Local Beer Recipe

inspired by

@thehotelshoreham

Oct 03 2025

•

Serves 48

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Recipe information

Make Local Beer in just 3h . Refreshing local craft beer.

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Mashing

1. Prepare the Mash

In a large pot, heat 5 gallons of filtered water to 165°F (74°C). Add 5 cups of pale malt and 1 cup of caramel malt, stirring well to combine. Maintain the temperature at 150°F (65°C) for 60 minutes.

Boiling

2. Boil the Wort

After mashing, strain the mash to collect the liquid (wort) and bring it to a boil. Once boiling, add 1 oz of Cascade hops and boil for 60 minutes. 30 minutes into the boil, add 0.5 oz of Centennial hops.

Cooling

3. Cool the Wort

After the boil, cool the wort rapidly to about 70°F (21°C) using a wort chiller or an ice bath.

Fermentation

4. Ferment the Beer

Transfer the cooled wort to a sanitized fermentation vessel and pitch 1 packet of ale yeast. Seal the vessel with an airlock and let it ferment at room temperature for 1-2 weeks.

Bottling

5. Bottle the Beer

After fermentation is complete, dissolve 0.5 cups of corn sugar in 2 cups of boiling water. Add this mixture to a sanitized bottling bucket, then siphon the beer into the bucket and mix gently. Bottle the beer in sanitized bottles and cap them.

Carbonation

6. Carbonate the Beer

Allow the bottled beer to carbonate at room temperature for 1-2 weeks before chilling and enjoying.

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