"Pancho Villa" Recipe
- 5 gallons of tap water
- 1 package of Irish Ale yeast
- 4 lbs. wheat malt
- 1 lb. light malt
- 1 ounce Kent Goldings hop pellets (4.9% Alpha Acid)
- 1 lb. sugar
- 5 teaspoons yeast nutrient.
|Most of the ingredients, the sugar was AWOL.|
The first step in any project is to read the directions, or RTFM to those in the tech community. So the directions on the yeast package said that I was supposed to smack it and let it warm up. I guess yeast has to "get in the mood" to work. I don't know, don't ask me. Actually, the goal of smacking the yeast package is to break the nutrient package and to allow the yeast to get out of it's dormant stage so it can ferment your wort into beer.
|The good stuff.|
|Spanking the yeast. Yes, spanking.|
1. Add Water to Pot. That's right, just regular water. We used our tap water and trust us, if we can use our tap water then everybody can. Unless you live in an area where you might be at risk for a water-bourne disease. We used an alleged 3 gallon stock pot (it looks more like 2 gallons to me) for our boil, but anything that can boil 2 gallons of water will be fine.
|Definitely could not boil 3 gallons in here.|
|It doesn't taste as good as it looks.|
|A mix between Cthullu and a landing alien space ship.|
|What is this? I don't even...|
|It should look a little weird. And smell kinda funny.|
4. Add the Hops. Make sure you put them in a hop bag or strainer to help when you pour the wort (which is what the beer is called before it is fermented) from the brew pot to the fermenting vessel. Depending on how bitter you want your beer, the amount and type of hops can vary. We used 1 ounce of Kent Goldings hops, which has a 4.9% Alpha Acid rating, which is fairly low, and 1 ounce is a small amount, so this beer shouldn't be too bitter.
|Looks like guniea pig food.|
|Looks pretty simple, but they make a mess in the wort.|
|Bad engineering right here.|
|We had a hops-spill. Luckily none of the wildlife was harmed.|
|Keeping the hops contained.|
|But it smelled pretty good.|
|Gross! Who threw-up in our wort? Oh wait, that's the hops.|
|Another award winning picture from Jason Crain.|
7. Strain and Pour the Wort Into the Fermenting Vessel. Once the wort has been boiling for around an hour, it is time to strain the wort (to get rid of any hops that may have spilled out) and pour it into the fermenting vessel.
|Wait for it.....|
|Catching the runaway hops.|
|Our red-neck cooling apparatus.|
|Adding the yeast nutrient.|
|Imma pitch this yeast.|
|Go forth and multiply!|