Grand Howl IPA No Boil All Grain Beer Kit Instructions
On this page are the instructions for the 9 litre kit and the 23 litre kit. Please scroll to after the 2 gallon in instructions for the 5 gallon kit instructions.
Following these instructions, even a first time brewer can brew an amazing beer. This is science and amounts, timings & temperatures need to be adhered to if your beer is going to be the best it can.
If you are an experienced brewer, read the instructions fully as the process is different. There’s a summary of the quantities, temperatures and timings at the end, you may have to adjust the water quantities depending on your setup.
Make sure you have enough time to make your beer. The initial process will take around 3 hours. Don’t worry, you don’t need to stand over the beer for all that time! Just make sure you’re ready to check the temperature, or give it a quick stir every so often. So, let’s begin...
Everything that is going to come into contact with your wort and later beer needs to be sterilised first.
2 Gallon Brew In The Bag Hob Method
In the box are the ingredients you require to make this great beer, you’ll just need water and a few kitchen items.
You Will Need…
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- 13 litre stock pot |
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- Kettle |
- Sieve / Colander |
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- Stove |
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- Jug |
- Syphon |
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- Spoon |
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Mashing...
Pop your kettle on to boil. Wash your stockpot, sieve, mashing bag, beer paddle & thermometer in warm soapy water then sterilise with a brewing steriliser.
Put the mashing bag into the stockpot & tie around the rim. You’ll need to take if off later so tie it in a bow you can easily untie it.
Pour 10 pints of boiling water into the pot, then pour in 3 pints of cold tap water. Take the temperature using the thermometer, then bring the temperature of the water to 71°C by either putting it on the hob for a while or adding a little extra cold water.
While stirring the water, gently empty the bag(s) of grain into the mashing bag. Stirring helps prevent the grains clumping together and forming dough balls. The contents of the pot are now called the ‘mash’.
Take a note of the time as we’ll be mashing for 90 minutes. Check the current temperature of the mash, adding our grains will have cooled the water slightly.
We need to make sure the mash stays at 67°C.
Read the following very carefully...
Every 10-15 minutes thoroughly stir the mash then take the temperature. If the temperature of the mash has dropped below 67°C we’ll need to raise it back up. To do this, turn the heat on medium for 30 seconds maximum at a time. Turn the heat off, give the mash a good thorough stir and take the temperature again. Once back at 67°C pop the lid back on.
It’s very important to keep the temperature as close to 67°C as possible. When adding heat to the mash, do it gently. If you need to add more heat to get to your 67°C then use the 30 second method as explained above. Remember to stir well and retake the temperature.
It’s easy to add heat, but VERY hard to remove it without harming the grain. NEVER exceed 69°C during the mash.
Once 60 Minutes is up, fill up the kettle and switch it on.
Hopping…
At 60 minutes into the mash, Open Hops 1 of hop pellets, pour into the mash with the grain and stir.
Put the hops from Hops 2 into a sterilised straining bag, tie a knot in the straining bag and place in a bowl. Cover with 800ml of 80°C water and leave to steep for 30 minutes. Stir and agitate the bag regularly in the next 30 mins to help release the flavours and bitterness from the hops.
Once 90 Minutes is up the Mash is complete, fill up the kettle and switch it on.
Sparging…
Next, it’s time to rinse our grains to capture every last bit of sugar they have to offer. This is called ‘sparging’.
Carefully untie the mashing bag and pull the cords tight to close the bag. Lift the grains out of the water (now called the ‘wort’) keeping them over the pan as wort will run out of the bottom of the bag.
Bitter Hopping Interruption…
Whilst the grain is in the air, put the hoppy water and the straining bag with hops 2 into the wort in the stockpot.
Return To Sparging…
Put your sieve on the stockpot and lower the bag of grain onto the sieve. Don’t empty the grain into the sieve, leave it in the mashing bag. Arrange the top of the bag so all the loose parts are neatly layered over the grain. This will help to distribute our sparging water.
Measure a pint of 80°C water into a jug and very slowly dribble the water onto the bag of grain. Take at least 60 seconds to dribble 1 pint of 80°C water over the mashing bag of grain. The slower you can go, the better! Be sure to distribute the water over the whole bag evenly.
Sparge your grains using a total of 9 pints of water at 80°C. Then leave the grains to drain for 5 minutes. Once drained, remove the grains, they are spent and are no longer of use, feed them to the chickens!
Cooling…
We need to cool the wort to around 20°C.
You can do this quickly by filling your kitchen sink with cold water and carefully lowering the stockpot into the water. Keep the cold tap on a trickle and let water slowly flow around the stockpot (not on top) and down the sink’s overflow. Or, you can keep adding ice to your sink of water to cool the wort.
Once cool, syphon the wort into your fermentation vessel being careful to leave any sediment at the base of the stock pot. Transfer the straining bag with the hops into the fermenter with the wort.
