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Ingredients
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Malt and Hops
Method
Brewing Process
- 1
Mashing
In a large brew kettle, heat 3 gallons of water to 165°F (74°C). Add the crushed pale and crystal malts, stirring well to avoid clumps. Maintain the temperature at 150°F (65°C) for 60 minutes.
- 2
Sparging
After mashing, sparge the grains with 170°F (77°C) water until you gather about 6 gallons of wort in the brew kettle.
- 3
Boiling
Bring the wort to a boil. Add 1 cup of Cascade hops and boil for 60 minutes. With 15 minutes remaining, add the remaining Cascade hops and the Saaz hops.
- 4
Cooling
Once the boiling is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
- 5
Fermentation
Transfer the wort to a sanitized fermenter, pitch your yeast, and seal with an airlock. Allow it to ferment for about 2 weeks at a consistent temperature of 68°F (20°C).
- 6
Bottling
Once fermentation is complete, siphon the beer into bottles, adding priming sugar as needed for carbonation. Cap the bottles and allow them to condition for another 2 weeks at room temperature.
- 7
Enjoy
Chill the bottles and enjoy your homemade Epic Summer Ale!
