In this lens I will cover the very basics and point you to some useful information and products. We will start with 5 gallon batches using recipes made with malt extract also known as extract brewing. In other lenses I will delve deeper into this fascinating hobby.

Virtually all beer contains the same few ingredients:

Malt
Hops
Yeast
Water

The Bavarians had introduced a purity law in the 1500's which limited the ingredients of beer to Malt, Hops, and Water. This law is known as the Reinheitsgebot, I say is, because German beer is still under the same constraints today. You may ask, "well what about the yeast?" At the time the law was created, the role of yeast in beer making was not understood. You will find that many different styles of beers contain additional ingredients or adjuncts that create unique characteristics for that style. Some common adjucts are, candy sugar, brown sugar, honey, rice syrup, various fruits, spice, this list goes on. For instance many American commercial lager are brewed with corn and rice.

1 3-5 gal pot (enameled or stainless steel is best) (Walmart)
1 5 gal glass carboy (large jugs used for bottled water) (Old Time Pottery)
1 5 gal new plastic bucket (food grade is best) (Lowes, Home Depot)
1 6 ft clear plastic hose 3/8 inch ID (Lowes, Home Depot)
1 fermentation lock
1 rubber stopper to fit carboy and small hole for fermentation lock
1 2 ½ ft of 3/8 inch ID clear plastic hose (Lowes, Home Depot)
1 large plastic funnel
1 thermometer 0-212 F at least
1 beer hydrometer
1 bottle washer
100 bottle caps (unused)
1 bottle capper
60 12 oz returnable beer bottles (not screw top)
or
25 champagne bottles (most are capable)

I believe the best way to go about this is to visit one of the suppliers listed else where on this lens, and purchase a brewing kit. These include all the necessary ingredients and instructions to get you brewing in no time. Note that not all kits include yeast.

Here are a few tips and guidelines for first timers:

If your brew pot is under 7 gallons in size, consider a couple gallons less in the boil (partial wort boil). You will top it off to 5 gallons later.

Use filtered water - yes this does make a difference. You can use bottled water, but not distilled.

If using a partial wort boil, consider boiling the additional water in a separate container for at least 15 minutes, and then letting it cool.

Watch out for boil-overs - these are messy. Removing the kettle from the burner is fastest, also use a mister.

Keep an eye on your brew at all times.

Keep the boil nice and steady.

Expect about 1 - 1 ½ Gals of evaporation (depending on climate).

Remember, turn off heat and remove pot from burner when adding Malt (syrup or extract). Trust me on this one.

Keep the little ones away. This stuff sticks to kids and results in terrible burns. Please take heed.

Clean, clean, clean - Make sure everything is clean. Invest in same specialty products - PBW is my favorite.

Sanitize, sanitize, sanitize - Basic rule; if it's not going to be boiled for at least 15 minutes, then anything that touches it has to be sanitized. Don't use chlorine, Iodophor, or Star san are best. Iodophor requires a 15 minute contact time and rinse, Star San a 2 minute time and no rinse. I rely on Star San.

Remember, it has to be clean before you can sanitize it.

Do not pour hot wort into a glass carboy - need I explain?

Yeast - these days good quality dry yeasts are available, start with them. As you work into brewing you can move to liquid yeasts. I solely use liquid yeasts.

Start slow. Pick a simple extract Ale recipe, something light to medium bodied. Follow the directions and have fun.

ADJUNCT - Unmalted grain used in making beer. Its starch must be converted to sugar in the mashing process.

ALL GRAIN - The process in which a mashing process is used to extract the sugars from the malt.

ALL GRAIN BREWER - refers to an advanced brewer who uses whole malted grains and mashes them to create the wort.

BOILING - The step in which the hops are added to the wort to create the bittering effect.

CARBONATION - a) Carbon dioxide dissolved in a liquid. b) The process of dissolving carbon dioxide in a liquid.

CONDITIONING - The process of carbonating beer.

EXTRACT - a) Refers to concentrated wort, commercial available in two forms; liquid - malt syrup and dried - dried malt extract (DME). b) The sugar derived from malt during the mashing process.

EXTRACT BREWER - One that use malt extract in the brewing process.

FERMENTATION - A process in which yeast obtain energy in the absence of oxygen, by breaking sugar into carbon dioxide and alcohol.

HOPS - the flowers (or cones) of the female hop plant.

LAGER - a) The process of storing beer at low temperatures for several weeks prior to consumption. b) Beer which has been lagered.

MALT - Sweet or bitter wort which has been concentrated into thick syrup or powder.

MALTING - The process of soaking, sprouting, and then drying barley (or other grain to develop its enzyme content and render it suitable for mashing.

MASH - a) To mix crushed malts with hot water, and allowing the malt enzymes to convert the starch in the grain to sugar. b) The mixture itself.

NATURAL CARBONATION - A product of priming.

PELLETIZED HOPS - Hops which have been dried, powdered and pressed into pellets.

PRIMING - Adding sugar too a finished beer in order to produce carbonation by a second fermentation in the bottle or cask.

RACK - To transfer wort or beer from one vessel to another in order to separate it from the sediment on the bottom of the first (or primary fermenting) vessel.

STYLE - The whole sum of flavor and other sensory characteristics by which a beer may be defined into categories for comparison. Beers of the same style will have a similar flavor profile.

WHOLE (LEAF) HOPS - Hops which have been dried but retain their natural shape and bulk.

WORT - The solution of malt sugars, proteins, and other substances that is produced by mashing. (Before yeast has been added)

YEAST - A single celled fungus capable of fermentation.