Ingredients for Homemade Ale
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How to Make Homemade Ale
- In a large (7-gallon) non-reactive stock pot, combine 1 gallon of water and 1.5 lbs of liquid malt extract.
- Add 1 oz of hops (variety of your choice).
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to a gentle simmer and boil for exactly 60 minutes, stirring occasionally to prevent scorching.
- Remove from heat and carefully cool the wort (the sugary liquid) to approximately 70°F (21°C). Use an immersion chiller or an ice bath for faster cooling.
- Strain the wort through a fine-mesh sieve or cheesecloth into a sanitized 7-gallon fermenter.
- Add 1 gallon of additional cooled water to reach your desired volume. Add 1 packet (or appropriate amount) of ale yeast (choose a strain suited for your desired ale style).
- Securely seal the fermenter with an airlock. Ferment in a cool, dark place for 10-14 days, or until fermentation activity significantly slows (airlock activity subsides).
- Carefully siphon (or rack) the beer from the sediment (lees) in the fermenter to a secondary fermenter (optional, but recommended for clearer beer) or directly to sanitized bottles.
- Bottle the ale, using a bottling bucket and bottling sugar if desired for carbonation. Allow the bottles to age in a cool, dark place for 2-3 weeks before enjoying your delicious homemade brew!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
325g
Fat
0g
Carbs
27g
