Use this form to walk you through your brew day. At the end you can email yourself the results.
Calculate total weight of grain (lbs)
Calculate strike water volume
(1.25 quarts / lb of grain)
Target mash temp
Calculate sparge water temp
(20 deg F higher than target mash temp)
Brew Day Checklist
Hydrometer or Refractometer
Sanitizer w/ Bucket
Fermenter w/ Airlock
At the beginning of brew day, take your yeast out of the fridge and allow it to rise to room temperature
Complete "Brew Day Checklist"
If you opted for a Wyeast "Smack Pack" activate your yeast by following the instructions on the back of the package
If you made a yeast starter, turn off the stir plate and allow the yeast to settle out to the bottom of your flask
Do a personal inventory check of all equipment and ingredients
Make sure grains are milled before brewing
Check that all brew equipment is clean and ready for brew day
Heat strike water. Add 1.25 quarts (typical) of water per pound of grain into your brew kettle and begin to heat to around 20 degrees F higher than your target mash temperature
Pre-heat mash tun: While strike water is heating, bring a couple gallons of water to a boil and place in Mash tun to preheat. Dump this water before adding strike water
Once the target strike water temperature is reached, begin to mix your strike water and your milled grains into the Mash Tun. Be sure to stagger the water and grain additions, and stir as you go to break up any clumping
Stir the mash and then set a timer to mash for 60 minutes (typical) at the specified temperature, or until desired conversion is reached
Record Initial Mash Temperature
During the mash, begin heating sparge water
Record Final Mash Temperature
Stir the mash again and then begin settling the grain bed by recirculating the wort. Do this until the wort coming from the valve is clear.
Begin draining the MT into the BK while simutaniously adding sparge water to the MT, during this process make sure the water line is just above the grain bed
Continue sparging until the desired boil kettle volume is reached
Record Pre-Boil Specific Gravity
(A good estimate is gaining ~10 points after a 60-minute boil for a 5-gallon batch)
Record Pre-Boil Volume
Turn on your burner and begin heating the wort to a boil. Be careful during this step, as boil-overs are extremely common.
Once a boil is reached, set a timer for 60 minutes (typical) and begin following the hop schedule.
Pre heat the wort chiller at the 30-minute mark. This is done to avoid killing the boil
Sterilize the pre heated wort chiller by placing it into the boil kettle during the last 15 minutes of the boil.
When your timer goes off, turn off the heat
Record Post-Boil Volume
WARNING: EVERYTHING THAT TOUCHES THE WORT FROM THIS POINT FORWARD NEEDS TO BE CLEANED AND SANATIZED
Cool down the wort as fast as possible to prevent infection from outside yeast and/or bacteria. Start chilling wort until temperature reaches 70-80 degrees
Before transferring to fermenter, start a whirlpool to leave behind any solids inside the boil kettle
Use a sanitized siphon and/or funnel to transfer wort into a primary fermenter
Record Original Specific Gravity
Add yeast (sanitize first) to the fermenter
Vigorously rock the fermentation vessel back and forth for several minutes to create bubbles and introduce oxygen to promote yeast health
Place stanitized stopper and airlock on fermenter and store in a dark area at the appropriate temperature
Brew Day Notes
Email Brew Sheet