Chandeleur Freemason – Golden Ale Recipe
Recipe information
Make Chandeleur Freemason – Golden Ale in just 3h . Gulfport 5.3% ABV
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Ingredients
Malt Ingredients
Hops Ingredients
Yeast Ingredients
Other Ingredients
Mashing
1. Prepare the Mash
In a large pot, heat 12 cups of water to around 165°F (74°C). Add the pale malt, caramel malt, and wheat malt to the water, stirring well to ensure all grains are saturated. Maintain the temperature at 150°F (65°C) for 60 minutes.
2. Drain the Wort
After mashing for 60 minutes, drain the wort into another pot, leaving the grains behind. This can be done by using a fine mesh strainer or brew bag.
Boiling
3. Boil the Wort
Bring the drained wort to a boil over medium heat. Once boiling, add the Centennial hops and boil for 60 minutes.
4. Add Cascade Hops
After boiling for 50 minutes, add the Cascade hops and continue boiling for the remaining 10 minutes.
Cooling and Fermentation
5. Cool the Wort
After the 60-minute boil, cool the wort quickly to about 70°F (21°C) using a wort chiller or by placing the pot in an ice bath.
6. Ferment the Wort
Once cooled, transfer the wort to a sanitized fermentation vessel. Add the ale yeast and seal the vessel with an airlock. Allow it to ferment at room temperature for about 1-2 weeks.
Bottling
7. Prepare Bottles
After fermentation is complete, sanitize your bottles and caps. In a small pot, dissolve 0.5 cups of corn sugar in a cup of water and boil for 5 minutes to create priming sugar.
8. Bottle the Beer
Add the cooled priming sugar to the fermentation vessel and gently stir. Fill the bottles with beer, leaving some space at the top, and cap them securely.
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