Hesher Recipe
Make Hesher Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Malt and Grains
Water
Hops
Yeast
Priming and Packaging
Method
Brew Day
- 1
- 2
Mash In
Heat 7 gallons of water to about 164F. Dough in the grains: 9.5 lb Pale Malt, 1.0 lb Crystal 40L, and 0.5 lb Munich malt. Aim for a steady mash temperature of 152F and hold for 60 minutes.
- 3
Mash Out and Sparge
Raise the mash to ~168F for mash-out, then recirculate and sparge to collect approximately 6.5 gallons of wort for the boil.
- 4
Boil and Hop Schedule
Bring wort to a boil. Add 1.0 oz Cascade hops at 60 minutes. With 15 minutes left, add 0.5 oz Simcoe hops. With 5 minutes left, add 0.5 oz Citra hops.
- 5
Cool and Pitch Yeast
Cool the wort quickly to 68F using a wort chiller or ice bath. Aerate, then pitch 1 pack of American ale yeast (US-05).
Fermentation and Packaging
- 6
Ferment
Ferment at 66-68F for 7-10 days until attenuation is complete and gravity is stable.
- 7
Prime and Bottle
Prepare priming solution by dissolving 4 oz priming sugar in 2 cups water, boil for 5 minutes, cool, then gently rack beer into a bottling vessel. Add priming solution and bottle. Cap and store at room temperature for 1-2 weeks to carbonate.
