Dan Franklyn: Hello. Dan Franklyn from HopTech Homebrewing in Dublin, California. We are now going to get started on making a batched beer. One of the things you are going to need as I mentioned before is a pot and you are going to need to put water. Regular tap water is perfectly fine if you feel better you want to use bottle water that's up to each individual. So what we are going to do is we are going to add our grains and we are going to use a grain bag and a bag of grains, which is crushed. The grain should always be crushed and properly weighted in the amount of grains necessary for each individual recipe.
So what's you are going to do is your going to take your bag of grains, open them up, take your grain bag put the grains in the bag, pour them in there set this down. Take your bag you can either tied a knot and you can use a bread tie anything is adequate. What we are trying to do here is we were trying to get in this particular grains of color some malt feel and some head retention. So what we are going to do is stick this into water. This water is not boiling it's been heating up. We are going to leave this approximately a time wise is more to do with temperature 15-20 minutes and we are going to take our thermometer, use any size of thermometer and when it reaches about 160-170 degrees we are going to remove the grains from the water.
As your beer keeps up to actually change wort now as your wort gets up to the 160-170 degrees and it's just about you have tested with your thermometer. Be very careful because you are standing over a hot stove and the last thing you want to do is burn yourself. This is a fun hobby. Don't want to in that gone to the doctors today. You want to take your grains and you want to duck it up and down, once again carefully don't drop it and splash where you are going to burn and hot water all of your face. What we are trying to do is duck it like when you make a cup of hot tea. Kind of swirl it around, just lightly go in and out. So what we are going to do is we are going to take this lightly and it's ready to be removed and I am going to take this and put this right over my lid so I am gripping hot water.
Once again be very careful. I am going to walk this over to the sink here and I am going to set this in my colander. Any kind of colander this particular colander where they used to put vegetables in, okay. We don't add boiling water. We don't wring the grains because we don't want tannins. So I am going to take my water which I would had already warmed it up slightly on a nice warm water. In this particular case I am going to just lightly take my sink in a spray motion and I am just going to slightly rinse my grains.
This is a partial sparge so what we are going to do is we are going to get some of that nice sugars and enzymes coming out of the grains. Stop that off. Take this and kind of shake it out lightly. Once again never wring it out. Never squeeze it. Now that's we are going to end up throwing away, it's going to set it out of the way. I am going to remove the colander and I am going to take this little bit of wort and I am going to add it to my main pot.
Once again don't flow it if you don't want to splash in your face, lightly pour it. At this point our next step is once we get our wort to a boil of water we will let our extracting our hops. So throw your grains away, wash your pots keep going as you are going.