Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beer & Cider
Method
Brewing Process
- 1
Mashing
In a large pot, heat 3 gallons of water to approximately 165°F (74°C). Add the Pale Malt and Crystal Malt to the water, stirring to ensure all grains are submerged. Maintain the temperature between 150°F (65°C) and 155°F (68°C) for 60 minutes.
- 2
Sparging
After the mashing time is complete, sparge the grains by rinsing them with 3 gallons of water heated to 170°F (77°C). Collect the wort in a brew kettle.
- 3
Boiling
Bring the wort to a rolling boil. Once boiling, add 1 oz of Cascade hops and boil for 60 minutes. After 45 minutes, add the remaining 1 oz of Cascade hops and 1 oz of Centennial hops.
- 4
Cooling the Wort
After the 60-minute boil, 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. Add the yeast package and seal with an airlock. Allow it to ferment at around 68°F (20°C) for 1-2 weeks until fermentation is complete.
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the fermenter. Carefully transfer the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles.
- 7
Conditioning
Store the bottles at room temperature for at least 1-2 weeks for carbonation. After this period, you can refrigerate them.
- 8
Serving
Before serving, mix in the fresh orange juice into each glass or pour it into the entire batch for a zesty finish. Enjoy your fresh squeezed IPA!