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Ingredients
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Grains
Hops
Yeast
Water
Method
Brewing Process
- 1
Mash the Grains
In a large brew kettle, heat 2.5 gallons of water to 165°F (74°C). Add the crushed pale malt, crystal malt, and chocolate malt. Stir well, and maintain the temperature at 150-155°F (65-68°C) for 60 minutes.
- 2
Sparge and Boil
After the mash, sparge the grains with an additional 2.5 gallons of hot water. Bring the wort to a boil and add Cascade and Centennial hops. Boil for 60 minutes.
- 3
Cool the Wort
After boiling, cool the wort rapidly to about 70°F (21°C) using a wort chiller or an ice bath.
- 4
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the ale yeast and seal with an airlock. Allow fermentation to occur for about 1-2 weeks at a temperature of 65-70°F (18-21°C).
- 5
- 6