Boss Brew Recipe

Beer

1. 1

   Dissolve extract and heat water

   In a large brew kettle, add 6 cups of water and heat to 150-155°F (65-68°C). Gradually whisk in 6 cups of dry malt extract until fully dissolved, stirring to prevent clumps.

2. 2

   Start the boil and add first hops

   Increase heat to bring the wort to a rolling boil. Add 1 tablespoon of Cascade hops (from the 2 tablespoons total) at the start of the 60-minute boil to begin bitterness development.

3. 3

   Mid-boil hop addition

   With 15 minutes remaining in the boil, add the remaining 1 tablespoon Cascade hops for aroma and additional bittering note.

4. 4

   Add clarifier and cool

   In the last 5 minutes of the boil, add Irish moss to aid clarification. After the boil, remove from heat and rapidly cool the wort to 68-70°F (20-21°C) using a wort chiller or ice bath.

5. 5

   Pitch yeast and ferment

   Transfer the cooled wort to a sanitized fermenter. Rehydrate or pitch 2 teaspoons of dry ale yeast. Seal with an airlock and ferment at 65-70°F (18-21°C) for 7-10 days or until fermentation subsides.

6. 6

   Prime and bottle

   Prepare 0.5 cups corn sugar, dissolve in 2 cups of water, and add to the fermenter to prime. Bottle the beer in sanitized bottles, cap securely, and allow carbonation at room temperature for 1-2 weeks before refrigerating and serving.