Extract brewing is the next level in brewing for brewers looking to progress from using homebrew kits. It enables the brewer to add their own specialist grains, and whole hops, to create their own unique beer flavours. Many small commercial brewers and microbreweries also use extract brewing.
The extract brewing process is as follows:
1. Prepare your brewing liqueur.
Brewing liqueur is basically treated water free of chlorine and chloramines. These chemicals can be removed in a number of different ways.
2. Steep the grains.
Heat the water up to 60-70 degrees centigrade. Place the grains into the grain bag and gently put it into the heated water. Keep the temperature constant for thirty minutes. After, take out the grain bag, and use a paddle to delicately squeeze the bag.
3. Mix in the malt extract.
Mix in the malt extract with the brewing kettle still on and bring to the boil.
4. Mix in the Hops.
As the water begins to boil, mix in the hops. Not long after the hops have been mixed in the hot break will occur. This is where foam will form and come to the top of the brewing kettle, much like when you boil milk in saucepan. At this time the foam must be quickly and delicately stirred to break it down.
5. Mix in additional ingredients and clarifying agents.
Mix in any syrup and/or desired flavourings. Add the clarifying agent(s) ten minutes before the end of the boil. Reduce heat and after one and half hours turn off the brewing kettle.
6. Cool the brewing kettle.
Immerse the kettle in cold water or place in wort cooler. This will accelerate the fermentation process and will expel residue proteins, which can cloud the beer.
7. Allow fermentation to take place.
Once the beer has adequate time to ferment in a cool and dark place, the beer will need to be transferred into bottles.
8. Bottle product.
Cap the bottles and enjoy your beer!