Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Brewing Instructions
- 1
Mashing
In a large pot, heat 6 liters of water to 68°C (155°F). Add the pale malt and caramel malt, stirring well. Maintain the temperature for 60 minutes.
- 2
Sparging
After mashing, drain the wort into a kettle. Rinse the grains with hot water (around 75°C or 170°F) to extract more sugars.
- 3
Boiling
Bring the wort to a boil. Add Cascade hops at the start and Centennial hops 15 minutes before the end of the boil. Boil for a total of 60 minutes.
- 4
Cooling
Cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).
- 5
Fermentation
Transfer the cooled wort to a fermentation vessel. Add yeast and seal with an airlock. Allow to ferment for 1-2 weeks at room temperature.
- 6
Bottling
If desired, dissolve priming sugar in a small amount of water and add it to the beer before bottling. Bottle the beer and cap securely.
- 7
Aging
Allow the beer to carbonate in the bottles for at least 2 weeks before consumption.
