BEARDED AND BORED GROCERY STORE BEER – 5.

5%ABV INGREDIENTS: 1 pound - FRESH

GREEN Malted Corn 1 pound - DRIED Malted Corn 1.5 pounds - pearl barley Harvest yeast from
3 bottles of unpasteurized Sierra Nevada Pale Ale Bittering - 3 bay leaves, 1/4 to 1/2teaspoon
coriander, 2 black tea bags 1 ounce - honey EQUIPMENT: Brew Bag - https://amzn.to/2Z7eikX
Hydrometer - https://amzn.to/2ZixC33 StarSan Sanitizer – https://amzn.to/2HddchA Auto
Siphon – https://amzn.to/2KDP3CX Bottling wand – https://amzn.to/2KBknCi Airlocks -
https://amzn.to/2Zch9t7 Spigot for Bottling Bucket - https://amzn.to/31IIuV8 Swing-Top
Bottles - https://amzn.to/33wEQPY Shop at Amazon using these affiliate links to help support
my channel without costing you anything extra. As an Amazon Associate I earn from qualifying
purchases. 9 DAYS BEFORE BREW DAY – Malt at least 3 pounds of popcorn. See video here for
method. https://www.youtube.com/watch?v=att7d... !!IMPORTANT!! Remove 2 pounds of
malted popcorn after 4 days of germination and dry the corn using the method mentioned in
my malting video. Leave the remaining 1 pound of malting corn to continue sprouting for 2
more days while you dry the first 2 pounds. 3 TO 4 DAYS BEFORE BREW DAY - Harvest yeast
from at least 3 bottles of Sierra Nevada Pale Ale, taking special care to sanitize the beer bottles
and caps with StarSan, as well as the collection jars and lids before opening the beers. Pour off
the beer, leaving ½ inch of beer in the bottom of each bottle. Swirl the dregs and dump into
your sanitized jar. Grind 1 pound of dried malted corn into coarse ground meal. Bring 2 quarts
of water to 150F, add the ground malted corn and let it mash (steep) for 1 hour. Strain and cool
the resulting wort to 75F, then add to your harvested yeast. Cover the jar loosely with lid, but
DON’T seal tight or it might explode. Allow this to ferment at room temperature for 4 days, then
refrigerate to save the yeast until needed. BREW DAY – Take the remaining 1 pound of dried
malted corn and 1.5 pounds of pearl barley and soak in water for 2 hours. Drain the grains, then
slowly toast them in the oven for 1 hour at 150F, then for 2 hours at 250F, then for 20 to 30
minutes at 300F until the grain is caramel colored. SOAK the grains in water immediately to
stop the cooking process, then drain. Now that your grains are toasted, the yeast is propagated
and healthy and the green malt is ready you can proceed with brewing. 1. Grind the wet toasted
grains and green malt in food processor. Add small amounts of water if necessary to make it
easier to grind. Once the grain is processed, pour it into a brew bag. Do this over a bowl to
catch any liquid from the grain. 2. Heat 1.75 gallons of water to 125F, then add your grain bag
and pour in any liquid that collected in the bowl. Allow the grain to steep in this Protein Rest @
119F to 122F for 60 minutes. 3. Bring heat up to 150F (do not go above 155F) and mash
(Steep) for 60 to 90 minutes. Be sure to maintain the heat at a consistent 150F. 4. Remove the
grain bag and let the wort drain into the pot. Squeeze the bag to get as much liquid out as
possible. 5. Boil wort for a total of 60 minutes. Add 3 bay leaves after 40 minutes of boiling.
Then after a total of 55 minutes add ½ tsp coriander, 2 black tea bags, and 1 ounce of honey.
Boil for 5 more minutes. 6. After the boil is complete, cool the wort down in an ice water bath
until the wort is 75F. Sanitation is VERY IMPORTANT at this point, so make sure all your
equipment is sanitized before it touches the finished wort. 7. Take a gravity reading with your
hydrometer and log the data. 8. Siphon the cooled wort into your sanitized fermentation vessel,
then close with an airlock. 9. Cover the vessel to keep light from spoiling the brew, and allow
fermentation to complete for 2-3 weeks. 10. After fermentation is complete, siphon the beer
into a bottling bucket with sugar syrup made from 1 ounce (by weight) of table sugar and 2
ounces of water. 11. Siphon the beer into sanitized bottles, cap them and allow them to
carbonate and mature for 2 FULL WEEKS. 12. Refrigerate and enjoy!