First, fill the pot with about 8 gallons of hot water:
As I’m waiting, hook the propane tank up to the burner and get all my stuff out:
Once the pot is full of 8 gallons of water, put it on the burner, crank up the heat, and put the lid on:
While waiting for this to heat up to 155F (that takes around 7 minutes), I crush my barley:
You might be able to tell from the picture, but the barley is being crushed into a mesh nylon bag (a.k.a. “brewbag”), which is inside the bucket.
In the meantime, the water has reached 155F:
Time for the barley to be soaked in this hot water (called ‘mashing’). Grab the bag of barley and dunk:
Place the lid on and set the timer for 30 minutes or so, stirring occasionally for efficiency.
Now’s a good time to have a beer. Time’s up, take the bag out and squeeze:
Set aside for now:
It’s time to boil. Crank up the heat, put the lid on, and wait for the boil. It happens faster than you think (5-10 minutes with the lid on). This is also where I normally throw in my bittering hops (which is called ‘first wort hopping’). In this beer, I threw in .5 ounces of Magnum.
The boil comes fast and furious:
When I see this, I crank the heat down significantly, until it reaches a nice, steady, rolling boil.
During the boil, add hops per recipe (this was a Brown recipe that had .5 oz Magnum and 1 oz Fuggle).
During the boil is when I throw away the barley, clean the bag, and clean the thermometer. After the 30 minute boil is complete, I cut the heat, put the lid on the pot, and put in a freezer and forget about it for about 18 hours (this is how I chill):
Finally, the next day, when it reaches around 70F, add yeast:
Back in the fermentation chamber for a week to ferment.