White Lion Brewing Company Recipe

Brewing Process

1. 1

   Mashing the Grains

   In a large brew kettle, heat 3 gallons of water to approximately 165°F (74°C). Add the pale malt, crystal malt, and roasted barley to the kettle, stirring well. Maintain the temperature at around 150°F (65°C) for 60 minutes to allow the grains to steep.

2. 2

   Sparging

   After mashing, heat another 2 gallons of water to 170°F (77°C). Slowly pour this hot water over the grain bed to extract sugars, collecting the liquid (wort) in a separate container.

3. 3

   Boiling the Wort

   Bring the collected wort to a boil. Add the Cascade hops and boil for 60 minutes. After 30 minutes of boiling, add the Simcoe hops. In the last 10 minutes, add the orange peel, coriander seeds, and honey.

4. 4

   Cooling the Wort

   After the boiling process, cool the wort quickly using a wort chiller or by placing the kettle in an ice bath until it reaches a temperature of approximately 70°F (21°C).

5. 5

   Fermentation

   Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal the vessel with an airlock. Allow the beer to ferment for 1-2 weeks at room temperature.

6. 6

   Bottling

   Once fermentation is complete, prepare bottles and caps. Bottle the beer using a siphon, leaving about an inch of headspace. Cap the bottles and let them condition for another 1-2 weeks.

7. 7

   Enjoy!

   After conditioning, chill the bottles in the refrigerator, pour into a glass, and savor your homemade White Lion brew!