Make sure the temperature of the wort is between 18°c and 22°C. Sterilise your hydrometer and trial jar and syphon a small amount of wort into your trial jar and pop in the hydrometer. The reading should be around 1.050. This is called our ‘OG’ or Original Gravity. Note down the OG and date. Don’t waste the sample you just took, pour it back into the fermenting bucket.
O.G. .................. Date ..................
Pitching The Yeast
Sprinkle the sachet of yeast onto the top of the wort and leave it, there’s no need to stir it in.
Put the bucket lid on lightly, just to stop dust from getting in and place your fermentation bucket in a warm place at 20°c for 4 days to allow fermentation start and the vigorous stage to settle down.
Dry Hopping…
On day 4, remove the bag of hops from the fermenter, squeeze to retain as much beer as possible. Empty the hops from the bag and rinse the bag in cold tap water.
Open Bag Hops 3 and sprinkle into the straining bag / hop basket. Tie the bag and put it into the beer through any foam. They will break up in the bag and add some bitterness and aroma to the beer. Put the lid back on your fermenter and leave the hops to infuse for 3 days.
On day 7, remove the straining bag and squeeze out any beer. Place the bag in a bowl and open the bag. Pour in the hops from Hops 4, re-tie the knot in the bag and place back in the fermenting beer. Now place the fermenter somewhere cool, ideally around 14°C. Leave for 4 days for the hops to infuse their flavours and aromas.
Checking The Fermentation Has Finished…
On Day 11, sterilise your hydrometer and trial jar and syphon a small amount of beer into your trial jar and pop in the hydrometer. The reading should be around 1.010. If it is higher than this, put the lid back on and leave for a few more days until the SG drops or remains stable for 3 consecutive days.
This is called our ‘FG’ or Final Gravity. Note down the FG and date. Don’t waste the sample you just took, pour it back into the bucket.
F.G. .................. Date ..................
Bottling…
Syphon the beer from your fermenting vessel to a clean sterilised bucket and the priming sugar (this is sufficient for a sparkle) and gently stir to dissolve.
Syphon the beer into your bottles, seal and put in a warm place at 18-22°C for 3 days for the secondary fermentation to take place. Then put somewhere cool for 7 days to allow the beer to condition.
Finished.
Drinking
Put a bottle in the fridge to chill. Then open, pour and enjoy! CHEERS!
Experienced Brewer Timings & Info
2 Gallon Kit
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- 7.4L Strike water temperature - 70°C |
- 5.1L Sparge Water @ 80°C |
- Hop 3 on day 4 |
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- Mash Temperature - 67°C |
- Hop 1 Add to mash at 60 mins |
- Hop 4 on day 7, put beer at 14°C |
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- Mash Time - 90 Minutes |
- Hop 2 Steeped for 30 mins and added to Wort at end of mash |
50g Priming Sugar |
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5 Gallon Method
If you are an experienced brewer, please read the instructions as this process is different as this is a no boil (raw beer) method. There’s a summary of the quantities, temperatures and timings at the end.
We have written these instructions with a view that both new brewers and experienced brewers can make this beer.
Depending on the equipment you are using, you may need to adjust the method slightly to suit your equipment, but whether you are using an all in one brewing system or separate mash-tun and boiler, you will still get an amazing beer.
This is science, so, amounts, timings & temperatures need to be adhered to if your beer is going to be the best it can.
Make sure you have enough time to make your beer. The initial process will take around 4 hours. Don’t worry, you don’t need to stand over the beer for all that time! Just make sure you’re ready to check the temperature, or give it a quick stir every so often. So, let’s begin...
Everything that is going to come into contact with your wort, and later beer, needs to be sterilised first.
You Will Need…
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- 25 litre Mash Tun |
- Syphon |
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- Kettle / Water Heater |
- Spoon |
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- Mashing Bag if using BIB method |
- Hydrometer |
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- Straining Bag / hop basket |
- Fermenting Bucket |
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- Thermometer |
- Beer Bottles + Caps / Keg |
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Mashing...
Pop your water on to heat up. Wash your Mashtun, mashing bag, beer paddle & thermometer in warm soapy water then sterilise with a brewing steriliser.
Assemble your all grain mashing equipment.
Bring your 19 litres of strike water up to 71°C.
While stirring the water, gently empty the bag(s) of grain into the mash tun. Stirring helps prevent the grains clumping together and forming dough balls. The contents of the pot are now called the ‘mash’.
Take a note of the time as we’ll be mashing for 90 minutes.
Check the current temperature of the mash, adding our grains will have cooled the water slightly.
We need to make sure the mash stays at 67°C.
Hopping…
At 60 minutes into the mash, Open Hops 1 of hop pellets, pour into the mash with the grain and stir.
