Tired Hands Brewing Recipe

Time3h

Serves20

Make Tired Hands Brewing Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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.

1
Mash the Grains
In a large pot, combine the pale malt, crystal malt, and roasted barley. Add 6 liters of water and heat the mixture to 65-70°C (149-158°F). Maintain this temperature for 60 minutes, stirring occasionally.

2
Boil the Wort
After mashing, remove the grains by straining the mixture into another pot. Bring the liquid (wort) to a boil. Once boiling, add the Cascade hops and boil for 60 minutes.
3
Add Centennial Hops
With 15 minutes remaining in the boil, add the Centennial hops to the wort.

4
Cool the Wort
After the boil is complete, cool the wort quickly using an immersion chiller or by placing the pot in an ice bath until it reaches room temperature.
5
Pitch the Yeast
Once cooled, transfer the wort to a sanitized fermentation vessel and pitch the ale yeast. Seal the vessel with an airlock.

6
Prepare for Bottling
After fermentation (about 1-2 weeks), dissolve 3 oz of corn sugar in 2 cups of boiling water to create a priming solution.
7
Bottle the Beer
Add the priming solution to the fermented beer, then transfer the beer into sanitized bottles. Cap the bottles and allow them to carbonate for another 1-2 weeks.