06-15-2011, 04:05 PM
Scotty’s Light Beer 1-Gallon Recipe = 2 two liters
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Light LME (Liquid Malt Extract) 1-pound = 16 oz.
½ Tablespoon = ¼ oz. Kent Goldings Pellet Hops
1- packet Nottingham Brewing Yeast = Ale Yeast 11g packet Use ¼ teaspoon per 2-liter
1-string closure bag (for hops)
large stainless steel pot and spoon
14 Cups Water = 3.5 liters
A thermometer
A funnel
2) 2-liter Pop bottles and 2 ez-caps
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1lb of LME per gallon of beer. This can be reduced slightly or increased depending on if you want a dryer beer with lower alcohol content or a higher alcohol fuller bodied beer.
1. Put ½ Heaping Tablespoon= ¼ oz. of hops into bag or coffee filter. Tie shut. I bought a bag at the local Home Brew Store.
2. Weigh 1lb of Light liquid malt extract LME. 16oz.
3. Bring 14 cups of water to a boil on the stove. (Lid off) 3.5 liters.
4. Once at a rolling boil, remove from stove, set in sink and add 1lb of Light LME, stir well with a sanitized steel spoon.
5. Place the bag containing the ½ Heaping Tablespoon =¼ oz. of hops into the wort and place back on stove over a medium low heat for 30 minutes. (Low boil) with lid off.
6. After 30 minutes, remove the bag of hops.
7. Remove from stove and place in sink filled with cold water and ice being careful not to allow any water to run into the pot. Allow wort to cool to at least 75-80° F.
8. Using the funnel, pour an equal amount of cooled wort into each 2-liter bottle, top up any remaining space with room temp water to within 2-3 inches of the bottle mouth.
9. Pour 1/4 teaspoon of Nottingham Brewing Yeast into each bottle, screw on an ez-cap and shake for a minute or two. Then place in a dark location.
10. Allow to ferment for a total of 5-7 days. Shake up at least once or twice during this time. I fermented at 72 degrees, it took 6 days.
11. Remove ez-caps and screw on the original regular caps. Place upright in fridge for 2-5 days.
You should notice that the yeast has settled to the bottom. At this point you can either pour it directly into glasses or a pitcher to drink or you can pour it into another clean 2 liter bottle to drink later. When pouring, be careful not to pour the yeast sediment from the bottom. This is good for you if you drink it but will make the beer cloudy. Also, if you save this yeast you can reuse it for future batches!
This beer has a specific gravity reading of 1.041 with potential alcohol of 5.6%
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Light LME (Liquid Malt Extract) 1-pound = 16 oz.
½ Tablespoon = ¼ oz. Kent Goldings Pellet Hops
1- packet Nottingham Brewing Yeast = Ale Yeast 11g packet Use ¼ teaspoon per 2-liter
1-string closure bag (for hops)
large stainless steel pot and spoon
14 Cups Water = 3.5 liters
A thermometer
A funnel
2) 2-liter Pop bottles and 2 ez-caps
-----------------------------------------------------------------------------------------------------------------------------------
1lb of LME per gallon of beer. This can be reduced slightly or increased depending on if you want a dryer beer with lower alcohol content or a higher alcohol fuller bodied beer.
1. Put ½ Heaping Tablespoon= ¼ oz. of hops into bag or coffee filter. Tie shut. I bought a bag at the local Home Brew Store.
2. Weigh 1lb of Light liquid malt extract LME. 16oz.
3. Bring 14 cups of water to a boil on the stove. (Lid off) 3.5 liters.
4. Once at a rolling boil, remove from stove, set in sink and add 1lb of Light LME, stir well with a sanitized steel spoon.
5. Place the bag containing the ½ Heaping Tablespoon =¼ oz. of hops into the wort and place back on stove over a medium low heat for 30 minutes. (Low boil) with lid off.
6. After 30 minutes, remove the bag of hops.
7. Remove from stove and place in sink filled with cold water and ice being careful not to allow any water to run into the pot. Allow wort to cool to at least 75-80° F.
8. Using the funnel, pour an equal amount of cooled wort into each 2-liter bottle, top up any remaining space with room temp water to within 2-3 inches of the bottle mouth.
9. Pour 1/4 teaspoon of Nottingham Brewing Yeast into each bottle, screw on an ez-cap and shake for a minute or two. Then place in a dark location.
10. Allow to ferment for a total of 5-7 days. Shake up at least once or twice during this time. I fermented at 72 degrees, it took 6 days.
11. Remove ez-caps and screw on the original regular caps. Place upright in fridge for 2-5 days.
You should notice that the yeast has settled to the bottom. At this point you can either pour it directly into glasses or a pitcher to drink or you can pour it into another clean 2 liter bottle to drink later. When pouring, be careful not to pour the yeast sediment from the bottom. This is good for you if you drink it but will make the beer cloudy. Also, if you save this yeast you can reuse it for future batches!
This beer has a specific gravity reading of 1.041 with potential alcohol of 5.6%