How To: Step 2 - Water/Flavor Grains

Add 1 1/2 - 2 gallons of cold water to brew pot. The remaining 3 1/2 gallons of water should be chilled in the refrigerator. This will later help in cooling of the boiling hot wort. Purified or spring water is preferable but tap water is fine to use.

Place crushed flavor grains in water and stir over medium heat. Heating with higher temperatures is not recommended as the bottom of the wort may overflow and scorch the bottom.

Since the grains will be used only in the first part of the boil, they can be placed in a hop sock or grain bag or added whole and later strained off. The hop sock is easier to use because it will hold the entire grain contents like a tea bag and is easier to remove.

The crystal malt will give a caramel flavor to the beer often found in beers such as Bass Ale or Fullers ESB.

a. Add gypsum: Add about one teapspoon of gypsum to water. Gypsum or calcium sulfate is used for clearing during fermentation, to improve water quality and resemble the taste of water used in some British beers. The addition of gypsum is not required but is recommended in most beers with the exception of pilsners. b. Remove grains: At the first sign of a boil, remove the grain bag or strain off grains. Continue boiling over low to medium heat.