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Parts List: Moderation In Moderation |
Steel frame (38 lb)
Fish cooker and regulator, propane
Used kegs (2, modified)
Picnic cooler for mash/lauter tun
Grain mill
Carboys (2) with airlocks and
handles
Conical/spiral wort chiller
Water filter, refills, bracket
Electronic thermometers (2)
Garden hose, short hose, cut-off valve
Clear tubing, pinch clamps
Copper screening
Timer
Brass plumbing and hose fittings
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Using the Beer Tree Setup - The Hose-End Homebrew-ery Method |
1. Connect garden hose to filter, fill upper tank, install burner,
and heat water to 125 °F (~45 min).
2. Mount grain mill over cooler and weigh and mill grain and adjuncts.
3. Run 6 gal of hot water into cooler and mix grains (120 °F)
while allowing time for protein rest (30 min), heat remaining
water to 165 °F (~30 min).
4. Run hot water into cooler and mix (150 °F); allow time for
starch conversion (15 min).
5. Run hot water into cooler and mix (158 °F); while allowing time to
mash (10-15 min.), heat water to 185 °F.
6. Install drip tube in cooler, start running hot water into cooler while
running wort into kettle, replacing hot water lost from cooler;
keep 1 in. of wort above mash bed and maintain a flow rate
of 1 gal/10 min.
7. When the boil kettle is filled to the proper level
(4 1/2 in. from top = 11 gal), drain excess hot water into pail
and discard, fill upper tank with cold water (allow room for ice),
and move burner into position under the boil kettle.
8. Add hops to kettle, bring to a boil (30 min), reduce heat, and boil 1 h
or as per recipe.
9. Remove hose from faucet - water should siphon out of filter -
and add ice to water in upper tank.
10. Carefully tilt boil kettle and insert sanitary wort chiller, connect wort
chiller coil to upper tank tubing and to drain, open pinch valve &
cool wort to 70 °F. Option: add secondary or aroma hops at
this point.
11. Aerate wort using microfiltered air pump.
12. Record gravity. Run wort into sterile carboys.
13. Pitch yeast and insert blowoff tubes
14. After aggressive fermentation, insert airlocks, and ferment for
desired time at proper temperature. Beer happens!
15. When fermentation is complete, prime and bottle or rack from
carboy into kegs preflushed with carbon dioxide.
17. If kegging, carbonate at 35 psi, shake, wait 30 min, shake,
repeat twice.
18. If kegging, serve at 8 psi and 42 °F. |
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