Heat 5 gallons of water to 165°F (74°C) and add the pale malt and crystal malt. Maintain the temperature at 150°F (65°C) for 60 minutes.

Mashing

After mashing, sparge the grain with 170°F (77°C) water to collect around 6 gallons of wort.

Sparging

Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes, adding Centennial hops at the 15-minute mark and Simcoe hops at the 5-minute mark.

Boiling

Cool the wort quickly using a wort chiller to around 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal with an airlock and ferment for 2 weeks at 68-72°F (20-22°C).

Fermentation

After fermentation, dissolve the priming sugar in a small amount of boiling water and add it to the beer before bottling. Bottle and cap the beer.

Bottling

Allow the bottled beer to condition at room temperature for 1-2 weeks before chilling and enjoying.

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