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Ingredients
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Brew Ingredients
Method
Brewing Instructions
- 1
Mashing
In a large pot, heat 3 gallons of water to around 165°F (74°C). Add the crushed pale malt and crystal malt. Maintain a temperature of about 150°F (65°C) for 60 minutes.
- 2
Sparging
After mashing, sparge with 2 gallons of water heated to 170°F (77°C) to rinse out the sugars from the grains.
- 3
Boiling
Bring the wort to a boil. Add Cascade hops and boil for 60 minutes, adding the Centennial hops with 15 minutes left in the boil.
- 4
Cooling
Cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal the fermenter and let it ferment for about 1-2 weeks at 68-72°F (20-22°C).
- 6
Bottling
After fermentation is complete, dissolve the priming sugar in a small amount of water and add to the beer. Bottle the beer and cap each bottle.
- 7
Carbonation
Let the bottles sit at room temperature for about 1-2 weeks to carbonate before chilling and serving.