Ma Kettle's version of brewing beer part 2

This is the second part of this Ma Kettle's version of brewing beer. Please note this is the general recipe, it does not include quantities of grains, malt or hops.

Three days before beer is going to be brewed a yeast starter needs to be made unless a packet of dried brewers yeast is being used. Sterilize all equipment that is going to be used either by boiling or using sterilizing solution. This is to stop contamination of the beer, as unclean or unsterilized items will allow beer to go moldy rather than ferment.

Heat two to three gallons of water to 75ºC. There are eight pints in one gallon, so between sixteen and twenty-four milk bottles of water. Pour this water into a fermentation vessel and check the waters temperature has fallen to 72º. The basic fermentation vessel looks like a large open bin.

Mix into the water the ingredients, starting with the darkest grains, stirring constantly to prevent dry lumps appearing. If malt extract syrup is being used, a pound (or two parts) is equivalent to one and a half pounds (or three parts) crushed pale malt. Once the pale malt touches the hot water it releases a smell like Horlicks Malt drink. When all the ingredients have been added check the temperature is 66º. Add more hot or cold water till 66ºC is reached and all the grains are covered. Now place a lid on and wrap the fermentation bin up in a bin liner and then a thick duvet (to keep it warm) for an hour and a half.

(Please note they recommend that when cleaning cloths, to remove germs, high temperatures are used at least 60°C. Cooking food thoroughly also reduces the number of germs. Therefore the grains are soaked in water over his temperature.)