. He also said that to keep a pot from boiling over to rub a ring of butter around the edge of the pot. I wonder if that would work without ruining the beer?
I remember helping my husband do the wort and letting it boil over. God, what a mess.
the funny thing is I was a professional cook at the time as was our friend Joe, who was also helping out with the wort.
The beer was really weak I remember
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