Prepared by Evan Kessick
Ingredients:
- 6 gal distilled water (2 gal at boil, 4 gallons cold) (Boil)
- 6 lbs corn sugar (dextrose) (Boil)
- 12 gm Citric Acid (Boil)
- 4 gm Calcium Chloride (Boil)
- 1/3 oz Burton Water Salt pk (Boil)
- Yeast Nutrient Schedule:
- At boil: 8 gm
- 24hr: 8 gm
- 36-48hr: 8 gm
- Yeast: Lalvin EC-1118 Dry Wine Yeast (2 pks)
- Yeast Energizer: ½ tsp per 1 gal (At Yeast Pitch)
- -1.5 drams Lorann Oils (Flavor of your choice) (Post fermentation)
- Gelatin Finings: ½ tbs per 5 gal (Post fermentation) (Optional)
Brew Stats:
- Boil Temp: 170°F
- Boil Time: 20 minutes or until all scheduled ingredients are fully dissolved
- Original Gravity: 1.032-1.036
- Final Gravity: 1.000-1.002
- ABV: 4.5-4.7%
- Fermentation Temp: 68°-72°F
- Fermentation Time: 2-3 Weeks (Depending on yeast energizer)
Directions:
Sanitize:
Properly sanitize your equipment before brewing and fermentation, this will help assure a good finished product.
The Boil:
Bring 2 gallons of distilled water to boil temperature (170°F). Once at boil temperature, slowly add the corn sugar (recommended 1lb increments or less) and stir consistently until dissolved (consistent stirring will help avoid scorching). Next, using a kitchen scale, measure the citric acid (12 gm), calcium chloride (4 gm), yeast nutrient (8 gm) and add to the boil. Lastly, add in the burton water salt packet and stir until dissolved. The order these items are added to the boil does not matter.
Flameout:
When the boil is finished, use a wort chiller (or other cooling method) to bring the wort to a comfortable temperature so that when mixed with the cold 4 gallons of distilled water you end up with an ideal yeast pitching temperature. I use an online temperature conversion calculator to help calculate what my wort should be chilled to based on the temperature of the 4 gallons to be mixed. Once the wort is chilled, add to the 4 gallons of distilled water, stir and aerate. At pitch temperature, add the Lalvin EC-1118 Dry Wine Yeast (2 pks), and yeast energizer (½ tsp per 1 gal).
After pitching the yeast and fermentation is active, follow the yeast nutrient schedule above. Fermentation should take 24-36 hours to start and should take between 2-3 weeks to reach the final gravity. Once the final gravity has been achieved, cold crash and add flavoring oil.
The finished product will be cloudy and gelatin finings can be added to help clear the finished product. After cold crash and during the kegging process I add the gelatin finings. This process takes a few weeks to finish, but once the keg is carbonated, enjoy!
Cost per 6 gallons: $29.19 initial cost (after two batches, $25)
- Corn Sugar - $11.10 (6 lbs)
- Water - $4.80 (6 gal)
- Flavoring Oils - $3.99 (2 drams)
- Yeast Nutrient - $1.40 (2 oz)
- Yeast Energizer - $1.80 (1 oz)
- Calcium Chloride - $1.45 (2 oz)
- Citric Acid – $1.40 (2 oz)
- Yeast EC-1118 - $1.80 (2 pks)
- Gelatin Finings - $1.45 (1 oz)
Many of these items listed can be reused for multiple batches and the cost per 6 gallons goes down. The cost per 6 gallons after 2 batches goes down to $25.00.
References:
