Step Six: Boil the Wort.

Now that the sweet wort has been extracted from the grains and the brew pot filled, remove the turkey fryer pot and load up the brew pot! Crank up the heat and prepare the boil. It should take about 30 minutes before the boil begins, but watch it when it does! Boil-overs are messy and even possible with a ten gallon batch (I know...)! The goal is for a 90 minute boil. When the boil starts, add the bittering hops and start the timer. Look for a nice rolling boil and follow the directions for your recipe. Add Hops, Candi Sugar, Irish Moss, Orange Peel, Lactose, or whatever the recipe calls for at the appropriate times through th 90 minute boil.

	1. Hoist the boiling kettle up to the stove and fire that puppy up. Cover the pot 90% with the lid. Keep the heat on high the whole time, unless you're one of those rich kids with the fancy camp stoves.
	2. Just before it boils, take a spoon and skim the scum off the top.

3. Start the timer when the thing actually starts boiling. Boil for an hour, or an hour and a half, as strikes your fancy.

4. Boil with the kettle uncovered, and plan to lose about a gallon of water an hour.

5. Add hops according to the hop schedule. If you're going to add irish moss, add it with 20 minutes left in the boil.

6. With 10-15 minutes left in the boil, stick the wort chiller in the pot. This will ensure that the wort chiller is sterilized.