Third Street Brewhouse Recipe

Brewing Process

1. 1

   Prepare the Mash

   In a large pot, heat 6 liters of water to 165°F (74°C). Add the pale malt and crystal malt to the pot, stirring well to ensure no clumps form. Maintain the temperature at 150°F (65°C) for 60 minutes.

2. 2

   Sparging

   After the mash has rested, slowly drain the liquid (wort) from the pot into a separate kettle. Rinse the grains with hot water (around 170°F or 77°C) to extract additional sugars, collecting a total of about 5 gallons of wort.

3. 3

   Boiling the Wort

   Bring the wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes. After 45 minutes, add the Centennial hops to the boiling wort.

4. 4

   Cooling the Wort

   After the boil is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

5. 5

   Fermentation

   Transfer the cooled wort into a sanitized fermentation vessel. Add the yeast and any desired flavor enhancements such as caramel flavoring, vanilla extract, and cinnamon. Seal the vessel and allow it to ferment at room temperature for 1-2 weeks.

6. 6

   Bottling

   Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water. Add this mixture to the beer before bottling to carbonate it. Fill sanitized bottles with the beer, leaving some headspace, and cap the bottles.

7. 7

   Aging

   Store the bottled beer in a dark, cool place for at least 2 weeks to allow carbonation to develop.