Steps
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*either (3787 Trappist High gravity yeast, or WLP530 abbey ale yeast)
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*either (3787 Trappist High gravity yeast, or WLP530 abbey ale yeast)
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=== begin brewing ===
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=== begin brewing ===
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# Heat water to 148 degrees Fahrenheit and then add 13 pound of pilsner malt, let steep in the water for 90 minutes [[Image:IMG_3795.jpeg|center]]
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# Heat water to 148 degrees Fahrenheit and then add 13 pound of pilsner malt, let steep in the water for 90 minutes [[Image:IMG_3795.jpeg|center]]
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# Sparge grainbed and then bring the wort up to a boil
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# Sparge grainbed and then bring the wort up to a boil [[Image:Brew 10.jpg|center]] *Sparging is process of adding warm water over top of the grain to extract more starches from the grain
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# Turn off the heat element, When the boil is achieved, and add the sugar. (so the sugar does not burn to the bottom of the vessel. After the sugar fully dissolved into the wort bring back up to a boil for 90 minutes
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# Turn off the heat element, When the boil is achieved, and add the sugar. (so the sugar does not burn to the bottom of the vessel. After the sugar fully dissolved into the wort bring back up to a boil for 90 minutes
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# Add .75 ounces of Styrian Goldings hops to the wort, 30 minutes into the boil [[Image:Brew
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# Add .75 ounces of Styrian Goldings hops to the wort, 30 minutes into the boil [[Image:Brew 2.jpg|center]]
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# Add .5 ounces of Nelson Sauvin hops to the wort, 75 minutes into the boil [[Image:Brew
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# Add .5 ounces of Nelson Sauvin hops to the wort, 75 minutes into the boil [[Image:Brew 7.jpg|center]]
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# Add the Whirlfloc tablet to the wort, at the 80-minute mark of the boil
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# Add the Whirlfloc tablet to the wort, at the 80-minute mark of the boil
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# After the full 90-minute boil is accomplished, the beer now need to be crashed from boiling temp to 65 degrees
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# After the full 90-minute boil is accomplished, the beer now need to be crashed from boiling temp to 65 degrees
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# transfer the yeast into the fermentation vessel and grab a sample for hydrometer reading. *The hydrometer will measure the sugar content in the wort and the way to measure alcohol by volume is (starting gravity minus final gravity) multiplied by 131.25 which is a constant
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# transfer the yeast into the fermentation vessel and grab a sample for hydrometer reading. *The hydrometer will measure the sugar content in the wort and the way to measure alcohol by volume is (starting gravity minus final gravity) multiplied by 131.25 which is a constant [[Image:Brew 13.jpg|center]]
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# Pitch the yeast, and aerate the beer for at least 60 seconds [[Image:Brew 11.jpg|center]]
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# Pitch the yeast, and aerate the beer for at least 60 seconds [[Image:Brew 11.jpg|center]]
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# Attach air lock so foreign contaminates stay out of the fermenter and store in a dark place around 75 degrees
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# Attach air lock so foreign contaminates stay out of the fermenter and store in a dark place around 75 degrees
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