Single Engine Red Mother Ale Recipe
DENALI BREWING TALKEETNA. ALASKA
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Malt Ingredients
Hops Ingredients
Yeast Ingredients
Water
Method
Mashing
- 1
Mashing the Grains
In a large mash tun, heat 5 liters of filtered water to approximately 160°F (71°C). Add the pale malt, caramel malt, and chocolate malt. Stir well to ensure all the grains are saturated.
- 2
Resting
Allow the mixture to rest at 150°F (65°C) for 60 minutes. This allows the enzymes to convert starches into sugars.
- 3
Sparging
After the rest period, sparge the grains with hot water to collect the wort. Aim for about 6 liters of collected wort.
Boiling
- 4
Boiling the Wort
Bring the collected wort to a boil in a large kettle. Once boiling, add the Cascade hops and boil for 60 minutes.
- 5
Adding Centennial Hops
With 15 minutes left in the boil, add the Centennial hops for additional flavor and aroma.
Cooling and Fermentation
- 6
Cooling the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
- 7
Pitching the Yeast
Transfer the cooled wort into a sanitized fermentation vessel. Sprinkle the ale yeast over the surface and seal the vessel with an airlock.
- 8
Fermentation
Allow the beer to ferment at a stable temperature (around 68-72°F or 20-22°C) for 1 to 2 weeks, until fermentation activity ceases.
Bottling
- 9
- 10
Carbonation
Allow the bottles to carbonate at room temperature for 1 to 2 weeks before transferring them to a cooler place for storage.