Massive Brewery
SHOP - HOW TO - ABOUT - EMAIL
Brewday Instructions

BEFORE YOU BEGIN
Check that you can connect the immersion chiller to a tap.
(The chiller is supplied with a 1/2"BSP female connector that fits most shower hose fittings.)

Read through the instructions to familiarise yourself with the Massive Brewery process and
to check you have everything you need ready for each stage.

Clean all equipment thoroughly before each use.


1. MASH IN

In the stock pot, heat 6.5 Litres of water to 71 degrees C and carefully submerge the Mash Cloth folding the edges over the top as pictured.

Pour in your grain and stir thoroughly to ensure no lumps or dry spots. The temperature should stabilise between 64 and 68 degrees C.

Cover with the lid and allow to rest for 1 hour. Continue with the next stage during this time.


2. MASH OUT

Using a separate pot, or a kettle, fill the Plastic Bucket with 6 Litres of water at 80 degrees C. After the 1 hour mash, gather the corners of the mash cloth together and lift out allowing the liquid to drain into the pot.

Transfer to the bucket and submerge in the 80 degree water. Stir thoroughly before gathering the corners, lifting out and allowing the liquid to drain into the bucket. Dispose of the grain and clean the bag ready for next time.

Combine the two volumes of liquid in the Stock pot and turn on the heat.


3.BOIL

Weigh out your bittering hop addition (10g of supplied hops), add to a muslin bag and tie closed. Bring the wort to a steady rolling boil and add the hop bag. Boil with the lid off for one hour.

Place the remaining hops into the second muslin bag, tie and place to one side. Five minutes from the end of the boil, slowly submerge the immersion chiller. Dropping it in to quickly will kill the boil.

Two minutes from the end of the boil add the second hop bag.


5. CHILL

Take off the heat and connect the chiller to your cold water source.
(The chiller is supplied with a 1/2"BSP female connector that fits most shower hose fittings.)

Turn on the cold water and allow to cool to 20 degrees C. It usually takes 30-40 minutes. Check the temperature with a sterilised probe thermometer.

In the meantime, clean and sterilise remaining equipment with boiling water including your fermentation bucket and lid, a sieve or colander and some tongs or a spoon to use to remove the hop bags.


6. TRANSFER

Once cooled to 20 degrees C, Remove the hop bags and place in the sterilised sieve on top of the fermentation bucket.

Remove the immersion chiller and place to one side. Carefully pour the cooled wort over the hops, into the fermentation vessel. This process will oxygenate the wort and help to filter out any of the remaining proteins that can cause the beer to be hazy. Once finished, the hops can be disposed of and the muslin bags cleaned out for the next brew.

Take a sample reading with your hydrometer before cutting the corner of you yeast packet with sterilised scissors and sprinkling half of the contents evenly over the top.
Place the lid on top but DO NOT SEAL!
(During fermentation, Co2 will build up and if the lid is sealed at this stage the bucket could explode!)



FERMENTATION

Fermentation can last between 3 and 7 days.

During fermentation a white fluffy head will appear on top of the beer. Once it has dissipated, run off a sample to check the gravity and note the result.

Test a new sample after a further 12 hours. If the result is the same you can skim the remaining yeast sediment off the top with a sterilised spoon and seal the lid Leave the beer to condition for a further 5 days moving the bucket to as cool a place as possible.

If the lid begins to bulge up with pressure, release some Co2 by cracking the lid for a few seconds.

When you are ready to bottle your beer, Sterilize your bottles and caps. Add 1/2 a teaspoon of sugar to each bottle for a nice carbonation.

Allow the bottles to condition at room temp for at least 1 week before refrigerating and enjoying!