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Ingredients
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Beer Ingredients
Method
Brewing Instructions
- 1
Mashing the Grains
In a large pot, heat 5 liters of water to around 70°C (158°F). Add the pale malt and caramel malt, stirring well. Maintain the temperature between 65-70°C (149-158°F) for 60 minutes to allow the malts to convert starches into fermentable sugars.
- 2
Lautering
Once the mashing is complete, strain the liquid (wort) from the grains into a separate pot. Sparge the grains with an additional 2 liters of hot water to extract more sugars.
- 3
Boiling the Wort
Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes, adding the Saaz hops in the last 15 minutes of the boil. This will add flavor and aroma to the lager.
- 4
Cooling the Wort
After the boiling process, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the lager yeast and seal the vessel with an airlock. Allow it to ferment at around 10-12°C (50-54°F) for 2-3 weeks.
- 6
Bottling
Once fermentation is complete, dissolve 0.75 cups of priming sugar in a small amount of water and add it to the beer. Bottle the beer in sanitized bottles, leaving some space at the top.
- 7
Carbonation
Cap the bottles and let them sit at room temperature for about 1-2 weeks to allow carbonation to develop.
- 8
Chilling and Serving
Once carbonated, chill the beer in the refrigerator. Serve cold and enjoy your homemade Leyland Lager!