This is what I was aiming to get... - only 6 pages at single line spacing... just in case anyone else wants it - though I guess few will.
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Brew Steps
Top of Form
All Grain Steps
Setup
Double check that all ingredients are on hand.
Make sure ice is on hand for ice bath, or fill up freezer trays (optional - only for ice bath).
Note: selecting this option will toggle all the above.
Make sure valves are closed on HLT, mash tun, and brew kettle.
Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).
Heat water for sterlizing bucket
Example text: This recipe calls for 7 gal (28 qt) of water given the recipe and your equipment profile.
Begin heating strike water in hot liquor tank (HLT) or secondary kettle.
Add brewing salts as recipe calls for or to style.
Weigh out and mill grains if not already milled.
Clean workspace, setup mash tun and kettle and ensure they are clean.
Prepare hops additions.
Measure out all Salts required for the Mash
Mash
Heat Strike water to appropriate mash thickness requirements
Example text: Strike water volume is 4 gal (16 qt) at default mash thickness.
Add 1/4 Campden to Strike water.
Example text: Add 1 tsp of gypsum to mash.
Add Brewing Salts to Mash Tun
All mash steps. Note: selecting this option will toggle all mash steps.
When strike water is ready, pre-heat tun, begin dough-in procedure.
Take sample of Mash for pH check.
Start 60 min Timer for mash process
Check Mash temperature and adjust as required.
Boil
Example text for extract and partial mash: Fill kettle to a pre-boil volume of 3 gal (12 qt).
Example text for all-grain and biab: Expected pre-boil volume of 3 gal (12 qt) needed to hit batch size target.
Example text: Whirlpool 1 oz of CoolHop for 20 min at 180 degrees.
One line for each hop added during this step.
Collect pre-boil gravity sample. Record the value when it has cooled down.
Fire the kettle and bring to a boil. Stir well as hot break occurs to avoid boil over.
All boil steps. Note: selecting this option will toggle all boil steps.
Boil complete. Flame out.
Example text: First Wort Hops - add 1 oz of CoolHop to kettle.
One line for each hop added during this step.
Finish
Cool wort down to ~70F / 21C.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
Clean up equipment.
Partial Mash Steps
Setup
Double check that all ingredients are on hand.
Make sure ice is on hand for ice bath, or fill up freezer trays (optional - only for ice bath).
Note: selecting this option will toggle all the above.
Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).
Example text: This recipe calls for 7 gal (28 qt) of water given the recipe and your equipment profile.
Clean workspace and setup equipment.
Begin heating strike water in main cook pot. (175F / 79C is general target temp)
Add brewing salts as recipe calls for or to style.
Weigh out and mill grains if not already milled.
Prepare hops additions.
Take yeast out of fridge if using liquid ale yeast.
Mash
Example text: Add 1 tsp of gypsum to mash.
When strike water is ready, submerge grain bag and begin mash.
Place lid on kettle and ensure temperature is maintained.
All mash steps. Note: selecting this option will toggle all mash steps.
Mash complete, remove grain bag from kettle.
Boil
Example text: First Wort Hops - add 1 oz of CoolHop to kettle.
One line for each hop added during this step.
Example text: Whirlpool 1 oz of CoolHop for 20 min at 180 degrees.
One line for each hop added during this step.
Example text for extract and partial mash: Fill kettle to a pre-boil volume of 3 gal (12 qt).
Eample text for all-grain and biab: Expected pre-boil volume of 3 gal (12 qt) needed to hit batch size target.
Set kettle to high heat.
Add dry / liquid malt extract to kettle.
Prepare for boil, watch for boil over.
Start boil timer.
All boil steps. Note: selecting this option will toggle all boil steps.
Boil complete. Flame out.
Finish
Cool wort down to ~70F / 21C.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
Clean up equipment.
Extract Brewing Steps
Setup
Double check that all ingredients are on hand.
Make sure ice is on hand for ice bath, or fill up freezer trays (optional - only for ice bath).
Note: selecting this option will toggle all the above.
Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).
Example text: This recipe calls for 7 gal (28 qt) of water given the recipe and your equipment profile.
Clean workspace and setup equipment.
Take yeast out of fridge if using liquid ale yeast.
Steep
Add water for steeping to kettle.
Set burner on high heat, raise to 165F (74C).
Prepare steeping grains (crush grains, put in steeping bag).
Once kettle hits 165F, stop heating, add steeping grains.
Example text: Add 1 tsp of gypsum to mash.
Start steeping timer.
Let grains steep for 45 minutes.
Steeping completed.
Remove grains, rinse with warm water if desired.
Boil
Example text for extract and partial mash: Fill kettle to a pre-boil volume of 3 gal (12 qt).
Example text for all-grain and biab: Expected pre-boil volume of 3 gal (12 qt) needed to hit batch size target.
Example text: Whirlpool 1 oz of CoolHop for 20 min at 180 degrees.
One line for each hop added during this step.
Set kettle to high heat.
Add brewing salts as recipe calls for or to style.
Prepare hops additions.
Add dry / liquid malt extract to kettle.
Example text: First Wort Hops - add 1 oz of CoolHop to kettle.
One line for each hop added during this step.
Prepare for boil, watch for boil over.
Start boil timer.
All boil steps. Note: selecting this option will toggle all boil steps.
Boil complete. Flame out.
Finish
Cool wort down to ~70F / 21C.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
Clean up equipment.
BIAB Brewing Steps
Setup
Double check that all ingredients are on hand.
Make sure ice is on hand for ice bath, or fill up freezer trays (optional - only for ice bath).
Note: selecting this option will toggle all the above.
Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermentor, kettle, air lock, hops bags, hoses, funnel, towel, etc).
Make sure valve is closed on brew kettle.
Example text: This recipe calls for 7 gal (28 qt) of water given the recipe and your equipment profile.
Fill kettle and begin heating strike water.
Add brewing salts as recipe calls for or to style.
Weigh out and mill grains if not already milled.
Clean workspace.
Prepare hops additions.
Take yeast out of fridge if using liquid ale yeast.
Mash
Example text: Add 1 tsp of gypsum to mash.
When strike water is ready, submerge grain bag and begin mash.
Place lid on kettle and ensure temperature is maintained.
All mash steps. Note: selecting this option will toggle all mash steps.
Mash complete, remove grain bag from kettle.
Boil
Example text for extract and partial mash: Fill kettle to a pre-boil volume of 3 gal (12 qt).
Example text for all-grain and biab: Expected pre-boil volume of 3 gal (12 qt) needed to hit batch size target.
Example text: Whirlpool 1 oz of CoolHop for 20 min at 180 degrees.
One line for each hop added during this step.
Collect pre-boil gravity sample. Record the value when it has cooled down.
Example text: First Wort Hops - add 1 oz of CoolHop to kettle.
One line for each hop added during this step.
Fire the kettle and bring to a boil. Stir well as hot break occurs to avoid boil over.
All boil steps. Note: selecting this option will toggle all boil steps.
Boil complete. Flame out.
Finish
Cool wort down to ~70F / 21C.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
Clean up equipment.