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Ingredients
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Brewing Ingredients
Method
Brewing Instructions
- 1
Mashing
Heat 5 gallons of water to 165°F (74°C). Add the pale malt and wheat malt, maintaining a temperature of 150°F (65°C) for 60 minutes.
- 2
Lautering
After mashing, drain the wort into a kettle and rinse the grains with hot water to extract more sugars.
- 3
Boiling
Bring the wort to a boil and add Hallertau hops. Boil for 60 minutes.
- 4
Cooling
Cool the wort quickly to about 70°F (21°C) using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter and pitch the German yeast. Seal the fermenter and let it ferment for 1-2 weeks at 65-70°F (18-21°C).
- 6
Bottling
After fermentation is complete, siphon the beer into bottles, adding priming sugar to carbonate, and cap the bottles.
- 7
Aging
Allow the bottles to condition for 2-3 weeks at room temperature before chilling and serving.
