Wachusett Recipe
Recipe information
Make Wachusett in just 4h . Wachusett Pale Ale
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Ingredients
Malt Ingredients
Hop Ingredients
Yeast Ingredients
Water and Additional Ingredients
Mashing
1. Heat Water
In a large brew kettle, heat 5 gallons of water to approximately 165°F (74°C).
2. Add Malts
Once the water is heated, add the Pale Malt, Crystal Malt, and Caramel Malt. Stir well to ensure all grains are soaked.
3. Mashing Process
Maintain the temperature at around 150-155°F (65-68°C) for 60 minutes to allow the enzymes to convert starches to sugars.
Boiling
4. Strain and Boil
After mashing, strain the liquid (wort) into a clean kettle. Bring the wort to a boil.
5. Add Hops
Once boiling, add 1 oz of Cascade Hops. Boil for 60 minutes.
6. Add Additional Hops
With 15 minutes left in the boil, add 0.5 oz of Centennial Hops and 0.5 oz of Amarillo Hops.
Cooling and Fermentation
7. Cool the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).
8. Transfer to Fermenter
Transfer the cooled wort to a sanitized fermentation vessel.
9. Add Yeast
Sprinkle the American Ale Yeast on top of the wort. Seal the fermenter with an airlock.
10. Fermentation Period
Allow the beer to ferment at room temperature for 1-2 weeks, or until fermentation is complete.
Bottling
11. Prepare Bottles
Sanitize your bottles and caps.
12. Add Priming Sugar
Dissolve 3 oz of priming sugar in a small amount of water, then add it to the bottling bucket.
13. Bottle the Beer
Siphon the beer into the bottles, leaving about half an inch of space at the top. Cap the bottles.
14. Carbonation Period
Let the bottles sit at room temperature for another 1-2 weeks for carbonation.
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