Taj Mahal | 22oz Recipe
Recipe information
Make Taj Mahal | 22oz in just 3h 30m. Pale Lager
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Ingredients
Brew Ingredients
Brewing Instructions
1. Mashing
In a large pot, heat 22 cups of water to about 160°F (70°C). Add the pale malt and carapils malt, and maintain the temperature between 150°F to 155°F (65°C to 68°C) for 60 minutes.
2. Sparging
After mashing, sparge the grains with hot water until you collect about 20 cups of wort.
3. Boiling
Bring the wort to a boil. Add Hallertau hops and boil for 60 minutes. 15 minutes before the end of the boil, add Saaz hops.
4. Cooling
Cool the wort down to about 70°F (21°C) as quickly as possible using a wort chiller or an ice bath.
5. Fermentation
Transfer the cooled wort to a fermentation vessel and pitch the yeast. Seal the vessel with an airlock and let it ferment for about 2 weeks at 50°F (10°C).
6. Bottling
After fermentation is complete, bottle the beer, leaving some headspace. Carbonate it at room temperature for another 1-2 weeks before chilling.
7. Enjoy
Once carbonated, chill the beer and enjoy your homemade Taj Mahal Pale Lager!
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