| 3 | l | water | Heat to 160 F in a pan |
| 2 | pounds | malt | Add and hold at 160 F for one hour
Now increase the temperature to 170 F and keep it there for 1.5 hours to kill the enzymes |
| 2 | l | water | Heat to 170 F in a pan
Filter the liquid through the malt, using the malt like a natural filter several times Rinse remaining malt with 2l of hot water (170 F) Heat the filtered liquid up to a boil, wait for the hot break (it gets cloudy and clumps form) |
| 3/4 | oz | hops | Add over time. First added hops makes the beer bitter, last
added gives flavor only
Boil for about 1 hour |
| 2-3 | tablespoons | chlorox | In water to soak all the tools and one big bottle
Fill liquid into the bottle |
| 5 | g | beer yeast | Add to the bottle and seal it
Let it rest about 1-2 weeks in the dark |
| 1/4 | dl | corn sugar | |
| 2 | dl | water | Boil for 5 minutes
Add to the beer that has rested for 1-2 weeks |
| 1 | cup | clorox | |
| 5 | gallons | water | Soak regular beer bottles in clorox water
Fill in the beer and seal the bottles |