Drafts Recipe

Heat water and mash (for all-grain) or steep extract

If using all-grain: heat 5.5 L of water to 68°C (154°F). Mash the crushed Pilsner malt, flaked maize and crystal malt at 66–68°C (151–154°F) for 60 minutes, stirring to prevent doughing. If using extract: heat 4.5 L water to ~70°C and steep the crystal malt for 20 minutes, then remove grains and bring to a boil before adding liquid extract.

Sparge and boil (all-grain) / Boil with hops (extract)

If all-grain: sparge with 1 L of 75°C water to collect ~6 L wort. Bring wort to a vigorous boil. Add Irish moss or Whirlfloc with 10 minutes left in the boil to help clarify. Boil for 60 minutes total. If extract: after extract is dissolved and wort is boiling, add Irish moss at 10 minutes remaining and boil 60 minutes total.

Cool wort and pitch yeast

Cool the wort quickly to 18–20°C (64–68°F) using an ice bath or wort chiller. Transfer to a sanitized fermenter. Top up with water to reach 5 L total if necessary. Aerate the wort by shaking or using an oxygenation tool, then pitch the yeast (11 g dry ale yeast) and seal with an airlock.

Primary fermentation

Ferment at 18–20°C for 7–10 days or until gravity has dropped near expected FG. If you used a lager strain, ferment cooler (10–13°C) for longer (2–3 weeks) and then a diacetyl rest. Monitor gravity with a hydrometer or refractometer.

Secondary conditioning (optional)

Rack to a secondary fermenter for 3–7 days to clear if desired. Add gypsum or brewing salts to adjust flavor if using. Do not leave too long to avoid oxidation.

Sanitize equipment

Sanitize all dry-hop containers and anything that will contact beer (siphon tubing, keg fittings) with a no-rinse sanitizer according to manufacturer directions. Rinse only if directed.

Dry hop

When primary fermentation is complete (stable gravity), add dry hops directly to the keg or to the secondary fermenter. Use 15 g Cascade and optionally 10 g Tettnang. Leave hops in contact for 3–5 days at fermentation temperature for aroma extraction, then remove or transfer beer off the hops to avoid vegetal flavors.

Prepare keg and lines

Clean and sanitize the keg, dip tubes, and all lines thoroughly. Rinse or follow sanitizer directions. Ensure CO2 tank is filled and regulator is functioning. Chill the kegging equipment and keg to ~2–4°C for best clarity and retention of carbonation.

Transfer beer to keg

Carefully siphon or counter-pressure transfer the cleared beer into the sanitized keg, minimizing oxygen pickup. Leave a small headspace for CO2. Seal the keg and apply CO2 at 10–15 psi for purge and to push beer into headspace until CO2 replaces air.

Carbonate

For fast carbonation, set the regulator to 20–30 psi and rock the keg gently for 24–48 hours, then reduce pressure to serving level (10–12 psi) and let sit at 2–4°C. For natural carbonation in the keg, add 150 g priming sugar dissolved in 100 ml boiled and cooled water before sealing and store at 18–20°C until carbonated (usually 7–14 days), then chill.

Set up draft lines and temperature

Set the regulator to 10–12 psi for serving. Keep draft lines cold (around 3–4°C) and set faucet and tower temperature appropriately to maintain 1.5–2.5 volumes of CO2 in the beer. For longer lines or higher resistance faucets, adjust psi accordingly to avoid foaming.

Serve

Purge the faucet and pour a small test glass. Hold the glass at a 45° angle and open the tap fully to reduce turbulence; straighten the glass when it is half full to form the head. Aim for a 1–1.5 inch head. Troubleshoot excessive foam by checking line length, temperature, and CO2 pressure.

Clean after service

Backflush and clean lines regularly with an appropriate brewery line cleaner to prevent off-flavors. Sanitize couplers and taps after each keg change.