Take your 5-gallon boiling pot and bring 3 gallons of spring water to
a rolling boil. While the water is heating, take all of equipment that
will come into contact with the beer (bucket, carboy, tubing,
strainer, lids, stoppers, racking cane and airlocks) and sterilize it
thoroughly according to the directions on your agent of choice. BTF is
handy because it does not require a secondary rinse, but whatever you
use, make sure your equipment is sterilized for at least 5 minutes and
then air-dried and untouched until it is time for use.
Your water will likely still be heating by the time your equipment is
sterilized, so take this time to warm the malt extract and loosen up
the thick mixture. Grab a small saucepan and a put a folded dishtowel
on the bottom, then fill it about ¼ full with tap water and place it
over medium to low heat. Set the closed malt container in the pan so
it is protected from direct heat by the towel but still sitting in the
water, and within about five to ten minutes the syrupy malt extract
should pour much easier.
At this time your 3 gallons of water should be just about boiling.
Take the malt out of the sauce pan and grab your spoon. As the water
reaches a boil, pour the malt steadily and carefully into the water,
stirring thoroughly as you go to ensure none of the syrup rests on the
bottom and burns.
Continue stirring as the water returns to a boil.
You may notice a great deal of foam emerging quickly from the mixture
as the boiling resumes. This is normal, but can cause a sticky mess if
it spills over the side, so if you see it start, remove the pot from
heat and stir until the foam subsides, then return it to the burner.
You may have to do this quite a few times, and you may need to drop
the heat or stir to prevent it from happening (or it may not happen at
all), but you will eventually reach a stable rolling boil.
Once you do, add the first ounce of your hops and stir them in
thoroughly. You are going to boil your wort (pronounced "vert", a term
for young, unfermented beer) for 60 minutes, and you'll also want to
add another half ounce at both the 40 and 50-minute marks, so set
those amounts aside now, then set your timer.
At the completion of the 60-minute boil (and three-time addition of
hops for varying degrees of aroma and flavor), remove the pot from
heat and cap it with a lid. Take your fermenter and add your 7 pounds
of ice and final gallon of spring water. Sanitize the metal spoon and
set it aside in a clean place.
Take your sanitized strainer and rest
it on the rim of your fermenter, then pour the hot wort through the
strainer (to remove the hops) into the ice water. Briefly stir the ice
and hot wort together and place the lid on the fermenter until the
temperature stabilizes to around 80 degrees, then slide the lid aside,
add (or "pitch") your yeast into the mixture and firmly seal the lid
onto the fermenter, complete with airlock and rubber stopper
(NOTE:
remember to add water to your airlock to ensure one-way airflow).
Move
your fermenter to a nice temperate area out of direct sunlight (a
closet or spare bathtub is an excellent place) and let time take the
wheel.