How To Brew Your Own Beer

By KBJR News 1

November 30, 2012 Updated Nov 30, 2012 at 7:35 AM CDT

Superior, WI
Its all starts with the freshest ingredients. Barley freshly ground and put into a bag. This starts the process of making the wert.

Steve Daiken, an avid homebrewer tells me how warm the water should start at, "I usually do about 170 when you go much higher you get close to boiling and you start to extract tannins and stringency, so you don't really want to get to the boiling part."

This recipe calls for a step called "first wert hopping"

"It gives more of a rounded flavor to the hops, its kinda something new discovered, well homebrewers have discovered recently. So we want half an ounce here, and Ill just go ahead and drop those in." said Daiken.

Hops add the bitter flavors to the beer, most homebrewers prefer pelletized hops. After some time steeping, the grains are almost ready to be removed.

"A few more minutes to steep and then I will pull it out. Fire it back up." Daiken says.

Powdered malt is then added for flavor and alcohol content.

"And Im just going to put half of the extract in, and then the rest of it in about 15 minutes. And you want to stir it so it doesn't stick to the bottom. Highly concentrated sugar essentially what it is." Daiken explains

Then we bring the wert to a boil. Then boil it, and then boil it some more! Perfect time to try some previous homebrew batches. After about an hour of boiling and sipping beer, its time to add more hops.

"So goldings are a hop that's a classic English hop but these are actually grown in Slovenia, Czechoslovakia." said Daiken.

Hops are grown all over the world with a variety of subtle differences in flavor and smell. After another quick boil its time to chill the beer so you can add the yeast.

Daiken says, "Just chilling it down till it get to about 68 degrees or so. And we will be set to go we can transfer it over to the fermenter, put the yeast in it and we are done."

The final step is to measure the sugar content in the wert. This tells you what the alcohol content will be after fermentation.

"Looks like its going to be about a... 65 or so, so just doing the math in my head it will probably have an alcohol level about 6–7 percent, which is nice." Daiken said happily.

And no brew club is complete without a brew–dog. Meet Porter.

Meteorologist Adam Lorch