Sfb Recipe

1. Mashing

In a large brew kettle, heat 5 gallons of water to 165°F (74°C).

2. Add the crushed Pale Malt, Flaked Oats, Caramel Malt, and Wheat Malt to the heated water. Stir well to avoid clumping.

3. Maintain the mash at 152°F (67°C) for 60 minutes, stirring occasionally.

4. After 60 minutes, raise the temperature to 170°F (77°C) for mash out.

5. Sparge the grains with additional hot water to collect about 6.5 gallons of wort.

6. Boil the Wort

Bring the wort to a vigorous boil.

7. Once boiling, add 1 oz of Citra Hops. Boil for 60 minutes.

8. With 15 minutes remaining, add 1 oz of Mosaic Hops.

9. With 5 minutes remaining, add 1 oz of Simcoe Hops and 1 oz of Galaxy Hops.

10. Cool the Wort

After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath.

11. Transfer the cooled wort to a sanitized fermenter.

12. Pitch the New England Ale Yeast into the wort.

13. Seal the fermenter and let it ferment at 68°F-72°F (20°C-22°C) for 1-2 weeks.

14. Prepare for Bottling

After fermentation is complete, prepare bottles and caps.

15. Use a priming sugar solution to carbonate the beer by adding it to the bottling bucket.

16. Fill the bottles with the beer, leaving about an inch of headspace.

17. Cap the bottles and store them in a cool, dark place for at least 2 weeks for carbonation.