Goldfinger Honey Wheat Beer
When I was thinking about what would make a great DIY for the June issue, I thought it would be fun to have the DIY created by a man, seeing as this is who we are honoring this month. It didn’t take much persuasion to enlist the help of my husband and brother–in–law, as they have a new-found hobby of brewing home beer. Below is their latest brew. Now they just have to sit back and wait to enjoy their bounty. Happy Brewing!
Step One – Sanitization:
- Brew Pot
- Fine Mesh Strainer
- Stir Paddle
- Wort Chiller
- Garden Hose
- Glass Carboy/Plastic Fermenting Bucket
- Grain Bag
- 5 gallons of Water
- Fermentables: 5 lbs. of Liquid Wheat Extract & 1 lb. of Honey
- Specialty Grains: 1 lb. of Honey Malt, 8 oz. Flaked Wheat & 8 oz. of Flaked Oats
- Bittering Hops: 1 oz. Willamette
- Beer Bottles
- Bottle Capper
- Bottle Caps
Use your sanitizer to thoroughly clean all of your brewing equipment! This is very important. Anything you use MUST be sanitized.
Step Two – Making the Wort:
Bring 2.5 gallons of water to a temperature of 150° to 160° F. While water is heating, prepare your Grain Bag. Tie a knot in one end of the bag and place your grains into the bag and then tie a knot on the opposite end. Remove excess grain dust by lightly tapping the bag. Once the water has reached the desired temperature, steep your grains for 20 minutes. After 20 minutes, remove the grain bag from the pot, allowing excess liquid to drip out. DO NOT SQUEEZE THE BAG! The water is now considered “Wort.”
Step Three – Boiling the Wort:
Bring the Wort to a rolling boil, being careful not to let the Wort boil over. Remove from heat. Add your Fermentables and stir until they have dissolved. Make sure they are not sitting at the bottom of the pot. Return to heat and bring to a boil.
Step Four – Boil Hops:
Add your Bittering Hops and continue to boil for 60 minutes.
Step Five – Chilling the Wort:
Using your Wort chiller and garden hose, cool your water to 70° F.
Step Six – Add Water:
Now it is time to put your Wort into your carboy/fermentation bucket. Place your funnel into the opening of your carboy/fermentation bucket and then place your fine mesh strainer on top of the funnel. This will help remove excess sediment. Funnel your Wort into your carboy/fermentation bucket. Add 2.5 gallons of water. You should now have a total of 5 gallons of liquid in your carboy/fermentation bucket. Gently shake the container to stir the two together.
Step Seven – Fermentation:
Add the yeast to the Wort. Secure your fermenter lid and airlock. Fermentation will begin within 24 hours. Fermentation is complete when the airlock is no longer releasing any Co2 gas (airlock will bubble). This typically is three weeks. The best temperature for Fermentation is 64° to 72° F.
Step Eight – Bottling:
When Fermentation is complete, bottle your beer. Place beer in sanitized beer bottles and then cap the beer bottle with a bottle capper to form a tight seal. Once you have bottled your beer, leave it to sit for two weeks and then enjoy.
Tags: craft beer, DIY, Father's Day
Jaime Hardesty is the Receptionist at M3 Group and a native of Michigan. When not crafting, she enjoys many of her other passions which include her two children, family, friends, antiquing, gardening, kayaking and bike riding.