Post date: Feb 11, 2009 3:48:34 AM
Yield: approx 1L @ 4-6%
Ferment: 4 to 10 days (at 25°C - 30°C)
In Bottle: 7 days
Equipment:
- 2 x 2L Pop Bottles.
- Med. Size Pot.
- Funnel, Measuring Spoon and Measuring Cup.
- Siphon Hose (optional).
- Plastic Wrap with pin hole and a Rubber Band (Airlock substitute: Balloon with pin hole, computer mouse ball).
- Strainer, Cheesecloth, Sieve or non-disposable coffee-filter.
- 2 x 500ml Pop Bottles.
Ingredients:
- 1.5L of Water.
- 1/4 cup of Dextrose (substitute: White Sugar).
- 2 tbsp of White Sugar (used for priming).
- 1/4 cup of Molasses.
- 1/2 cup of Wheat Bran (substitute: Bran Flakes Cereal).
- 1 tsp of Hops (substitute: 1/2 tsp of Cream of Tarter).
- 1/4 tsp of Citric Acid (substitute: concentrated lemon or lime juice).
- 1/2 package of Beer Yeast (example: Coopers Ale Yeast).
Bring 1L of water to boil. Add dextrose, molasses, wheat bran, and hops. Lower heat to prevent boil-overs. Stir for about 15 to 20 minutes. Place pot in sink of cold water to cool faster. Strain the liquid into 1st 2L pop bottle and rinse bran with 500ml of cool water, add citric acid. Re-cap the bottle and shake for a few minutes. Add yeast (sprinkle over the top of brew) and airlock. Once it’s fermented and starting to clear, rack or decant (pour) into 2nd 2L pop bottle to separate sediment. Add 1 tbsp of white sugar to each 500ml pop bottle. Now rack or decant (pour) into 500ml pop bottles. Cap 500ml pop bottles and leave in a warm place for 7 days. The longer it is aged the better it will taste.
Tip:
- Don't throw away the sediment left behind in the 1st 2L pop bottle. It still contains yeast, use this in your next brew. You can even re-cap and place the bottle in the refrigerator until you need it. It can be re-used up to 10 times.