Victoria Recipe

Steep Grains (if using specialty grains)

Heat 2.5 gallons of water to 150-165°F (65-74°C). Place the flaked corn and carapils in a grain bag and steep for 20-30 minutes. Remove grains and let drain; discard or compost spent grains.

Dissolve Extract

Bring the steeping liquid to a gentle boil. Remove from heat and stir in the malt extract until fully dissolved to avoid scorching. If using any dry extract, add gradually and stir to dissolve.

Top Up to Boil

Return the pot to heat and bring to a rolling boil. Once at a boil, carefully add additional water to reach a total pre-boil volume of approximately 3.5 gallons (adjust for kettle size and desired final volume).

Bittering Addition

At the start of the 60-minute boil, add 0.75 oz Saaz or Hallertau hops. Boil for 60 minutes total.

Finishing Hops & Fining

With 10 minutes left in the boil, add 0.5 oz Saaz or Hallertau hops and 1 tsp Irish moss (if using). Boil the remaining 10 minutes.

At the end of the boil, shut off heat and cool the wort as quickly as possible to around 65-70°F (18-21°C) for ale yeast or 48-55°F (9-13°C) for lager yeast. Use an immersion chiller, counterflow chiller, or an ice bath in a sanitized sink. While cooling, prepare a sanitized fermenter.

Once cooled, transfer the wort to the fermenter, topping up with pre-boiled and cooled water to reach 5 gallons total volume. Leave behind as much trub as possible.

Pitch Yeast

Aerate the wort by shaking, splashing, or using pure oxygen until dissolved oxygen is near appropriate levels. Rehydrate and pitch the yeast per manufacturer's instructions (or pour in the liquid package). Target fermentation temperature: 65-70°F (18-21°C) for a clean ale-style lagered warm fermentation, or 48-55°F (9-13°C) for traditional lager fermentation.

Primary Fermentation: Allow fermentation to proceed for 7-14 days until activity subsides and specific gravity stabilizes for 2-3 days. If using a lager strain, primary fermentation may take 10-14 days at the lower temperature.

Lagering / Conditioning

If using a lager yeast, gradually lower temperature over several days to 35-40°F (2-4°C) and condition for 3-6 weeks for a clean, crisp profile. If using an ale/lager hybrid or you need quicker turnaround, condition at cellar temperature (50-55°F / 10-13°C) for 1-2 weeks.

Measure final gravity to ensure fermentation is complete. Sanitize bottles, caps, siphon, and any equipment that will touch the beer.

Dissolve priming sugar (3.5 oz dextrose) in 1 cup boiling water, cool, and add to a sanitized bottling bucket. Rack the beer onto the priming solution to evenly mix without excessive aeration.

Fill bottles, cap, and store at 68-72°F (20-22°C) for 10-14 days to carbonate. Then cold condition for 1-2 weeks if possible before drinking.

If desired, cold crash the beer to near-freezing temperatures for 24-72 hours or use gelatin finings per package directions to help clarify before bottling or kegging.