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Ingredients
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Main Ingredients
Method
Brewing Process
- 1
Mashing
Begin by heating 20 liters of water in a large brew kettle to around 65°C (149°F).
- 2
Adding Grains
Once the water reaches the desired temperature, add 5 kg of pale malt and 0.5 kg of caramel malt to the kettle. Stir well to ensure all grains are fully saturated.
- 3
Mashing Duration
Maintain the mash temperature for 60 minutes, stirring occasionally to prevent clumping.
- 4
Sparging
After mashing, raise the temperature to 75°C (167°F) and sparge with additional hot water to rinse out sugars. Collect the wort in a kettle.
- 5
Boiling
Bring the wort to a boil and add 50 g of German Hallertau hops. Boil for 60 minutes, adding any additional hops as desired for flavor.
- 6
Cooling the Wort
After boiling, cool the wort quickly to approximately 20°C (68°F) using a wort chiller or an ice bath.
- 7
Fermentation
Transfer the cooled wort into a fermentation vessel and pitch 1 pack of German lager yeast. Seal the vessel with an airlock.
- 8
Primary Fermentation
Allow the beer to ferment at a consistent temperature of around 15-20°C (59-68°F) for about 1-2 weeks.
- 9
Bottling
Once fermentation is complete, siphon the beer into sanitized bottles, adding priming sugar if carbonation is desired. Cap the bottles.
- 10
Conditioning
Let the bottles condition at room temperature for an additional 1-2 weeks before refrigerating and serving.