Singh Recipe

Sanitation

Sanitize all fermenter, siphons, bottles, caps and utensils that will contact wort or beer. Use a no-rinse brewery sanitizer per manufacturer directions.

Bring 3.5 gallons (13 L) of water to about 155°F (68°C) in a large brew pot for steeping specialty grains.

Place the crushed crystal and any specialty malts in a mesh grain bag and steep in the 155°F water for 15–20 minutes. Remove grains and allow them to drain into the pot, then discard or compost the grains.

Dissolve Extracts

Remove the steeping pot from heat. Add the pale liquid malt extract and DME in portions, stirring to dissolve fully and prevent scorching. Return to medium heat.

Boil and Bittering Hops

Bring the wort to a vigorous boil. Once boiling, add the Magnum (bittering hop) and start a 60-minute timer. Watch for boil-overs during the first 5 minutes and reduce heat briefly if needed.

Late Hop Additions

With 15 minutes left in the boil, add the Hallertau flavor/aroma hops and the Irish moss or Whirlfloc if using. With 5 minutes left, add the 0.25 oz aroma/whirlpool hops.

Cool the Wort

At the end of the 60-minute boil, turn off heat and cool the wort quickly to 70–75°F (21–24°C) using an ice bath, wort chiller, or placing the pot in a sink of cold water. Cold break will help clarity.

Top up to Volume

Transfer the cooled wort to a sanitized 5-gallon fermenter. Top up with pre-boiled, cooled water to reach 5 gallons (if evaporated volume is low). Aerate by splashing or using an aeration stone for 60–90 seconds.

Pitch Yeast

Hydrate the dry ale yeast according to the packet instructions (optional) or sprinkle directly onto the wort. Add yeast nutrient if using. Close fermenter with an airlock.

Primary Fermentation

Ferment at 66–70°F (19–21°C) for 5–7 days or until vigorous fermentation subsides. Then allow the beer to condition at 60–65°F (15–18°C) for another 5–7 days (diacetyl rest if needed). Total primary + conditioning about 10–14 days.

Prepare Priming Sugar

Dissolve 4 oz priming sugar in 1 cup boiling water, cool to room temperature, and add to a sanitized bottling bucket. Rack the beer gently onto the priming solution to avoid oxygenation.

Fill sanitized bottles and cap. Store at 68–72°F (20–22°C) for 10–14 days to carbonate, then condition cooler for another week if possible.

Chill, serve chilled in a clean glass, pour carefully to leave sediment in bottle. Expect an ABV near 4.5–5.5% and a medium-light body with a clean, slightly floral noble hop character—an 'import' style balanced pale ale/amber leaning toward a European lager profile.