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Ingredients
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Brew Ingredients
Method
Brewing Instructions
- 1
Prepare the Water
Start by heating 12 liters of water in a large brew kettle to approximately 70°C (158°F). This will be used for mashing the grains.
- 2
Mash the Grains
Once the water is at the right temperature, add 2 kilograms of barley malt and 0.5 kilograms of roasted barley. Stir well to ensure all the grains are submerged. Allow the mixture to sit for about 60 minutes to convert starches into sugars.
- 3
Sparge the Mash
After mashing, slowly pour additional hot water over the grain bed to rinse the sugars off the grains. Collect the liquid (wort) in a separate kettle, aiming for about 15 liters total volume.
- 4
Boil the Wort
Bring the collected wort to a boil and add 50 grams of hops. Boil for 60 minutes, adding 5 grams of Irish moss in the last 15 minutes to help clarify the beer.
- 5
Cool the Wort
After boiling, quickly cool the wort to about 20°C (68°F). This can be done using a wort chiller or an ice bath.
- 6
Fermentation
Once cooled, transfer the wort to a sanitized fermenter and pitch (add) the yeast. Seal the fermenter with an airlock and store it in a cool, dark place. Fermentation should occur for about 1 to 2 weeks.
- 7
- 8