We know that the malt provides the fermentable sugars, and the yeast converts these sugars to alcohol, while the hops work to balance the sweetness of unfermented sugars. That’s the most basic process. It’s the manner in which we bring these and other ingredients together that determines the characteristics of the finished beer.

Take the time to really understand these ingredients. For example, it’s fine to read about the unique flavors imparted by different varieties of hops, but you should also focus on the aroma of the hops as you use them. Find existing recipes calling for ingredients you have not yet used. Recreate these recipes, and keep a detailed journal of each brewing session.

This journal should include a list of the ingredients, starting and finishing gravities, fermentation temperature, and all important dates and times such as time of boil, pitching, fermentation, secondary racking, and bottling. ProMash is just one of many software programs available to assist you with this task. I only mention it because it is what I use. If you would prefer, a pen and notebook will suffice.

Once you have found a recipe you enjoy, go back to your journal. Look for ways to make it even better, and make it your own. Maybe there are other flavors, enjoyable to you but not always used in beer, that you can bring to this recipe. Conduct an experiment. Recently, I discovered a wheat beer recipe that I enjoy very much. My goal now is to recreate it, slightly lighter in body and with a hint of lemon and basil. Take the liberty to do the same with your beer. Just remember to keep the batch sizes small during the experimentation process. That way, if you don’t care for the end result, not much is lost.

Now, let’s get ready for our first brewing session. Cleanliness is key. Make sure your brewing area is clean, organized, and your equipment is sanitized.

For the sake of simplification, we’ll make what I like to call an “in-and-out” kit. One of my favorites that falls into this category is EDME’s Red Devil Ale. This particular kit includes a 4lb. hopped can of malt extract and a package of dried yeast. The only additional ingredients needed are 2lbs. of dried malt extract and five ounces of corn sugar for priming. Some people may still prefer to add hops for aroma, but this is not absolutely necessary as our can of malt extract has already been hopped.

We begin by bringing ½ gallon of water to boil in a stainless pot. Then, we add the entire contents of the can of malt extract and the additional 2lbs. of dried malt extract. Continue stirring to avoid scorching. Also, adjust the heat. We’re not looking for a rolling boil. Rather, a light boil at about 160 degrees Fahrenheit for between five to ten minutes is perfect. Once the boil is finished, remove the pot from the burner.

We can now pour three gallons of cold to lukewarm water into the fermenting bin. Be sure to pour from a reasonable height so as to add oxygen to the water. Next, add the mixture (wort) from the pot into the fermenting bin, and top off the bin with additional water until the total volume is at five gallons. Place the lid on the fermenting bin to avoid the introduction of airborne particles, and allow the wort to come to a temperature of between 65 and 75 degrees Fahrenheit.

Then, you may add the yeast, and thoroughly stir with a sanitized, stainless or plastic stirring spoon. Place the lid and fermenting lock on the bin, and stand the bin at room temperature for approximately seven to ten days. When fermentation appears to have stopped, the beer is ready for priming and bottling.

Siphon the beer from the fermenting bin to the bottling bucket making sure to transfer the smallest amount of the yeast sediment as possible. Stir about five ounces of corn sugar into one cup of boiling water. Add this mixture to the bottling bucket, and stir. Now, siphon the beer from the bottling bucket into individual bottles. Cap each bottle and store at room temperature and away from any light for about two weeks. In all, your beer should be ready for consumption within four weeks from the original date of brewing.