Heat 5 gallons of filtered water to 165°F (74°C). Add the crushed grains to the water and maintain the temperature at 152°F (67°C) for 60 minutes.

Mashing

After mashing, sparge the grains with hot water (170°F or 77°C) until you collect about 6.5 gallons of wort.

Sparging

Bring the wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes. Add Centennial hops with 15 minutes left in the boil, and Simcoe hops with 5 minutes left.

Boiling

Cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal the vessel with an airlock. Ferment for 1-2 weeks at 68-72°F (20-22°C).

Fermentation

After fermentation is complete, dissolve the corn sugar in a small amount of water and add it to the beer before bottling. Bottle the beer and cap securely.

Bottling

Let the bottled beer condition at room temperature for about 2 weeks before refrigerating.

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