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Ingredients
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Ingredients
Method
Directions
- 1
Mashing
In a large pot, heat 4 liters of water to 67°C (153°F). Add the Pilsner malt and wheat malt to the pot and stir well to combine. Maintain this temperature for 60 minutes.
- 2
Sparging
After the mash is complete, heat 2 liters of water to 75°C (167°F). Slowly pour this hot water over the mash to rinse the grains and collect the wort. Collect at least 5 liters of wort in a separate pot.
- 3
Boiling
Bring the collected wort to a boil. Once boiling, add the hops and boil for 60 minutes. In the last 10 minutes of the boil, add the crushed coriander seeds, salt, and lactic acid.
- 4
Cooling
After the boil, cool the wort as quickly as possible using a wort chiller or an ice bath until it reaches about 20°C (68°F).
- 5
Fermentation
Transfer the cooled wort into a sanitized fermentation vessel. Pitch the yeast according to the package instructions. Seal the vessel with an airlock and allow fermentation to occur at around 18-20°C (64-68°F) for about 1-2 weeks.
- 6
Bottling
Once fermentation is complete, prepare bottles by sanitizing them. Transfer the beer into the bottles, leaving some headspace. Optionally, add priming sugar if carbonation is desired. Cap the bottles and let them condition for another 1-2 weeks at room temperature.
- 7