Put the hops from Hops 2 into a sterilised straining bag, tie a knot in the straining bag and place in a bowl. Cover with 2 litres of 80°C water and leave to steep for 30 minutes. Stir and agitate the bag regularly to help release the flavours and bitterness from the hops. Pour the hop water and the bag of hops into the hot wort prior to sparging.
Sparging…
When the mash is close to finishing, fill up the kettle / water heater and switch it on. We are looking for a temperature of 80°C and we’ll need 13 litres.
Next, it’s time to slowly and gently pour the 13 litres of hot water over the grains. This will rinse the grains and capture every last bit of sugar they have to offer. This is called ‘sparging’.
Drain the wort into your fermenter, then sparge your grains using a total of 13 Litres of water at 80°C. Then leave the grains to drain for 5-10 minutes. One drained, remove the grains, they are spent and are no longer of use, feed them to the chickens!
Cooling…
We need to cool the wort to around 20°C. You can do this quickly with a wort chiller. If you do not have a wort chiller, then fill your kitchen sink with cold water. Syphon the wort from your mash-tun into your fermenting bucket and carefully lower the bucket into the water. Keep the cold tap on a trickle and let water slowly flow around the bucket (not on top) and down the sink’s overflow. Or, you can keep adding ice to your sink of water to cool the wort.
Syphon the wort into your fermentation vessel being careful to leave any sediment at the base of the mash tun.
Pitching The Yeast
Make sure the temperature of the wort is between 18°c and 22°C. Sterilise your hydrometer and trial jar and syphon a small amount of wort into your trial jar and pop in the hydrometer. The reading should be around 1.050. This is called our ‘OG’ or Original Gravity. Note down the OG and date. Don’t waste the sample you just took, pour it back into the fermenting bucket.
O.G. .................. Date ..................
Sprinkle the sachet of yeast onto the top of the wort and leave it, there’s no need to stir it in.
Put the bucket lid on lightly, just to stop dust from getting in and place your fermentation bucket in a warm place at 20°c for 4 days to allow fermentation start and the vigorous stage to settle down.
Dry Hopping…
On day 4, sterilise your straining bag (boiling in a little sterilising solution for 1 minute then rinse with cold tap water) / hop basket.
Open Bag Hops 3 and sprinkle into the straining bag / hop basket. Tie the bag and put it into the beer through any foam. They will break up in the bag and add some bitterness and aroma to the beer. Put the lid back on your fermenter and leave the hops to infuse for 3 days.
On day 7, remove the straining bag and squeeze out any beer. Place the bag in a bowl and open the bag. Pour in the hops from Hops 4, re-tie the knot in the bag and place back in the fermenting beer. Now place the fermenter somewhere cool, ideally around 14°C. Leave for 4 days for the hops to infuse their flavours and aromas.
Checking The Fermentation Has Finished…
On Day 11, sterilise your hydrometer and trial jar and syphon a small amount of beer into your trial jar and pop in the hydrometer. The reading should be around 1.010. If it is higher than this, put the lid back on and leave for a few more days until the SG drops or remains stable for 3 consecutive days.
This is called our ‘FG’ or Final Gravity. Note down the FG and date. Don’t waste the sample you just took, pour it back into the bucket.
F.G. .................. Date ..................
Bottling…
Syphon the beer from your fermenting vessel to a clean sterilised bucket. Add the priming sugar to a jug and pour on just enough boiling water to dissolve the sugar and stir to dissolve. Add this to the beer and gently stir to combine.
Syphon the beer into your beer bottles, cap them and put in a warm place at 18-22°C for 3 days for the secondary fermentation to take place. Then put somewhere cool for 7 days to allow the beer to condition.
Kegging…
If possible purge your keg with CO2, then syphon the beer into your keg. Pressurise your keg with CO2 and leave to condition for 7 days.
This beer is best served chilled around 10°C. Pour and enjoy! CHEERS!
Summary - Brewer Timings & Info - 5 Gallon Kit
For 23 litres of fermentable wort…
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- 19L Strike water temperature - 71°C |
- Hops 1 at 60 minutes of Mash |
- Hops 4 Added on Day 7 |
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- Mash Temperature - 67°C |
- Hops 2 Steeped added at end of mash |
- hold at 14°C for 4 days |
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- Mash Time - 90 Minutes |
- OG 1.052 |
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- 13L Sparge Water @ 80°C |
- Hops 3 Added on day 4 of fermentation |
- FG 1.010 |
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Ingredients (Allergens listed in Bold) Barley (Gluten), Wheat (Gluten), Oats (Gluten), Maize, Hops, Sugar, Yeast. |
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Our stores have products with peanuts, tree nuts, milk, crustaceans, wheat, barley, oats, sesame, mustard and sulphites. While we take steps to minimise the risk of cross contamination, we cannot guarantee that any of our products are safe to consumer for people with allergies. |