In a large brew kettle, heat 8 cups of water to about 160°F (71°C). Add the pale malt and caramel malt to the kettle and maintain the temperature for 60 minutes. Stir occasionally.

Mashing

After mashing, remove the grains and bring the liquid to a boil. Add the hops and boil for 60 minutes, stirring occasionally.

Boiling

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cooling

Transfer the cooled wort to a fermentation vessel, add the yeast, and seal with an airlock. Allow it to ferment for 1-2 weeks at a stable temperature.

Fermentation

After fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Transfer the beer into bottles and cap them. Let them carbonate for 1-2 weeks.

Bottling

Chill the beer and enjoy your homemade Madri Excepcional during happy hour!

madri excepcional

Recipe information

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