Singha Beer Recipe
Recipe information
Make Singha Beer in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Optional Ingredients
Brewing Process
1. Prepare the Mash
In a large pot, combine the water, barley malt, and rice. Heat the mixture to approximately 65°C (149°F) and maintain this temperature for about 60 minutes to allow the starches to convert into sugars.
2. Boil the Wort
After mashing, bring the mixture to a boil. Add the hops and continue boiling for another 60 minutes. This step will extract the bitterness and aroma from the hops.
3. Cool the Wort
Once the boiling is complete, cool the wort rapidly to around 20°C (68°F) using a wort chiller or an ice bath.
4. Fermentation
Transfer the cooled wort into a sanitized fermentation vessel. Add the yeast and optional corn sugar if desired for carbonation. Seal the vessel with an airlock and let it ferment for about 7-14 days at room temperature.
5. Bottling
After fermentation is complete, siphon the beer into sanitized bottles, leaving some space at the top. If you want additional flavoring, add a teaspoon of lime or lemon zest to each bottle before sealing.
6. Carbonation
Seal the bottles and let them sit for another 1-2 weeks at room temperature to carbonate.
7. Chill and Serve
Once carbonated, chill the bottles in the refrigerator before serving. Your homemade Singha beer is ready to enjoy!
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