How to Brew Beer: Imperial Stout (all grain) with FUNnBEER! скачать в хорошем качестве

How to Brew Beer: Imperial Stout (all grain) with FUNnBEER!

Join FUNnBEER as he takes you on an exciting brewing journey to craft your very own Imperial Stout! With over 20 years of brewing experience, he’ll provide you with easy-to-follow, step-by-step instructions and essential tips to ensure brewing success. From the must-have equipment and ingredients to the perfect brewing techniques, this comprehensive tutorial is designed for beginners and experienced homebrewers alike. Grab your 7.5-gallon pot, some hops, and let's get brewing! Don’t forget to like and share this video with fellow beer enthusiasts. Cheers to good times and great brews! 🍻 #Homebrewing #NutBrownAle #CraftBeer #BeerRecipe #FUNnBEER OUTLINE: 00:00:00 Introduction 00:00:28 What is an Imperial Stout? 00:01:21 Equipment 00:07:58 Ingredients 00:09:54 Directions 00:23:42 Conclusion Equipment: 1.) 7.5 Gallon Pot - https://amzn.to/49BPCXH 2.) Fermenting Bucket - https://amzn.to/4gdVzg7 3.) Airlock and Carboy Bung - https://amzn.to/3ZU04GQ 4.) Nylon Mesh Bags - https://amzn.to/41D2SJF 5.) Big Ass Spoon - https://amzn.to/4giTdfG 6.) Sanitizer - https://amzn.to/4fjh7Xd 7.) Heat Source – https://amzn.to/3BJ6I9o 8.) Thermometer - https://amzn.to/4gAj3M7 9.) Siphon - https://amzn.to/41BcwfG 10.) Kitchen Timer - https://amzn.to/3VGMK68 11.) Hydrometer (Optional) - https://amzn.to/4iw6hQq 12.) Wort Chiller (Optional) - https://amzn.to/3ZVvegT Ingredients: MALTS • 15 lb. 2-ROW Malt • 1 lb. Carapils • 1lb. Crystal 40L • 8 oz Roasted Barley • 6 oz Black Patent • 6 oz Chocolate Malt HOPS • 2 oz. Magnum@ 60 min • 2 oz. Cascade @ 5 min YEAST • 1 sachet British Ale Yeast ADDITIONAL • Clarifier – Whirloc -1 Tablet Directions: Step 1.) Fill your fermenting bucket with 5 gallons of water. If the bucket doesn’t have a 5-gallon mark, draw one with a permanent marker. Continue filling to the rim and add 1 oz of sanitizer. Step 2.) If using liquid yeast, remove it from the fridge and allow it to warm to room temperature. For dry yeast, rehydrate according to the packet instructions. Step 3.) Add 2-3 gallons of clean water to your pot. Remember, the cleaner the water, the better the beer will taste—avoid using hose water. Place the pot on your heat source and turn on the heat. Step 4.) Place all your flavoring grains and malt into a large nylon bag. Submerge the bag into the heating water and steep for 30 minutes, ensuring the bag doesn’t touch the bottom of the pot. If the water temperature reaches 170°F, try to maintain it. If it rises above 170°F, reduce the heat or turn it off, then let the grains steep until the full 30 minutes have passed. Step 5.) Remove the grain bag and bring the water to a boil. Stay close to your pot as the wort boils—you’ll notice foam rising, so be ready to adjust the heat. Once the foam settles, bring the heat back up and continue boiling. Step 6.) Add your 2oz Magnum hops to a mesh bag and place it into the pot. Boil for 60 minutes. Step 7.) During the boil, sanitize everything that will come in contact with the beer after cooling, including the fermenting bucket, airlocks, thermometer, hydrometer, spoons, and any other utensils. A quick tip is to use the sanitizing solution from Step 1. Step 8.) With 20 minutes left in the boil, remove your immersion wort chiller from the sanitizing solution, rinse it with clean water, and add it to the boiling wort. Step 9.) With 5 minutes left in the boil, add 2oz Cascade Hops. Step 10.) After 60 minutes, turn off the heat, remove the hops, and add a Whirloc clarifier tablet. Step 11.) Cool your hot wort to 130°F: Step 12.) While the wort is cooling, empty the sanitizing solution from the fermenting bucket and rinse it thoroughly with clean water. Step 13.) Add two gallons of cold, clean water to the fermenting bucket. Step 14.) When the wort reaches 130°F or lower, transfer it to the fermenting bucket with the two gallons of cold water. Fill to the 5-gallon line with additional cold water, stir well, cover with the lid, and allow it to cool further until it reaches 70-80°F. Step 15.) Once the wort is at 70-80°F, take a sample for a hydrometer reading (optional). IMPORTANT: Do not return the sample to the wort. Step 16.) Add the yeast to the wort. Step 17.) Cover the fermenting bucket with the lid, add water to the carboy bung, and place it in the lid or stopper. Step 18.) Store your fermenter in a cool, dark place with a room temperature between 60-70°F. Fermentation should begin within 1-2 days and finish after about 7 days. Step 19.) Gently tap the fermenting bucket daily to release any trapped air. Step 20.) After 14 days (7 days of fermentation and 7 days of settling), your beer is ready to be bottled or kegged.