Waters Brewer - #2 - All The Ingredients You Need To Brew

Whattttssssss going on y'all!

My name's Ty Stevenson.

I'm a homebrewing, owner of Waters Brewer, Marine Corps veteran, College Grad, Wolfdog owning, full time job having, ordinary dude who is going to be helping out homebrewers from their very first beer to owing their own brewery. I wake up between 4-6 AM every day, work on my business for a couple hours, take my dog on an hour walk, make my lunch, go to work, come home, walk my dog again, watch some sports, work on more business, cook dinner, and spend the rest of my night with my loving girlfriend. Put that routine on repeat and that's the jist of my life.  I grew up living in apartments and motels, with family friends, and eventually got taken in by my grandparents at the young age of 13 after my mom could no longer support me. My grandparents really made me the man I am today and taught me how to work hard fight for what I believe is right. I became a Marine before the age of 18 and was in the reserves until the age of 23. That's a story for another day... 


All the INGREDIENTS you will need to get through the first day of brewing a 5 gallon extract IPA.


I'm going to make this fucker short and simple for all of you out there reading... For a 5 gallon batch of extract IPA you will need the following ingredients:


1. WATER - Water makes up roughly 95% of your overall beer and is the most looked over ingredient in water. Water, despite popular belief, is NOT just water. Water from Ney York is not the same as water from San Diego. The water profiles for these cities are going to be different. One may cater to IPA's by enhancing bitterness while the other may cater to more full style of beers like Munich Oktoberfests by bringing out the malt more. 

Depending on the beer, I would suggest getting 5 gallons of distilled water, and making the mineral adjustments yourself. You can use a product like the one I created Waters Brewer , where the minerals are already calculated for you so all you have to do is put the contents of the IPA packet in to your 5 gallons of distilled water and it will enhance your bitterness and overall complexity of you beer. Another option is to make the calculations and go out and buy all the separate minerals yourself and add them to your 5 gallons of distilled water. 

You can ALSO simply use tap water. Your water may not be ideal for you IPA but it will be better then nothing. You most likely wont make the BEST beer by just using tap water, it will most likely get the job done. 


2. MALTThis is what gives you all the sugars you will need for your yeast to eat up and shit out CO2 and Ethanol, which basically turns your wort in to your beer, and produces your alcohol. Malt also gives you basically all the color of your beer. Lighter malt you use the lighter beer you will have in the end. Same goes for the darker malt you use. 

  • 6 lbs. gold light malt extract
  • 3.5 lbs. amber light malt extract

3. HOPS - Hops are going to basically look like pot when you use whole hops. Most homebrewers use pellets though, which looks like green deer shits. Hops will give you most of the aroma of you beer as well as the bitterness and stabilization of color.

  • 2oz Centennial Pellets
  • 1oz Cascade Pellets
  • 1oz Citra Pellets

I would add all these bad boys at different times. Lets go ahead and put the 1oz of Cascade in first. Add all the malt in to the kettle in the proper amount of water, 3 gallons, and after you add the malt, add the 1oz of Cascade hops. Then set a timer for 69 minutes (1 hour), when 15 minutes has past on that hour, so with 45 minutes left, add that 1oz of Citra pellets to the boil. Turn the heat all the way up on that bad boy too, really let that shit come to a ragin boil. With 30 minutes left in the boil, add 1 of the 2oz's of Centenial pellets to the boil. and then with 15 minutes left in the boil add the last 1oz of Centennial pellet hops. 

4. YEAST - 1056 American Ale Yeast (Chico)

The final, arguably most important part, of the main ingredients in brewing is yeast. Yeast is what makes the wort turn in to beer. Beer before it is alcoholic is called wort. Yeast is very delicate and has to be taken care of as such. It needs the correct temperature, which for an IPA is between 68-72 degrees F. It needs to have enough sugars to eat up and produce CO2 and Ethanol, and also clean up all of the off flavors that may have been caused from the boil. Make sure that when you do put your yeast in to the fermentor with the wort that the wort is no higher then 78 degrees F. Yeast acts very closely to minor changes in temperature. A 1 degree change in temperature to them is roughly a 5-10 degree temperature change for us. 

5. CORN SUGAR - 4oz

You will need corn sugar for when you botttle your beer. This gives your beer more sugar for the yeast to munch on and carbonate while it's chilling in the bottle.







Everything from here on isn't necessary to make beer but can be used if you want



5. IRISH MOSS - 1 tsp

This will help clarify your beer and that's about it. It's pretty cheap and I would suggest using it for something like an IPA and Pale Ale, but not so much with something like a Stout or Bock.

6. Malto-Dextrin Powder - 2oz

This is used to add head retention and more body to your beer. If you're going to add this to your IPA I wouldn't add more then 1 oz. 



There's a lot more shit you can add to beers to add different flavors like oak chips, fruits, and spices but that is for another day.


As always, comment, like share. Let me know what I'm missing or should add to the list and I'll abide by the dudes wishes.


Have a good brew day Y'all!


-Ty Stevenson



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