Name: San Tungs Cass Bottle Recipe
Cook time: 3 h
Total time: 3 h
Yield: 50 servings
Cuisine: Korean
Ingredients: 25 liters Water; 5 kilograms Malted Barley; 1 kilogram Rice; 150 grams Hops; 20 grams Yeast (Lager); 500 grams Corn (optional); 200 grams Sugar; 1 tsp Lemon Zest; 1 tsp Ginger (grated)

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Gather all the ingredients required for brewing and measure them accurately.

Prepare the Ingredients

In a large mash tun, heat the water to around 65°C (149°F). Gradually add the malted barley and rice while stirring continuously. Maintain this temperature for 60 minutes to allow the starches to convert to sugars.

Mashing

After mashing, transfer the mixture to the lauter tun. Allow the liquid to drain off, which is known as wort, while rinsing the grains with hot water.

Lautering

Bring the wort to a boil and add the hops. Boil for about 60 minutes, adding the sugar, lemon zest, and grated ginger in the last 15 minutes of boiling.

Boiling

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Cooling

Transfer the cooled wort to a fermentation vessel and add the yeast. Seal the vessel with an airlock and let it ferment in a dark, cool place for about 1-2 weeks.

Fermentation

Once fermentation is complete, siphon the beer into clean bottles, leaving some space at the top. If desired, add a small amount of sugar to each bottle to carbonate the beer.

Bottling

Cap the bottles and let them age for another 1-2 weeks at room temperature to develop carbonation and flavor.

Aging

After aging, refrigerate the bottles. Serve cold and enjoy your homemade Cass Bottle!

Chill and Serve

Water

Malted Barley

Rice

Hops

Yeast (Lager)

Corn (optional)

Sugar

Lemon Zest

Ginger (grated)

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Descriptors

Tasting Notes

Food Pairings

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