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Ingredients
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Grain Bill
Hops
Yeast
Water & Additions
Method
Mash
- 1
Heat Strike Water
Heat 4 gallons of brewing water to 165°F to prepare for mashing.
- 2
Mash Grains
Add all grains to the mash tun and slowly stir in the heated water, stabilizing the mash temperature at 152°F. Hold this temperature for 60 minutes to convert starches into fermentable sugars.
- 3
Mash Out and Sparge
Raise mash temperature to 168°F for 10 minutes. Sparge with remaining hot water until approximately 6.5 gallons of wort are collected.
Boil & Hop Additions
- 4
Begin Boil
Bring wort to a rolling boil and start a 60-minute timer.
- 5
60-Minute Hop Addition
Add Columbus hops at the start of the boil to provide bittering.
- 6
15-Minute Additions
Add Simcoe hops, yeast nutrient, and Irish moss with 15 minutes remaining in the boil.
- 7
Late Hop Additions
Add Centennial hops at 10 minutes remaining and Amarillo hops at 5 minutes remaining to enhance aroma and flavor.
Cooling & Fermentation
- 8
Cool Wort
After the boil, rapidly cool the wort to 68°F using an immersion or plate chiller.
- 9
Pitch Yeast
Transfer cooled wort to a sanitized fermenter, aerate thoroughly, and pitch the American ale yeast.
- 10
Primary Fermentation
Ferment at 66–68°F for 10–14 days, or until final gravity stabilizes.
Dry Hopping & Packaging
- 11
Dry Hop
Add Simcoe and Centennial hops directly to the fermenter after primary fermentation is complete. Allow hops to steep for 5–7 days.
- 12
Cold Crash
Lower the fermenter temperature to 35–40°F for 48 hours to help clarify the beer.
- 13
Package Beer
Bottle with priming sugar or keg and force carbonate. Condition for 1–2 weeks before serving.
