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Ingredients
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Brew Ingredients
Method
Brewing Instructions
Mashing
Heat 5 liters of water to 160°F (71°C) and add the pale malt and caramel malt. Hold the temperature for 60 minutes.
Sparging
After mashing, sparge the grains with hot water to collect the wort, aiming for about 6 liters of liquid.
Boiling
Bring the wort to a boil. Add the Citra hops at the start of the boil and the Simcoe hops with 15 minutes remaining. Boil for 60 minutes.
Cooling
Cool the wort quickly using a wort chiller or an ice bath until it's below 70°F (21°C).
Fermentation
Transfer the cooled wort to a fermentation vessel and pitch the yeast. Seal with an airlock and ferment for 1-2 weeks at 68°F (20°C).
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of water, add to the beer, and transfer to bottles. Cap the bottles and let them condition for 1-2 weeks.
Enjoy
Chill your beer and enjoy the Big Ditch Brewing Co. Hayburner IPA!
