When partial-boil extract brewing, you’ll need a heat source capable of bringing 1-3 gallons of water to boil. The stove in your kitchen should suffice. As you move to full-boils, a turkey fryer or other heat source may be necessary.
The entire boiling process, which includes extract, hop and other ingredient additions takes place in the boiling pot. A 1.5-5 gallons pot will be sufficient for partial-boil extract brews. As you start dealing with larger volumes of liquid, it’s imperative to focus on the quality and durability of a boiling pot.
small boil pot
When adding extract and hops, it’s necessary to stir the contents of the boiling pot. Any stirring spoon capable of reaching the bottom of the pot will work. Homebrewers typically use plastic or metal (stainless steel) spoons.
Any measuring cup can be used to measure the appropriate water volumes.
Liquid malt extract often comes in a can, making a can opener necessary.
When transferring (racking) the wort from the boil kettle to the fermenter, some homebrewers choose to run the liquid through a strainer to prevent the hops and other solids from being transferred. A fine-meshed colander or straining bag will suffice.
Read through the homebrew recipe and steps of the brewing process entirely before starting your brew day to ensure maximum efficiency.
This tutorial will walk you through the entire brewing process for ZAITH Weizen, a German-style wheat ale. The same steps can be applied to any extract-only recipe, although instructions for other beer styles and fermentation and packaging processes will vary.
Using unscented cleanser, thoroughly clean all brewing equipment.
Debris on equipment can harbor microorganisms that can spoil a batch of beer, even with proper sanitation.
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