Fuzzy Duck BreweryFuzzy Duck Brewery
  1. Heat up water to 62-69 degrees c for mashing
  2. Weigh out grain
  3. Pump water to mash tun
  4. Stir in grain and leave for 90 mins
  5. Heat up more water to 75 degrees c for sparging
  6. Pump water to hot liquor tank
  7. Sparge or rinse the grains to produce the wort.
  8. Boil for 90 mins. Bittering hops are added at the beginning of the boil and aroma hops and copper finings are added with 15 mins to go.
  9. Cool the wort to 18-21 degrees c
  10. Pump to fermentation vessel. Measure the Original Gravity (OG) using a hydrometer
  11. Pitch yeast
  12. Ferment until the wort has reached the Final Gravity (FG)
  13. Rack off into casks
  14. Condition in casks for 1 week before sending to pub
  15. Place barrel in cellar (13 degrees c)
  16. Drink!