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Ingredients
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Main Ingredients
Method
Brewing Process
Mashing
In a large brew kettle, heat 12 cups of water to 160°F (71°C). Add the Pilsner and Munich malts and maintain the temperature for 60 minutes to allow the enzymes to convert the starches into sugars.
Boiling
Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes, adding hops according to your bitterness preference.
Cooling
After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 65-70°F (18-21°C).
Fermentation
Transfer the cooled wort into a sanitized fermenter and pitch the yeast. Seal the fermenter with an airlock and let it ferment at a consistent temperature of around 60-65°F (15-18°C) for about 2 weeks.
Priming and Bottling
After fermentation, dissolve the corn sugar in a small amount of water and add it to the beer before bottling. Bottle the beer and cap it. Allow it to carbonate at room temperature for another 1-2 weeks.