Beginners beer recipe using Brew in a Bag

Step-by-Step Instructions for Beginners Beer Recipe (all grain)

Bring water up to a temperature of 69^oC or 156^oF
If the brew bag has previously been used, ensure it is clean and free from soap
Put the bag in the water and use clips to hold it to the side of the pot if it is loose
Add the malt to the water and stir for a minute ensuring any large clumps are broken-up. This is the Mash.
Insulate the pot (optional) and monitor the mash temperature
Mash for 40 minutes, stirring occasionally. If the mash temperature dips below 64^oC or 156^oF, heat it up while stirring. Make sure the brew bag bottom does not get stuck on the bottom of the pot or else it may melt. If you are insulating your pot, remove the insulation before heating-up. Don’t heat above 68^oC or 154^oF.
Lift the bag out of the pot, let it drip, and squeeze out what wort you can without too much effort. Alternatively, you can use a strainer. Don’t worry if you don’t get every last drop, just get what wort you can away from the spent malt without making too much of a mess. This is equivalent to the Lauter.
Discard the spent malt
Bring the wort to a boil while stirring. Once it starts boiling, mind boil-overs.
Once the wort is boiling for 10 minutes, add the hops while stirring. This is often when boil-overs happen.
After the hops are added, boil for an additional 60 minutes. Do not fully cover the pot.
Fill the basin with ice water and cool the kettle. Do not remove the lid. Everything the wort touches beyond this point should be sanitized.
Once the temperature is near room temperature, take the gravity of the wort with the sanitized hydrometer and record. Use the Hydrometer Temperature Correction Calculator to get the corrected gravity. This is your Original Gravity.
Transfer the wort from the kettle to the Fermentation Vessel. This is the one point in the process where oxygen can be positive, so pouring is fine. While you can pour the entire contents into the FV, most only add a little leaving most of the stuff on the bottom behind. If you used leaf hops, pouring through a strainer at this point is advised.
Once the temperature of the wort is at or below 22^oC (72^oF) pitch the yeast by following the instructions on the yeast packet. Alternatively, sprinkling dry yeast on the surface of the wort will work fine.
If you are using an airlock, fill it with sterile water (and optionally a bit of sanitizer) and attach it, then seal the Fermenter
Place the Fermentation Vessel in a place where it will remain undisturbed and away from light at room temperature (18 to 22^oC or 64 to 72^oF). You may want to loosen the airlock before moving and tighten once it’s where you want to place it. Use a towel to cover it if need be.
Be patient and don’t give in to the urge to look inside
Once all activity has stopped or at least two weeks has passed, take a hydrometer reading and record. Wait three days and take the Gravity again. If there is no change in gravity and the gravity is 1.012 or below you are ready to bottle. This is your Final Gravity. To get the ABV, use this calculator: Alcohol by Volume (ABV) Calculator.
Clean and sanitize the bottles
Use the Priming Sugar Calculator to verify the amount of sugar needed for priming
Add the priming sugar to the Fermentation Vessel, stir gently, and let it settle for 30 minutes
Fill the bottles being careful not to bottle too much of the sludge on the bottom of the FV
Ensure there is enough headspace in the bottles after filling or they will not get properly carbonated. If you are using a bottling wand, this should be no issue.
Make sure the bottles are properly sealed and label them if you want. Keep in mind that if you re-use the bottles, the label has to come off. A chalk pen is works fine.
Clean and dry equipment
Let the bottles sit away from light at room temperature or slightly warmer for at least 10 days
Put one in the fridge and once it’s cold, open cautiously to verify that it is carbonated, but not over carbonated.

If you have any questions about this beginners beer recipe, please enter them in the comments below and I’ll do my best to answer.

Enjoy!

Brewing Calculators Mike

Brewing Calculators Mike created the Brewing Calculators website out of frustration with calculators on the internet lacking a cited source or giving inaccurate results. He has been home brewing for over a decade and enjoys brewing as inexpensively as possible while producing the highest of quality beer. Additionally, Mike holds a General Certificate in Brewing from the Institute of Brewing and Distilling in London.

Beginners Beer Recipe