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Ingredients
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Brewing Ingredients
Method
Brewing Directions
- 1
Mashing the Grains
In a large pot, heat 3 gallons of water to 165°F (74°C). Add the Pale Malt and Crystal Malt to the heated water, stirring well. Maintain the temperature at 152°F (67°C) for 60 minutes.
- 2
Sparging
After mashing, drain the wort from the grains into a separate pot. Rinse the grains with an additional 2 gallons of water heated to 170°F (77°C) to extract more sugars.
- 3
Boiling the Wort
Bring the collected wort to a boil. Once boiling, add the Cascade Hops and boil for 60 minutes. At the last 15 minutes of the boil, add the Amarillo Hops.
- 4
Cooling the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Dry Yeast (sprinkle it on top of the wort) and seal the vessel with an airlock. Allow it to ferment at room temperature for about 1-2 weeks.
- 6
Bottling
Once fermentation is complete, prepare a sugar solution with the Priming Sugar dissolved in 2 cups of boiling water. Add this solution to the beer before transferring it to bottles. Cap the bottles and let them carbonate for another 1-2 weeks.