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Ingredients
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Brewing Ingredients
Method
Brewing Process
- 1
Mash
Heat 15 liters of filtered water to 67°C (153°F). Add pale malt, caramel malt, and wheat malt. Maintain mash temperature for 60 minutes, stirring occasionally to ensure even conversion of starches to sugars.
- 2
Sparge and Lauter
Rinse the grain bed with remaining heated water at approximately 75°C (167°F) until you collect about 24 liters of wort. Transfer wort to the brew kettle.
- 3
Boil
Bring the wort to a rolling boil for 60 minutes. Add Cascade hops at the start of the boil for bitterness. With 15 minutes remaining, add Centennial hops and yeast nutrient. With 5 minutes remaining, add Citra hops for aroma.
- 4
Gummy Worm Addition
During the final 5 minutes of the boil, gently add the gummy worms. Stir until fully dissolved to contribute fermentable sugars and candy-like sweetness.
- 5
Cool and Ferment
Cool the wort rapidly to 20°C (68°F). Transfer to a sanitized fermenter and pitch American ale yeast. Seal and ferment for 7–10 days, maintaining temperature between 18–21°C (64–70°F).
- 6
Conditioning
After primary fermentation, optionally dry hop with additional Citra hops for 3 days. Cold crash for 48 hours to clarify.
- 7
Packaging
Bottle or keg the beer, carbonating to approximately 2.4 volumes of CO₂. Allow bottles to condition for 2 weeks before serving.
