Narragansett

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 5 gallons of water to 165°F (74°C). Add the Pale Malt and Caramel Malt to the water and maintain the temperature for 60 minutes.

Mashing

After mashing, drain the wort from the grains. Rinse the grains with additional hot water to extract more sugars, collecting a total of about 6.5 gallons of wort.

Lautering

Bring the collected wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes. Add the Saaz hops in the last 15 minutes of the boil.

Boiling

Cool the wort rapidly to below 70°F (21°C) using a wort chiller. Transfer the cooled wort to a sanitized fermentation vessel and pitch the yeast. Seal with an airlock.

Cooling and Fermentation

Allow the beer to ferment at a consistent temperature of around 50°F (10°C) for 2-3 weeks. Once fermentation is complete, transfer to a keg or bottles.

Conditioning

If bottling, add priming sugar before bottling to carbonate. Let the bottles sit at room temperature for another 1-2 weeks before chilling and enjoying.

Carbonation

Pale Malt

Caramel Malt

Hallertau Hops

Saaz Hops

Yeast (lager strain)

Water

Fluke Chop

"Artífice"

Pinot Gris/Pinot Noir+, Las Vivas, chilled

"Mountain Cuvee"

"Bluepit"

"Ravie"

"Les Bulliats" Régnié

Make Narragansett Recipe in just 3h . Lager, 5%. Providence, RI

Narragansett Recipe

Descriptors

Tasting Notes

Food Pairings

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