Singha Recipe
Recipe information
Make Singha 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. Mashing
In a large pot, add the barley malt and rice to the water. Heat the mixture to around 65°C (149°F) and maintain this temperature for about 60 minutes to allow the starches to convert to sugars.
2. Lautering
After mashing, strain the liquid (wort) from the grain mixture into another pot. Rinse the grains with hot water to extract more sugars.
3. Boiling
Bring the wort to a boil and add the hops. Boil for about 60 minutes, stirring occasionally. This process adds bitterness and flavor to the beer.
4. Cooling
After boiling, cool the wort quickly to around 20°C (68°F) using a wort chiller or ice bath.
5. Fermentation
Transfer the cooled wort into a fermentation vessel, add the yeast, and seal it with an airlock. Allow it to ferment for about 1-2 weeks at room temperature.
6. Bottling
Once fermentation is complete, dissolve the sugar in a small amount of water and add it to the beer for carbonation. Bottle the beer and seal tightly.
7. Aging
Let the bottles sit in a cool, dark place for at least 2 weeks to carbonate. After this period, your Singha-style beer is ready to enjoy!
Serving Suggestions
8. Optional Garnishing
When serving, you can add a slice of lime and a few mint leaves to each glass for added flavor and freshness.
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