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Ingredients
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Beer
Method
Beer
- 1
Mashing
In a large brew kettle, combine the pale malt and flaked wheat with 5 liters of water. Heat the mixture to 152°F (67°C) and hold it at this temperature for 60 minutes, stirring occasionally.
- 2
Sparging
After mashing, sparge the grain with hot water to collect the wort. This should yield about 5 liters of liquid.
- 3
Boiling
Bring the wort to a rolling boil. Once boiling, add the Citra hops and citrus zest. Boil for 60 minutes, stirring occasionally.
- 4
Cooling
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Add the American Ale yeast and seal the vessel with an airlock. Allow the beer to ferment at room temperature for about 1-2 weeks, or until fermentation is complete.
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the beer. Bottle the beer in sanitized bottles and cap them.
- 7
Conditioning
Allow the bottled beer to condition at room temperature for another 1-2 weeks to carbonate.
- 8
Chilling and Serving
Chill the bottles in the refrigerator before serving. Pour into a glass, leaving sediment in the bottle, and enjoy your light citrusy Sunbeam beer!