Instructions list
As promised, here are our instructions for producing 640oz (5 gallons) of California Pale Ale. On our first run we produced 26 22oz bottles or 618oz of brew. These instructions are compiled from a few sources, but is based mostly on those received along with the White Labs Kit that we brew from. Eventually we hope to establish a separate web page that take readers through the process step by step with accompanying pictures and notes. Of course, both Arlen and myself are free for consultation at any time. Keep in mind that we are amateurs learning all we can, but hey we’re nice guys so give us a ring.

1. If not using pre-purified water, boil 2-3 gallons of water for 15 minutes. Set aside in covered container.
2. Put at least 2 gallons of water into the wort pot. Seep grains @ 155° F for 30 minutes.
3. Before discarding grain rinse with 2-4 cups of warm water into the pot.
4. Bring the liquid to a good boil.
5. Remove kettle from heat. Stir in malt syrup, dry malt, kettle sugars and/or rice extract. Do not add the priming sugar.
6. When malt is fully dissolved return kettle to heat and bring to boil.
• (Total boil time is about 1 hour)
7. Boil the wort vigorously for 5 minutes. Then add boiling hops.
• Always reducing the heat before each hop addition greatly reduces the chance of boil overs.
8. Add the Irish moss.
9. Add the finishing hops during the last 10 minutes of the boil.
10. Turn heat off. Cool using wort cooler.
11. Siphon off into fermentor, add water, bringing volume to five gallons. Add yeast to the fermentor when wort temperature is 75-80° F. Measure with hydrometer during siphon.
12. Rehydrade yeast for 15 minutes in sterile water at 75-85° F by sprinkling yeast over half cup of sanitized water. Cover with foil.
13. Aerate wort by shaking the fermentor vigorously for 2-3 minutes at a time. Do this a few times in the first few hours in the fermentor.
• Do not aerate after fermentation is started.
• Let ferment for 5-7 days.
14. Siphon brew into carboy from bucket. Measure with hydrometer as siponing is occurring. Let brew sit in carboy for 5-7 days.
15. Add gelatin to 1 pint of cold water and heat gently and stir until dissolved.
16. Add dissolved gelatin to beer in the fermentor and let clear for 2-3 days in the carboy.
17. Bottle.
• If you get greedy and over clear the beer in the secondary fermentor the beer will not have enough yeast to carbonate in the bottle.
• Prepare priming sugar by boiling with 2 cups of water for 10 minutes. Pour boiling solution into bottling vessel. Siphon the beer from secondary fermentor to your bottling vessel.
• Fill bottles and then cap.
18. Allow bottles to condition at room temperature for 7-10 days before chilling and serving.