Glitterbomb - Hazy Pale Ale Recipe
Lush citrus and juicy fruit notes that sparkle across your palate.
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Ingredients
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Brew Ingredients
Method
Brewing Instructions
- 1
Mashing
Heat 12 cups of water to about 165°F (74°C). Add the Pale Malt and Caramel Malt to the water, maintaining a temperature of around 150°F (65°C) for 60 minutes. Stir occasionally.
- 2
Lautering
After mashing, drain the wort into a kettle. Rinse the grains with hot water to extract additional sugars. Collect about 6.5 gallons of wort.
- 3
Boiling
Bring the wort to a boil. Add 1 cup of Citrus Hops and boil for 60 minutes. Add the remaining hops in the last 15 minutes of the boil.
- 4
Cooling
Cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel and pitch the yeast. Seal the vessel and allow it to ferment for 1-2 weeks at around 68°F (20°C).
- 6
Bottling
After fermentation is complete, mix the priming sugar with a small amount of water and add it to the beer. Bottle the beer and cap tightly.
- 7
Conditioning
Allow the bottles to condition at room temperature for 1-2 weeks before chilling and enjoying your Glitterbomb Hazy Pale Ale.
