Tsing Tao Recipe

Brewing Process

1. 1

   Mash the Grains

   In a large pot, heat 500ml of water to about 65°C (149°F). Add the malted barley and rice, stirring well. Maintain this temperature for about 60 minutes to allow the starches to convert to sugars.

2. 2

   Boil the Mixture

   After mashing, bring the mixture to a boil. Once boiling, add the hops and boil for an additional 60 minutes. This will extract the flavors and bitterness from the hops.

3. 3

   Cool the Wort

   After boiling, cool the mixture (now called wort) as quickly as possible to about 20°C (68°F). This can be done using an immersion chiller or an ice bath.

4. 4

   Fermentation

   Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow it to ferment at around 20°C (68°F) for about 1-2 weeks.

5. 5

   Bottling

   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 week.

6. 6

   Chill and Serve

   After carbonation, chill the bottles in the fridge. Serve cold and enjoy your homemade Tsing Tao lager!