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Ingredients
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Base Ingredients
Hops
Yeast and Additives
Water
Method
Mashing
- 1
Prepare the Mash
In a large mash tun, combine the amber malt, pale malt, and crystal malt with 5 gallons of filtered water. Heat the mixture to 152°F (67°C) and maintain this temperature for 60 minutes.
- 2
Sparging
After the mash has rested, sparge the grains with hot water (170°F/77°C) to collect approximately 6 gallons of wort.
Boiling
- 3
Boil the Wort
Bring the collected wort to a boil. Once boiling, add 1 oz of Cascade hops and boil for 60 minutes.
- 4
Add Centennial Hops
With 15 minutes remaining in the boil, add 0.5 oz of Centennial hops.
Fermentation
- 5
Cool and Transfer
After boiling, cool the wort quickly using a wort chiller. Transfer the cooled wort to a sanitized fermentation vessel.
- 6
Pitch Yeast
Sprinkle the packet of ale yeast on top of the wort and seal the fermentation vessel with an airlock.
- 7
Fermentation Period
Allow the beer to ferment at room temperature (around 68°F/20°C) for 1-2 weeks, or until fermentation is complete.
Bottling
- 8
Prepare Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and let it cool.
- 9
Bottle the Beer
Add the cooled priming sugar solution to the bottling bucket, then siphon the beer from the fermentation vessel into the bottling bucket. Fill the bottles, leaving some headspace, and cap them.
- 10
Conditioning
Store the bottles in a dark, room temperature place for 1-2 weeks to carbonate.
