The following recipe is based off the book “brewing Classic Styles” by Jamil Zainasheff. I have scaled down the recipe and it works pretty well for our stovetop brewing method. It is a little bit less than a 1 gallon batch. I brewed this in my kitchen and I have written down the step by step method for you. Please read over the instructions first and make sure that you have all the equipment on hand.
Pre Boil volume : 4.75 Liters
Post Boil Volume: 3.8 Liters
Fermentables (must be milled)
|Canadian 2 row||973.8 g|
|Munich Light||124.2 g|
|Crystal 40||82 g|
|Chocolate Malt||62.15 g|
|Black Patent||41.47 g|
|East Kent Golding||5.5% AA||9.14 g||60 minutes||29.7 IBU|
|Fuggles||4.5 % AA||3.83 g||15 minutes||5.1 IBU|
|East Kent Golding||5.5 %AA||3.83 g||0 minutes||0 IBU|
|Total||16.8 g||34.8 IBU|
Safale US-05 ½ packet
Items needed For Brewing:
8-10 Quart pot x2 (larger pots are better)
large colander or spaghetti strainer (with small holes)
Large Pyrex Measuring cup (2 Liter capacity)
scale for measuring grain and hops
no rinse sanitizer – such as starsan
bucket for sanitizing solution
auto siphon and hose
1 gallon jug
2 Liters of water boiled and cooled
6.5 size bung
three piece air trap
Items needed for Bottling:
coopers carbonation drops
8-12 grolsch style swing top or PET bottles
Ensure all items are cleaned and prepared. Have a small batch of no rinse sanitizer (starsan) mixed and ready. Measure out 4.75 Liters in your pot with water and use the skewer to mark where the level of water reaches. Make an impression on the bamboo with your finger. This will be your measuring tool and it will help you later when you need to know how much wort to collect.
Heat 2.648 Liters of water to 72 degrees
Stir in your Milled Grain – try to not make any splashes. This is called the mashing process. Heat the Mash gradually and break up all the dough balls. Bring the temperature of the mash between 63 and 68 degrees. Put a Lid on it and remove it from the heat. Start your timer for 60 minutes and check on it every 15 to 20 minutes. Stir it and take a temperature reading at different points in the pot. Make sure it stays between 63 and 68. If the temperature falls below 63 heat it on medium for about a minute, stirring continuously. Once temperature is reached. Remove from stove and let sit with the cover on.
Heat up 3.8 Liters of water for sparging in a small pot to 78 degrees (my pot holds 2 Liters so I heated 2 liters, then 1.8 liters) Return the mash to the stove after 60 minutes is up and heat it the mash to 77 degrees, stir then remove from the stove. (mashing out)
Time to Sparge. Basically you’re going to drain the grain and wash away the sugars and collect everything into a pot. Scoop a few spoonfuls of mash into a colander that is fitted over another large 8-10 quart pot. Gradually dump the rest of the mash into the colander. Once all the grain is removed, rinse out the pot – ensuring no grain is left in the pot. Slowly pour 2 Liters of water over the grain and continue to drain the liquid into the pot. This liquid is called wort. Heat up the remaining 1.8 Liters of water. Place the colander back on the original pot and pour your sparged wort back through the grain again. Now add the 1.8 Liters of water to give the grain a final wash. Make sure there are no bits of grain floating in the wort. You need to collect 4.75 Liters of wort. Place your measuring skewer into your pot and stop sparging (adding water) when you have reached your notch on your bamboo skewer. Now you are finished with this grain. Keep the grain in the fridge. Make awesome recipes with it! Delicious bread, pizza dough, or Katy’s granola. Wunderbar!
Begin to heat up the wort to boiling temperatures. Keep an eye on the pot because a boil over is a very sticky mess to clean up. Once boiling point has been reached lower the heat slightly so the boil isn’t too strong. Add your first hop addition and start your timer. Your next hop addition will be added when 15 minutes remain in the boil. Your final hop addition will be added at zero on the timer and your pot will be removed from the heat element.
Once the timer is up you will need to cool this down as fast as you can. In the last 15 minutes of the boil the wort is very sensitive to contamination so ensure that everything that touches the wort is clean and sanitized. Place the pot of wort into a sink filled halfway with cold water and ice packs (or even snow). Stir the wort with a clean, sanitized spoon. You may need to change the water in the sink once or twice because it will heat up as the wort is cooling down. Cool the wort to below 20 degrees. Make sure you use a sanitized thermometer to check your temperatures. Once it is cool enough you can let it sit so all the trub (debris from the proteins in the wort and the hops) settles to the bottom. Some people like to stir a swirl (whirlpool) that makes all the trub nestle in the middle of the pot.
Use your auto siphon to siphon as much of the wort into your 1 gallon jug as possible while leaving the trub remaining in the pot. Don’t worry if you get some of the trub in the jug, it is not a big deal.
Once you have collected all your wort you may need to fill your jug with water that has been boiled and then cooled. Top it up with the water to just above the “1 Gallon “ mark.
Cover the jug with a sanitized cap or over with a sanitized bung. Make sure your hand is clean and soaked in sanitizer and shake the wort (aerate)
Add Yeast and give the jug a gentle swirl to wet all the yeast. Place sanitized bung and fill with a three piece airlock with sanitizing solution up to the fill line and place it into the bung and put in a dark cool place (between 18-21 degrees) Check on it everyday to make sure that the fermentation has not blown the airlock off the jug. Sometimes it can be quite vigorous. If you are worried you can place the jug in a bucket to collect any spill over.
While your beer is fermenting, try to collect flip top “grolsch” style bottles or purchase plastic PET bottles. You will be bottling your beer in these. Please don’t use small growlers or other types of bottles. They might not be designed to withstand the pressure of carbonating beer and may explode.
Once your beer is ready you can use your auto siphon and a bottling wand attachment to fill each clean sanitized bottle. Place the wand in the bottle and remove when the foam starts to reach the top and starts to overfill. Removing the wand will allow just the right amount of headspace in the bottle. Add a coopers Carbonation drop to the bottle and seal it up. Place in a cool dark place for 3 weeks.
For Your Next Brewing Adventure
The next time you want to brew a different recipe of beer the method will mostly be the same. You can take any 5 gallon recipe you want and scale it down. Keep in mind that this is not a standard 1 gallon recipe, so you can not just divide any recipe by 5. This is a little bit less than a 1 gallon. Also keep in mind that when scaling a recipe the hop IBU’s get a bit skewed. Don’t worry about it, have fun with this. This is not an exact science.
the formula is :
Pre-fermented Volume of Original Recipe in the Carboy (÷) Pre-fermented Volume of New Recipe in the Carboy
20.8 Liters (÷) 3.8 Liters = 5.473
Divide all the original ingredients by 5.473 and you will get all the correct measurements for grain and hops scaled down to the right amount for your batch size. Try to keep your weight measurements in Liters, and grams – it is a lot easier.
When mashing your water to grain ratio should be 1 us quart (.946 liters) of water per pound of grain
Stay tuned for my next post…
A recipe for a really easy APA using this 1 gallon method.