Montauk Seasonal Recipe
Make Montauk Seasonal Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mash / Grains
Water / Mash Chemistry
Hops / Flavor
Adjuncts / Specialty
Yeast / Finishing
Method
Mash / Grains
- 1
Heat Strike Water & Mash In
Heat 5.5 - 6.0 gallons of brewing water to about 165°F (74°C). Add the crushed grains to a mash tun and mash in to target a mash temperature of 152°F (67°C). Stir to eliminate dough balls and ensure even temperature.
- 2
Mash Rest
Hold the mash at 152°F (67°C) for 60 minutes to convert starches to fermentable sugars. If you prefer a drier beer, raise to 156°F (69°C) for the last 10 minutes.
- 3
Mash Out
After the conversion rest, raise the mash to 168°F (76°C) for 10 minutes (mash out) to halt enzymatic activity and ease lautering.
Sparge / Boil
- 4
Sparge
Sparge the grain bed with enough water to collect approximately 6.5 - 6.75 gallons of wort (adjust depending on boil-off and final batch size). Use 170°F (77°C) water and drain slowly to avoid extracting harsh tannins.
- 5
Boil & Bittering Hop Addition
Bring wort to a vigorous boil. At the start of a 60-minute boil add 0.5 oz Magnum hops (bittering). Boil for the full 60 minutes.
- 6
Flavor / Aroma Additions
With 15 minutes left in the boil add the honey (8 oz) and the citrus zests (1 oz orange zest, 0.5 oz lemon zest). With 10 minutes left add 0.5 oz of the local seasonal hop (if using) for subtle aroma. At 5 minutes before flameout add 1.0 oz Citra and 1.0 oz Mosaic for flavor/aroma and to help preserve volatile oils.
- 7
Cooling
At flameout, chill the wort quickly to yeast-pitching temperature (68°F / 20°C) using an immersion chiller or equivalent. If you used citrus zest in the boil, remove large peel pieces or allow to settle before racking to avoid excessive bitterness.
Fermentation / Dry-hopping
- 8
Transfer & Aerate
Transfer cooled wort to a sanitized fermenter, leaving behind heavy trub. Top up with water if needed to reach 5.25 gallons. Aerate by shaking, splashing, or using pure oxygen until dissolved oxygen is appropriate for ale pitching.
- 9
Pitch Yeast
Pitch one pack of American ale yeast (or appropriate hydrated starter). Ferment at 65–68°F (18–20°C) for best ester profile. Primary fermentation should begin within 12–48 hours.
- 10
Primary Fermentation
Ferment for 7–10 days or until activity subsides and gravity is stable for 2 consecutive days. Target final gravity will vary with honey addition; expect a slightly lower FG than a straight grain bill.
- 11
Dry Hop (Optional)
After primary fermentation slows (typically day 4–7), add 0.5–1.0 oz combined Citra / Mosaic as a dry hop for 3–5 days at fermentation temperature to enhance fresh hop aroma if desired.
Packaging / Conditioning
- 12
Cold Crash & Bottling
When fermentation is complete and gravity is stable, cold-crash the fermenter to 35–45°F (2–7°C) for 24–48 hours to help clear. Prepare priming sugar (4 oz) dissolved in 1 cup boiling water, cool, and add to bottling bucket. Rack beer onto priming solution and bottle or keg.
- 13
Carbonation & Conditioning
Cap bottles and condition at 65–70°F (18–21°C) for 10–14 days for carbonation, then age at cooler temperatures for an additional 1–2 weeks to meld flavors. If kegging, carbonate to about 2.4–2.6 volumes CO2.
- 14
