New Moon 2016 Recipe
A strong ale, unfiltered and medium bodied, with a floral hop aroma and malty, caramel flavor.
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Ingredients
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Brew Ingredients
Method
Brewing Instructions
- 1
Mashing
Heat 6 gallons of water to approximately 165°F (73°C). Add the Pale Malt, Crystal Malt, and Munich Malt to the water and hold the temperature between 150°F (65°C) and 155°F (68°C) for 60 minutes.
- 2
Sparging
After mashing, sparge the grains with enough hot water to collect about 6 gallons of wort.
- 3
Boiling
Bring the wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes. Add the Centennial hops at 30 minutes remaining and the Simcoe hops at 5 minutes remaining.
- 4
Cooling
Cool the wort quickly using a wort chiller or an ice bath to around 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal the fermenter and allow it to ferment at around 68°F (20°C) for 1-2 weeks, or until fermentation is complete.
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of water, add it to the bottling bucket, and then transfer the beer into bottles. Cap the bottles and allow them to carbonate for an additional 1-2 weeks.
