Mother Ale Recipe
Make Mother Ale Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mother Ale Ingredients
Method
Mother Ale Directions
Prepare the Mash
In a large pot, heat 5 liters of water until it reaches 70°C. Add 1 kg of malted barley to the water and stir well. Maintain this temperature for 60 minutes to allow the sugars to extract from the barley.
Sparging
After the mash period, heat an additional 5 liters of water to 75°C. Slowly pour this water over the mash to rinse the grains, collecting the liquid (wort) in another pot. The total liquid should be around 10 liters.
Boiling the Wort
Bring the wort to a boil. Once boiling, add 100 grams of hops and continue to boil for 60 minutes. This will help extract bitterness and aroma from the hops.
Cooling the Wort
After the boiling process, quickly cool the wort using a wort chiller or an ice bath until it reaches room temperature. This step is crucial to prevent bacterial contamination.
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Add 10 grams of ale yeast, 150 grams of brown sugar, 1 tablespoon of lemon zest, and 1 cinnamon stick. Seal the vessel with an airlock.
Conditioning
Allow the ale to ferment in a dark, cool place for about 1 to 2 weeks. Check for signs of fermentation, such as bubbles in the airlock.
Enjoy
Chill the bottles in the refrigerator, then serve and enjoy your homemade Mother Ale!