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Ingredients
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Brewing Ingredients
Method
Brewing Directions
- 1
Mashing
In a large brew kettle, heat 3 gallons of water to 165°F (74°C). Add the Pale and Caramel malts, stirring well, and maintain the temperature at 150°F (65°C) for 60 minutes.
- 2
Sparging
After mashing, sparge with an additional 2 gallons of water heated to 170°F (77°C) to extract the sugars from the grain.
- 3
Boiling
Bring the wort to a boil, add the Cascade hops, and boil for 60 minutes. Add the Saaz hops in the last 15 minutes of the boil.
- 4
Cooling the Wort
After boiling, 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 fermentation vessel, pitch the yeast, and seal with an airlock. Ferment for 1-2 weeks at around 68°F (20°C).
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in 1 cup of boiling water and add it to the beer. Bottle the beer and cap securely.
- 7
Conditioning
Allow the bottled beer to condition at room temperature for 1-2 weeks before chilling and serving.