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Ingredients
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Grains
Hops
Yeast
Additions
Method
Brew Process
- 1
Mashing
In a large kettle, heat 5 gallons of water to 165°F (74°C). Add the crushed pale malt, flaked wheat, and caramel malt. Maintain the temperature at 150°F (65°C) for 60 minutes.
- 2
Sparging
After mashing, sparge the grains with hot water to collect about 6 gallons of wort.
- 3
Boiling
Bring the wort to a boil. Once boiling, add Citra hops and boil for 60 minutes. Add Mosaic hops with 15 minutes left in the boil, and Amarillo hops with 5 minutes left.
- 4
Cooling
Cool the wort quickly to 70°F (21°C) using a wort chiller.
- 5
Fermentation
Transfer the cooled wort to a fermenter and pitch the New England Ale yeast. Seal and let it ferment at 68-72°F (20-22°C) for 1-2 weeks.
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the bottling bucket. Transfer the beer to the bottling bucket, then bottle and cap.
- 7
Carbonation
Let the bottled beer carbonate at room temperature for 1-2 weeks before refrigerating and enjoying.