Name: PAIs Singha Recipe
Cook time: 3 h
Total time: 3 h
Yield: 12 servings
Cuisine: Thai
Ingredients: 6 cups Pilsner Malt; 1 cup Rice; 1 tbs Saaz Hops; 1 tbs Hallertau Hops; 1 tbs Yeast (Lager Yeast); 15 cups Water

Chang

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The Original Thai Lager | Thailand | ABV 5% | IBUs 20 | DRAFT

In a large pot, heat 15 cups of water to about 150°F (65°C). Add 6 cups of Pilsner malt and 1 cup of rice to the water, stirring gently. Maintain the temperature for 60 minutes.

Mash the Grains

After mashing, strain the liquid into another pot, rinsing the grains with hot water to extract as much sugar as possible. This liquid is called wort.

Sparging

Bring the wort to a boil and add 1 tablespoon of Saaz hops. Boil for 60 minutes, then add 1 tablespoon of Hallertau hops in the last 15 minutes of boiling.

Boil the Wort

After boiling, cool the wort quickly to around 70°F (21°C) using a wort chiller or an ice bath.

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch (add) the yeast. Seal the vessel with an airlock and let it ferment in a cool, dark place for about 2 weeks.

Fermentation

Once fermentation is complete, siphon the beer into sanitized bottles, leaving some space at the top. Cap the bottles and let them carbonate at room temperature for another 1-2 weeks.

Bottling

Refrigerate your Singha beer for a few hours before serving. Enjoy your homemade Thai lager!

Enjoy

Pilsner Malt

Rice

Saaz Hops

Hallertau Hops

Yeast (Lager Yeast)

Water

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Make Singha Recipe in just 3h . The Original Thai Lager | Thailand | ABV 5% | IBUs 20 | DRAFT

Singha Recipe

Descriptors

Tasting Notes

Food Pairings

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