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Ingredients
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Brew Ingredients
Method
Brewing Instructions
- 1
Mash the Grains
In a large mash tun, combine the pale malt, crystal malt, and chocolate malt with 2 gallons of hot water (around 165°F). Stir well and let it rest for 60 minutes to convert the starches into sugars.
- 2
Sparging
After mashing, sparge the grains with additional hot water (around 170°F) until you collect about 5 gallons of wort in your brew kettle.
- 3
Boil the Wort
Bring the wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes. With 15 minutes left in the boil, add the Fuggle hops.
- 4
Cooling the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Allow it to ferment at a consistent temperature (around 68-72°F) for about 1-2 weeks.
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in 2 cups of boiling water and let it cool. Add the sugar solution to the beer and stir gently. Bottle the beer and cap. Let it condition for another 1-2 weeks.
- 7
Enjoy!
After conditioning, chill the bottles and enjoy your homemade Roosters Nut Brown beer responsibly!
