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Ingredients
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Grains
Hops
Yeast
Miscellaneous
Method
Mashing
- 1
Heat Water
Heat 5 gallons of water to 165°F (74°C).
- 2
Mash Grains
Add the crushed pale malt, crystal malt, and roasted barley to the heated water. Stir well and maintain the temperature at 150°F (65°C) for 60 minutes.
- 3
Sparging
After 60 minutes, sparge the grains with 170°F (77°C) water to collect the wort.
Boiling
- 4
Boil Wort
Bring the collected wort to a boil.
- 5
Add Hops
Add Cascade hops to the boiling wort and boil for 60 minutes. Add Centennial hops in the last 15 minutes of the boil.
Fermentation
- 6
Cool and Transfer
Cool the wort quickly and transfer it to a sanitized fermenter.
- 7
Pitch Yeast
Sprinkle the ale yeast on top of the cooled wort and seal the fermenter.
- 8
Ferment
Allow the beer to ferment at room temperature for 1-2 weeks.
Bottling
- 9
Prepare Bottles
Sanitize bottles and caps.
- 10
Add Priming Sugar
Dissolve the priming sugar in a small amount of boiling water and add it to the bottling bucket.
- 11
Bottle Beer
Transfer the beer into bottles, leaving some space at the top, and cap them.