SCRIPT- HOW TO BREW YOUR OWN BEER
>>BILL BRADLEY:
Hi I’m Bill Bradley with The Daily, and
I’m here with John from Bitter and Esters,
and we’re going to brew some beer.
[MUSIC]
>>JOHN:
The first thing we want to do Bill is we want
to prepare the yeast.
You could feel it- there’s a little package
inside the package that has yeast nutrients.
This nutrient pack has to be broken and then
we’re going to shake the pack up and let
it sit while we’re brewing.
The first step is that we’re heating two
gallons of water up to 165 degrees.
And then we’re going to steep our specialty
malt in this grain bag for half an hour.
We’re going to add a half-ounce of Kent
golden hops to steep as well.
Set the timer- 30 minutes.
>>BRADLEY:
So what’s the next step?
>>JOHN:
The next step is we get these grains out of
here so just grab the bag.
And after that we’re going to add enough
water to bring it up to 3 gallons, and bring
this wort to a boil.
BRADLEY:
Is the water going to boil like it does for
a pot of pasta?
>> JOHN:
Well, it will be similar except that it will
actually foam up something that’s called
hot break which is the binding of proteins
which are in malted wort.
If it starts to boil over you want to turn
off the heat and let it calm down, and you
keep doing that until the proteins actually
bind and it goes into a rolling boil.
We turn off the heat an add our dry malt extract,
which is in our recipe kit.
This is going to add a good portion of the
sugar that the yeast will actually eat and
convert into alcohol.
>>BRADLEY:
Could I save some and add it to a milkshake
later?
>>JOHN:
Yes but you’ll have less alcohol in your
beer.
So okay now we’re at our boil.
We’re going to boil this for an hour and
we’re going to add the hops according to
our recipe.
We have 1 ounce of galena at 60 minutes, half
an ounce of cascade at 45 minutes, and half
ounce of cascade at 15 minutes, and half ounce
of Kent goldings at what we call flame out.
And we’re going to cool down our wort to
70 or 75 degrees before we add our yeast.
At home you would just take the entire brew
pot and put it into an abe by some water.
Here we’re going to use what’s called
a wort chiller, an immersion wort chiller.
At this point when we’re cooling it down,
anything that touches our cool wort must be
sanitized.
We just made a liquid petri dish and we want
to make sure that the only microbe that gets
in there is our brewers yeast.
[MUSIC]
>>JOHN:
So our beer has been fermenting for two weeks
and is now ready to bottle.
>>BRADLEY:
So this is the last step?
>> JOHN:
This is pretty much it.
We transferred the beer into our bottling
bucket.
We now take our sanitized bottling wind, take
our sanitized bottle, pour out the sanitizer,
take your bottle, and push it right up against
there, all the way to the top.
There you go.
And just leave that bit of headspace, and
then put a cap on.
So Bill, that’s all there is to home brewing.
You can do it yourself at home, it’s easy
it’s delicious it’s fun, and I invite
you back in two weeks to try this beer.
>> BRADLEY:
Thanks John.
>> JOHN:
My pleasure.
