Heat 100 liters of water to approximately 65°C (149°F). Add 12 kg of barley malt to the water to create a mash. Stir well and maintain the temperature for 60 minutes.

Step 1: Prepare the Mash

After mashing, separate the liquid (wort) from the solid grain husks. This can be done by transferring the mash to a lauter tun and allowing the wort to drain out.

Step 2: Lautering

Bring the wort to a boil and add 500 g of hops. Boil for 60 minutes, adding hops at intervals for bitterness and flavor.

Step 3: Boiling

After boiling, quickly cool the wort to around 20°C (68°F) using a wort chiller.

Step 4: Cooling the Wort

Transfer the cooled wort to a fermentation vessel and add 1 kg of yeast. Seal the vessel and allow it to ferment at around 20°C (68°F) for 7-14 days.

Step 5: Fermentation

Once fermentation is complete, add 1 kg of sugar to the beer for carbonation. Bottle the beer and allow it to condition for another 2-4 weeks.

Step 6: Conditioning

Before serving, ensure that the beer has been carbonated by adding 10 g of carbon dioxide if necessary.

heineken

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