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Ingredients
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Brew Ingredients
Method
Brewing Process
- 1
Mash
Heat the filtered brewing water to 74°C. Add crushed pale malt, caramel malt, and Munich malt to the mash tun and stabilize the mash temperature at 67°C. Hold for 60 minutes, stirring occasionally to ensure even conversion of sugars.
- 2
Lauter and Sparge
Recirculate the first runnings until clear, then sparge with hot water at 76°C to collect approximately 25 liters of wort in the boil kettle.
- 3
Boil and Hop Additions
Bring the wort to a vigorous boil for 60 minutes. Add Cascade hops at the start of the boil for bitterness. With 15 minutes remaining, add Centennial hops and Irish moss. At flameout, add Citra hops and allow them to steep for 10 minutes for aroma.
- 4
Cooling
Quickly cool the wort to 20°C using an immersion or plate chiller to minimize contamination and preserve hop aroma.
- 5
Fermentation
Transfer the cooled wort into a sanitized fermenter and pitch the American ale yeast. Ferment at 18–20°C for 10–14 days until final gravity is stable.
- 6
Dry Hopping (Optional)
For enhanced aroma, add additional Citra hops during the last 3–5 days of fermentation, keeping the fermenter sealed.
- 7
Packaging
Dissolve corn sugar in a small amount of boiling water, cool, and add to the beer before bottling or kegging. Bottle or keg and allow to carbonate for 10–14 days at room temperature.
