• HomeBrewing
• BrewChecklist

1. Start 'er Up

• Prepare yeast if starter was not made
• Produce caffeine

• Get any dishes &c out of the way before starting

• Run dishwasher unless it is really empty
  • Unload once it is finished so that any new dishes can get out of
    • the way immediately
• Measure first bucket of mash water (and cover)

2. Mash

• set up propane burner
• treat first mash water
  • Easiest to measure in 5 gal bucket and treat in keg-kettle on the
    • propane burner
• heat first mash water in keg-kettle

• clean (with cold water) mash tun and assemble manifold

• set up mash tun on rack (positioned so that it can drain into
  • kettle on the primary burner)
• mash in

  • REMEMBER ANY CHALK OR PH BUFFER

3. Interlude

• Acquire any missing ice/supplies
  • i.e. beer, food
• Perhaps get a few wort production tasks out of the way if time

  • permits (-> more time for beer later)

4. Lauter

• if 'mashing out':
  • heat top up water
  • top up
• transfer any remaining water into secondary kettle
• vorlauf
• drain mash tun into keg-kettle

5. Batch Sparge

• heat sparge water in secondary kettle
• batch sparge
• begin heating first runnings on primary burner

6. Second Lauter

• vorlauf
• drain into keg-kettle on burner
• Dump spent grains into grain pile
• Break down manifold and rinse
  • Note: do not break down the ends, just the lateral poles
• Hose out mash tun
• Flush silicone hose with hot water (sink hose)
• Flush ball valve with hot water (sink hose)
• Leave to dry (inside!)

7. Wort Science

• Take and crash cool gravity sample
  • Use measuring cup! Volume: ???mL (FIRST TIME: MEASURE CAPACITY OF
    • TUBE) # putting hot wort into the tube is making it fracture
• Measure initial volume
• Measure gravity

• Calculate efficiency &c

  • Taste!
• Clean sample equipment

8. Wort!

• prepare wort salts
• prepare hop additions
• prepare yeast nutrients and irish moss
• deal with hot break
• add first hops and salts
• sit back and make beer

9. Crash Cool

• sanitize
  • wort chiller
  • Stirring spoon
  • Thermometer
• prepare ice and drainage buckets
• assemble pump system
• @T-15m put wort chiller into wort
• Crash!
• Clean wort chiller

10. Rack

• Sanitize
  • Racking Cane
  • Tee
  • Venturi Tube
  • Thief
  • Airlocks
  • Bunges
• Shake up fermenters with star san
• Whirlpool wort
• Assemble and re-sanitize racking hoses
• Dump starsan from fermenters
• Rack beer!
• Seal fermenters

11. Begin Fermentation

• Move fermenters into fridge
• Set temperature control

12. Clean Up

• Clean kettle
  • Dump crap out
  • Rinse with hose
  • Fill (partially) with hot water + oxyclean
  • Scrub
  • Dump (deck!)
  • Rinse again (with sink water!)
  • Place to dry on towel
• Double check mash tun is completely clean
• Disassemble pump system
  • Extract reusable ice containers (into kitchen for cleaning)
  • Turn pump upside down to drain remaining water
    • Put pump into utility room (hanging hose over wall hook)
  • Dump cold water bucket
  • Dump hot water bucket when finished using for cleaning water
• Flush siphon hose + venturi + tree + cane with hot water
• Clean hose / racking cane
• HANG SIPHON HOSE FROM UTILITY ROOM HOOKS TO DRY
  • Otherwise, mold grows in them
• Extra cleaning
  • Put any dry brewing items back into their boxes
  • Check brewing boxes for general organization
  • Put brewing supplies back into utility room

  • Collect beer bottles &c left around from brewing

  • Collect used brewing towels
• Mop kitchen (Clinton, after everyone goes home of course)