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Ingredients
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Ingredients
Method
Directions
- 1
Malt Preparation
Start by crushing the pale malt, caramel malt (60L), crystal malt (120L), and roasted barley together. This will help to extract the sugars during the mashing process.
- 2
Mashing
In a large brew kettle, heat 5 liters of water to approximately 160°F (71°C). Add the crushed grains to the water, stirring gently to avoid clumping. Maintain the mash temperature at 150°F (65°C) for 60 minutes.
- 3
- 4
Boiling
Bring the wort to a boil. Once boiling, add the East Kent Goldings hops and boil for 60 minutes. After 45 minutes, add the Fuggle hops.
- 5
Cooling
After the boil is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).
- 6
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal the vessel with an airlock. Allow it to ferment at room temperature for 1-2 weeks, or until fermentation activity has ceased.
- 7
Bottling
Once fermentation is complete, prepare a priming solution by dissolving the priming sugar in 1 cup of boiling water. Add this solution to the beer before bottling to carbonate the ale.
- 8
Aging
Bottle the beer and store it in a dark, cool place for at least 2 weeks to allow carbonation to develop. After aging, chill the bottles before serving.