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Ingredients
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Ingredients
Method
Brewing Instructions
- 1
Mashing
In a large pot, heat 20 cups of water to about 165°F (74°C). Add the Pale Malt, Caramel Malt, and Munich Malt to the water.
- 2
Steeping
Allow the grains to steep at 152°F (67°C) for 60 minutes. Stir occasionally to ensure even extraction of flavors.
- 3
Boiling
Remove the grains and bring the liquid (wort) to a boil. Add 1 cup of Cascade hops and boil for 60 minutes.
- 4
Adding Flavor Hops
With 15 minutes left in the boil, add 0.5 cup of Citra hops and 0.5 cup of Simcoe hops to impart tropical and piney flavors.
- 5
Cooling the Wort
Once the boiling is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 6
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the Belgian yeast over the wort and seal with an airlock.
- 7
Conditioning
Let the beer ferment at room temperature for 1-2 weeks, or until fermentation has stopped (bubbles in the airlock cease).
- 8
Bottling
Dissolve 0.5 cup of priming sugar in a small amount of water and add it to the beer before bottling to carbonate. Bottle the beer using sanitized bottles and caps.
- 9
Aging
Allow the bottled beer to condition for at least 2 weeks at room temperature before chilling and enjoying.