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Ingredients
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FROM THE BAR
Method
BREWING PROCESS
- 1
Mashing
In a large brew kettle, heat 5 liters of water to about 165°F (74°C). Add the Pale Malt and Crystal Malt to the water, stirring well to dissolve the grains. Maintain the temperature for 60 minutes.
- 2
Sparging
After mashing, sparge the grains with hot water (around 170°F or 77°C) to extract additional sugars. Collect the wort in a separate kettle.
- 3
Boiling
Bring the wort to a boil. Once boiling, add the Citra hops and boil for 60 minutes. After 30 minutes, add the Simcoe hops.
- 4
Cooling
After boiling, use a wort chiller or ice bath to cool the wort quickly to about 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast into the wort and seal the vessel with an airlock. Allow it to ferment for 1-2 weeks at a consistent temperature.
- 6
Bottling
Once fermentation is complete, dissolve 3 oz of priming sugar in a small amount of boiling water and add it to the beer. Bottle the beer into sanitized bottles and cap them.
- 7
Conditioning
Let the bottles condition at room temperature for about 2 weeks to carbonate.
- 8