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Ingredients
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Brewing Ingredients
Method
Brewing Directions
- 1
Mashing
Begin by heating 5 liters of water in a large brew kettle to about 160°F (71°C).
- 2
Once the water reaches the desired temperature, add 8 cups of Pale Malt and 1 cup of Caramel Malt. Stir the mixture well to ensure all the grains are saturated.
- 3
Maintain the mash temperature at around 150°F (65°C) for 60 minutes. This process converts the starches in the grains into fermentable sugars.
- 4
Sparging
After mashing, sparge the grains with hot water to extract the remaining sugars. Use enough water to collect around 5 gallons of wort.
- 5
Boiling
Bring the wort to a boil and add 2 tbs of Citra Hops, 1 tbs of Mosaic Hops, and 1 tbs of Centennial Hops. Boil for 60 minutes.
- 6
Add the remaining hops (Mosaic and Centennial) in the last 10 minutes of the boil for additional aroma.
- 7
Cooling and Fermentation
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 8
Transfer the cooled wort to a sanitized fermentation vessel and add the yeast. Seal the vessel with an airlock.
- 9
Conditioning
Allow the beer to ferment for about 1-2 weeks at a stable temperature, usually around 68°F (20°C).
- 10
Bottling
Once fermentation is complete, dissolve 3 oz of priming sugar in a small amount of water and add this to the beer before bottling.
- 11
Bottle the beer using sanitized bottles and caps. Allow the bottled beer to condition for another 1-2 weeks at room temperature.