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Ingredients
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Brewing Ingredients
Method
Brewing Process
- 1
Mashing
Begin by heating 5 liters of water to approximately 165°F (74°C). Add the pale malt, caramel malt, and crystal malt to the water to create a mash. Maintain the temperature around 150°F (65°C) for about 60 minutes.
- 2
Sparging
After the mash, sparge the grains with additional hot water (about 170°F or 77°C) to extract the sugars. Collect the wort in a brew kettle.
- 3
Boiling
Bring the wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes. After 45 minutes, add the Centennial hops.
- 4
Cooling
After the boiling process, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast into the wort. Seal the vessel and allow it to ferment at room temperature for about 1 to 2 weeks.
- 6
Bottling
Once fermentation is complete, siphon the beer into sanitized bottles, adding priming sugar if carbonating. Seal the bottles and let them condition for another 1 to 2 weeks.
- 7
