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Ingredients
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Brew Ingredients
Method
Brewing Process
- 1
Mashing the Grains
In a large brew kettle, heat 5 liters of water to approximately 165°F (74°C). Add the Pale Malt and Crystal Malt to the water and stir well. Maintain the temperature around 150°F (65°C) for 60 minutes to allow the enzymes to convert starches into sugars.
- 2
Sparging
After mashing, sparge the grains with hot water (around 170°F or 77°C) to rinse out the sugars. Collect the liquid (wort) in your brew kettle.
- 3
Boiling the Wort
Bring the wort to a boil. Once boiling, add the Bittering Hops and boil for 60 minutes. Add the Flavor Hops during the last 15 minutes of the boil.
- 4
Cooling the Wort
After the boil, quickly cool the wort to around 70°F (21°C) using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast on top of the wort and seal the vessel with an airlock. Allow it to ferment at a consistent temperature (around 65-70°F or 18-21°C) for 1-2 weeks.
- 6
Bottling
Once fermentation is complete, dissolve 3 tablespoons of priming sugar in a small amount of water and add it to the beer. Bottle the beer using sanitized bottles and caps. Allow the bottles to carbonate at room temperature for 1-2 weeks.
- 7