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Stella Artois

Med Bag of Chips

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Mondo explores tropical territory. From Mosaic and Simcoe hops, plenty of oats and late-dry-hopping pours forth juicy hazy golden goodness.

In a large mash tun, combine the Pale Malt and Flaked Oats with 5 gallons of filtered water. Heat the water to 152°F (67°C) and maintain this temperature for 60 minutes, stirring occasionally.

Mash the Grains

After the mash is complete, sparge the grains with hot water (170°F or 77°C) to collect enough wort to reach 6 gallons in your brew kettle.

Sparging

Bring the wort to a boil. Once boiling, add the Mosaic Hops and Simcoe Hops. Boil for 60 minutes, adding the hops at the beginning and maintaining a rolling boil.

Boiling the Wort

After the boil, quickly cool the wort to around 70°F (21°C) using a wort chiller or an ice bath.

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the American Ale Yeast and seal the vessel with an airlock. Allow fermentation to occur for about 1-2 weeks at a stable temperature.

Fermentation

Add the dry hopping Mosaic and Simcoe hops to the fermentation vessel during the last 3-5 days of fermentation for enhanced aroma.

Dry Hopping

Once fermentation is complete, dissolve the priming sugar in a small amount of boiled water and add it to the beer. Bottle the beer, seal, and let it carbonate at room temperature for 1-2 weeks.

Bottling

Chill the bottles and enjoy your homemade Pale Ale!

Enjoy!

Pale Malt

Flaked Oats

Mosaic Hops

Simcoe Hops

Mosaic Hops (for dry hopping)

Simcoe Hops (for dry hopping)

American Ale Yeast

Filtered Water

Priming Sugar

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Make PALE ALE Recipe in just 4h . Mondo explores tropical territory. From Mosaic and Simcoe hops, plenty of oats and late-dry-hopping pours forth juicy hazy golden goodness.

Pale Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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