|
|
 |
 Once the specialty grains are removed from the wort after steeping for 30 minutes, the heat is turned back on and the wort is brought to a boil. |
|
 When the wort has reached a boil, the malt extract is added along with the corn sugar from our recipe. These are the sugars that the yeast will consume to create what we call beer. |
|
 When the sugars have been added, the wort will need to return to a boil. Stirring should be done often. |
|
 As the wort gets closer to a boil, the potential for boil-over increases. If the wort starts to boil-over, constant stirring will help and it may be necessary to remove it from the heat. Boil-overs only happen during the first 5 to 10 minutes of the boil. The wort eventually settles into a nice rolling boil. When that happens, you are ready for the next step. |
|
|
