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Ingredients
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Ingredients
Method
Brewing Instructions
- 1
Mashing the Grains
In a large mash tun, heat 5 gallons of water to about 165°F (74°C). Add the pale malt, flaked corn, and crystal malt, stirring gently to combine. Maintain the temperature at around 150°F (65°C) for 60 minutes.
- 2
Lautering
After mashing, drain the wort from the mash tun into a kettle. Rinse the grains with hot water (170°F/77°C) to extract more sugars. Collect about 6.5 gallons of wort.
- 3
Boiling the Wort
Bring the wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes. This will contribute to the bitterness and aroma of the ale.
- 4
Cooling the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast on top, seal with an airlock, and allow it to ferment for 1-2 weeks at around 65-70°F (18-21°C).
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the beer. Then, bottle the beer using sanitized bottles and caps.
- 7
Conditioning
Let the bottles condition at room temperature for another 1-2 weeks to allow carbonation to develop. After that, chill the bottles in the refrigerator before serving.