These directions will walk you through the basic steps of brewing an ale beer from extract. The directions can be used for brewing with hopped or unhopped extract as well as different fermentors. Your ingredients can include corn sugar, as recommended by many beer kits, however, this sugar is primarily used as an inexpensive substitute for malt sugar. The corn sugar will not contribute any body or malt flavor. It tends to lighten the beer, though it does add to the alcohol content. Sugar whether it is malt sugar (malt extract) or corn sugar adds food for the yeast and thereby produces alcohol. The more food you give the yeast the more alcohol it will produce up to a point where it kills itself with the very alcohol that it produces. You should use at least 60% (we prefer 100%) malt in order to insure that the yeast has proper nutrients to ferment correctly. If you decide to use all malt, which gives a fuller bodied, richer taste, then you should use at least 8 lbs. or more of syrup malt extract. If using dried malt extract, at least 6 lbs. should be used. The amount will depend on the body and strength desired. Remember that malt sugar adds fermentables which produce alcohol as well as adding malt flavor which contributes to body. If you are using a hopped extract then hops are not necessary but can be added to give more flavor and aroma to the finished product. When using an unhopped extract then the addition of hops is necessary. About 2 oz. should do the trick. Yeast is required and often provided with beer kits, but always make sure! There's nothing worse than not having yeast when you need it. Be sure to check that it is the appropriate yeast for the beer you are trying to create. Remember ale yeast ferments on the surface and does so in warm temperatures (ideally between 60 and 70 degrees F) but it works at higher temps too so don't worry. True lager yeast ferments on the bottom at temps between 45-55 degrees F and true lager cultures often strictly require adherence to this temperature range. Extract cans often claim to be lager but in fact are light colored ales and should be fermented at warm ale temperatures. Real cold fermenting strains are available as liquid cultures stored in our refrigerator. The water you will use will vary on what you prefer to drink. If you don't like tap water don't use it, and use bottled water. Do not use distilled, as it lacks necessary minerals for healthy fermentation.

Brewing An Ale From Extract

1. Into a large stock pot (approx.12 quart) put 1.5 gallons water and bring to boil.
2. Once the water is boiling, remove it from heat. This avoids scorching the malt on the bottom of the pot after extract is added.
* If you are using a BEER KIT CAN then you must also add some type of sugar, either more malt extract or corn sugar to make five gallons. If using corn sugar add 5 cups to your malt extract mix in pot. If using dry malt add a 3 pound bag.
* If using bags of UNHOPPED DRIED MALT EXTRACT use only the malt in the bags and nothing else. No other sugar is needed since the malt contains all of the fermentable sugar that you will need. You will need corn sugar for bottling. Be sure to mix and dissolve ingredients completely before returning to heat!