Victoria Can Recipe
Make Victoria Can Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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CERVEZA
Method
CERVEZA
- 1
Mashing the Grains
In a large pot, heat 6 liters of water to around 160°F (71°C). Add the Pale Ale Malt and Caramel Malt, stirring gently to combine. Maintain this temperature for 60 minutes, allowing the grains to infuse their flavors into the water.
- 2
Sparging
After mashing, sparge the grains by rinsing them with an additional 3 liters of hot water (170°F or 77°C). Collect the liquid, known as wort, in a separate brew kettle.
- 3
Boiling the Wort
Bring the wort to a rolling boil. Once boiling, add the Cascade hops and boil for 60 minutes. After 30 minutes, add the Saaz hops to the mixture.
- 4
Cooling the Wort
After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a fermentation vessel. Add the yeast packet and seal the vessel with an airlock. Let it ferment at room temperature for about 1-2 weeks, or until fermentation slows.
- 6
Bottling
After fermentation, dissolve 3 oz of priming sugar in a small amount of boiling water and let it cool. Add this sugar solution to the fermentation vessel and stir gently. Bottle the beer and cap each bottle tightly.
- 7
Conditioning
Store the bottles in a dark, cool place for about 2 weeks to allow carbonation to develop.
- 8
Enjoying
After 2 weeks, chill the bottles in the refrigerator, pour into a glass, and enjoy your homemade Victoria Can!