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Ingredients
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Beer Ingredients
Method
Brewing Process
- 1
Mashing
Combine the water and barley malt in a mash tun. Heat the mixture to around 65°C (149°F) and maintain this temperature for about 60 minutes to allow the enzymes to convert the starches into sugars.
- 2
Lautering
After mashing, drain the liquid (wort) from the mash tun into a kettle, leaving the solids behind. Rinse the grains with hot water to extract additional sugars.
- 3
Boiling
Bring the wort to a boil and add hops. Boil for about 60 minutes, adding more hops at different intervals for bitterness and aroma.
- 4
Cooling
Cool the wort rapidly to around 20°C (68°F) using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a fermentation vessel, add yeast, and seal with an airlock. Let it ferment for 1 to 2 weeks at a stable temperature.
- 6
Conditioning
After fermentation, transfer the beer to a bottling bucket, add priming sugar if desired, and bottle the beer. Allow it to condition for another 1-2 weeks.
- 7
Enjoy
Chill the beer in the refrigerator and serve it cold in a glass. Enjoy responsibly!
