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Ingredients
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Brew Ingredients
Method
Brewing Instructions
- 1
Mashing
In a large brew kettle, heat 5 liters of water to 160°F (71°C). Add the pale malt and caramel malt, stirring well. Maintain the temperature for 60 minutes.
- 2
Boiling
After mashing, bring the mixture to a boil. Add Cascade hops and boil for 60 minutes. 15 minutes before the end of the boil, add Centennial hops.
- 3
Cooling
After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 4
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Allow to ferment for 1-2 weeks at a temperature around 68-72°F (20-22°C).
- 5
Bottling
Once fermentation is complete, dissolve priming sugar in a small amount of water and add to the beer. Bottle the beer and cap each bottle.
- 6
Conditioning
Store the bottles in a dark place at room temperature for 1-2 weeks to carbonate.
- 7
Enjoy
Chill the bottles in the refrigerator before serving and enjoy your smooth Asura Pale Ale!