BASIC EXTRACT INSTRUCTIONS

The easiest way to explain how to do an extract is to use a recipe. The reason for this is each recipes timing varies greatly depending on the style, hops used and when they are added, boil time etc. One example of this difference is 1 recipe may cal for the use of a single hop simmered for 45 minutes only whereas recipe 2 calls for three different hops the First added the start of the boil, the second 15 minutes into the boil and the last added for only 5 minutes after the pot has been removed from the heat.    Even though the timings differ the basics still remain the same and they are:-

1. Boil the malt and selected grains with the hops in X amount of water.

2. Strain the liquid into the fermenter using more hot water to wash the grains and hops.

3. Ferment 

4. Bottle.

It is best to boil the hops with the Dried Malt or Liquid Extract because the extraction of the hops bitterness and flavour is much more efficient, But if you don't have a pot big enough you can get away without doing this.

EXAMPLE:-    

1.75 Kg Amber Malt Extract

650g Dextrose

40g Pride Of Ringwood Hops

1tsp Irish Moss

½tsp Epsom Salts

1 Pkt of Yeast

METHOD:-    

1. Bring 6L of water to the boil.

2. Add the malt extract, half the hops and the epsom salts.

3. Boil for 1 hour

4. Add the rest of the hops and the Irish moss.

5. Boil for a further ½ hour.

6. Add the dextrose to the fermenter and strain the wort into the fermenter, rinse with a further 4L of hot water.

7. Cool the wort to 24ºC. Add the yeast.

8. Ferment and condition as per  T.H.B.S instructions.

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