Co Brewing Co Recipe

Brewing Process

1. 1

   Mashing the Grains

   In a large pot, heat 15 liters of water to 70°C (158°F). Add 5 cups of barley malt to the water and maintain the temperature for 60 minutes, stirring occasionally. This process will convert the starches in the malt into fermentable sugars.

2. 2

   Lautering

   After mashing, separate the liquid (wort) from the grains. You can do this by pouring the mixture through a strainer or using a lautering tun. Collect the wort in a clean pot.

3. 3

   Boiling the Wort

   Bring the wort to a boil. Once boiling, add 1 cup of Cascade hops and boil for 60 minutes. This will impart bitterness and aroma to your beer. If you are using any flavoring agents, such as orange peel or coriander, add them in the last 5 minutes of the boil.

4. 4

   Cooling the Wort

   After boiling, cool the wort as quickly as possible to below 25°C (77°F) using a wort chiller or an ice bath. This is crucial to avoid contamination.

5. 5

   Fermentation

   Transfer the cooled wort into a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow the beer to ferment in a cool, dark place for 1-2 weeks, or until fermentation activity has ceased.

6. 6

   Bottling

   Once fermentation is complete, dissolve 3 cups of priming sugar in a small amount of boiling water and let it cool. Add this to the beer before bottling to carbonate it. Fill sanitized bottles with the beer, leaving some headspace, and cap them.

7. 7

   Conditioning

   Store the bottles in a dark place at room temperature for 1-2 weeks to allow carbonation to develop. After this period, chill the bottles in the fridge before serving.