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Ingredients
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Brewing Ingredients
Method
Brewing Process
- 1
Mash
Heat filtered water to 67°C. Add crushed pale malt, crystal malt, and Munich malt. Hold mash at 67°C for 60 minutes to convert starches into fermentable sugars.
- 2
Mash Out and Sparge
Raise mash temperature to 76°C for 10 minutes, then sparge with hot water until you collect approximately 25 liters of wort.
- 3
Boil
Bring wort to a rolling boil for 60 minutes. Add Simcoe hops at the start of the boil for bitterness. With 15 minutes remaining, add Irish moss. Add Amarillo hops with 10 minutes left and Citra hops at flameout.
- 4
Cooling
Rapidly cool the wort to 18–20°C using an immersion or plate chiller to preserve hop aroma.
- 5
Fermentation
Transfer cooled wort to a sanitized fermenter. Pitch American ale yeast and ferment at 18–20°C for 10–14 days until fermentation completes.
- 6
Dry Hopping
Add Simcoe and Citra hops directly to the fermenter and allow to dry hop for 3–5 days to enhance citrus and pine aromas.
- 7
Conditioning and Packaging
Cold crash beer at 2–4°C for 48 hours, then keg or bottle. Carbonate to approximately 2.4 volumes of CO₂ before serving.
