Labatt Blue Recipe
Labatt Blue is a crisp and refreshing lager, perfect for any occasion with its smooth taste and subtle hints of hops.
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Ingredients
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Brew Ingredients
Method
Brewing Process
- 1
Mashing
In a large mash tun, combine the malted barley and 70 liters of hot water (around 65°C). Stir well and let it rest for 60 minutes to allow the starches to convert to sugars.
- 2
Lautering
After mashing, drain the wort (liquid) from the mash tun into a kettle. Rinse the grains with an additional 20 liters of hot water to extract more sugars.
- 3
Boiling
Bring the wort to a boil and add the hops. Boil for 60 minutes, stirring occasionally. Add corn syrup and sugar 10 minutes before the end of the boil.
- 4
Cooling
After boiling, cool the wort quickly to around 20°C using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow fermentation to occur for 1-2 weeks at a stable temperature.
- 6
- 7
Enjoy
Chill the bottles and serve cold. Enjoy your homemade Labatt Blue!
