Whistle Buoy Scandinavian Ale Recipe

Brewing Process

1. 1

   Mashing

   In a large brew kettle, heat 6 liters of filtered water to around 160°F (71°C). Add the pale malt, caramel malt, and Munich malt. Maintain the temperature for 60 minutes, stirring occasionally.

2. 2

   Sparging

   After mashing, sparge the grains with hot water to collect the wort in your kettle. Aim for about 5 gallons of wort.

3. 3

   Boiling

   Bring the wort to a boil, then add the noble hops. Boil for 60 minutes, adding the cascade hops in the last 10 minutes.

4. 4

   Cooling

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

5. 5

   Fermentation

   Transfer the cooled wort into a sanitized fermentation vessel and pitch the Scandinavian ale yeast. Seal with an airlock and ferment for about 2 weeks.

6. 6

   Bottling

   After fermentation is complete, dissolve the corn sugar in a small amount of water and add it to the bottling bucket. Carefully siphon the beer into bottles, cap them, and let them condition for another week.