Pale Lager / 4.75% ABV / Boston, MA / 16oz

In a large mash tun, combine the Pale Malt and Caramel Malt. Add 20 cups of filtered water at 165°F (74°C). Stir well to ensure all grains are wet.

Mashing the Grains

Let the mixture rest for 60 minutes at 152°F (67°C). Stir occasionally to maintain temperature.

Resting

After the resting period, drain the liquid (wort) from the grains into a kettle, sparging with an additional 10 cups of hot water to extract more sugars.

Lautering

Bring the wort to a boil over high heat. Once boiling, add 2 tbs of Saaz Hops and boil for 60 minutes.

Boiling the Wort

With 15 minutes left in the boil, add 1 tbs of Hallertau Hops.

Adding Finishing Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches room temperature.

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the American Lager Yeast on top and seal with an airlock.

Pitching Yeast

Allow the beer to ferment at 50-55°F (10-13°C) for 2 weeks.

Fermentation

After fermentation, dissolve 3 tbs of corn sugar in 1 cup of boiling water, cool it, and add it to the fermented beer before bottling.

Priming

Bottle the beer in sanitized bottles, seal with caps, and let them condition for another 2 weeks at room temperature.

Bottling

Pale Malt

Caramel Malt

Saaz Hops

Hallertau Hops

American Lager Yeast

Filtered Water

Corn Sugar

RUPEE BEER

Make RUPEE BEER Recipe in just 3h . Pale Lager / 4.75% ABV / Boston, MA / 16oz

RUPEE BEER

Descriptors

Tasting Notes

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