How To Brew Your Own Beer
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Yeast 1 pack Brewer’s Choice #1098 (British ale yeast)
Procedure Break seal of yeast ahead of time and prepare a starter solution about 10 hours before
brewing.
Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6
gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish
moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees.
Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg.
Procedure Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize.
The result should be a mushy, gummy mess.
Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise
to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract
(e.g., 6 gallons at S.G. 1.042).
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