Rickard's Red Recipe

Brewing Directions for Rickard's Red

1. 1

   Mashing

   In a large pot, heat 5 liters of water to about 70°C (158°F). Add crushed pale malt, crystal malt, and roasted barley. Stir well to combine and maintain the temperature between 65-70°C (149-158°F) for 60 minutes.

2. 2

   Lautering

   After mashing, drain the liquid (wort) from the grains into another pot. Rinse the grains with hot water to extract more sugars, collecting a total of about 5 liters of wort in the pot.

3. 3

   Boiling

   Bring the wort to a boil. Add the bittering hops and boil for 60 minutes. In the last 15 minutes of boiling, add the flavoring hops.

4. 4

   Cooling

   After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20-25°C (68-77°F).

5. 5

   Fermentation

   Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast on top and seal with an airlock. Ferment at around 18-20°C (64-68°F) for about 1-2 weeks.

6. 6

   Bottling

   Once fermentation is complete, siphon the beer into sanitized bottles, leaving some space at the top. Cap the bottles and let them condition for another 1-2 weeks.

7. 7

   Enjoy

   Chill the bottles in the fridge, pour into a pint glass, and enjoy your homemade Rickard's Red!