1. The water draining out of the bottom of the malt pipe has reached a specific gravity as low as 1.010.
This shows that you have pretty much got all the sugars out of the grain.
2. Alternatively stop sparging once your boiler is full
3. Alternatively stop sparging once the wort in your boiler has reached the correct volume and specific
gravity.
Step 5 – Boil
After the sparging process has been completed it’s time to start boiling. We need to boil in order to
coagulate the proteins, sanitize the wort, isomerise the hops and also drive off DMS. Typically a boil
time of 60 minutes is ideal. During the boil it’s important to have a vigorous boil to drive off DMS. Over
the 60 minute boil period you can add your desired amount and type of hops. Plenty of recipes can be
found online or in various books. Hops are generally added to the boil at differing types throughout the
boil depending on what characteristics of the hops you are trying to extract. insert the immersion chiller
coil 5 minutes before the end of the boil to ensure that any bacteria on the outside of the cooling coil
has been killed.
Step 6 – Chill The Wort
It’s desirable to chill the wort as quickly as possible once
the boil has been completed.
We have included a stainless steel immersion chiller that
is packed with the brewery. This chiller is very easy to
use. It’s simply a matter of attaching a garden hose to
one end(it doesn’t matter which end) so cold water flows
into the coil and by the time the water exits it will be hot
because its drawing heat from the wort.
If you stir the wort while using the immersion chiller this
will greatly speed up the process and chill your wort much
faster.
Once your wort is down to the correct temperature
transfer to your cleaned and sanitized fermenter and pitch the yeast. Be sure not to pitch the yeast
before the wort has been completely chilled.