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1. Heat 8.5 – 9 pounds of cracked/crushed malted barley with 5 gallons of water to 146-149°F, and hold there for 1-1.5 hours in order to convert your starches to sugar.2. Heat to 165-167°F, then strain off and keep liquid, using 8 ounces (1 Cup) of hot water to rinse the grains.3. Cool the unfermented brew (called wort) to below 86°F (should have an initial specific gravity of 1.050).4. Add hydrated yeast & leave to ferment.ORYou can also do a...