Things You'll Need:
- 2 1/2 pounds pale malt
- 5 ounces crystal malt
- 5.5 ounces bittering hops
- 1/2 ounce finishing hops
- Ale yeast
- 2 large boiling pots
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Step 1
Add mash to a large boiling pot and bring the water to 132 degrees. Use a cooking thermometer to track the temperature.
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Step 2
Adjust mash pH to 5.3. Test the pH with a standard testing kit from a plant nursery. If the levels are too high, add 2 drops of vinegar to lower it. If the levels are too low, add a pinch of baking soda to bring up the levels slightly.
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Step 3
Boost the temperature to 150 degrees.
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Step 4
Leave the mash in for 2 hours between 146 and 152 degrees. Check the mash periodically, but refrain from stirring the mix.
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Step 5
Remove mash from pot for 5 minutes and place it in a non-heated boiling pot. Mash and pot will be extremely hot. Use pot holders or gloves and wear protective goggles to protect against splashing.
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Step 6
Pour the mash back into the pot and add 2 gallons of water at 165 degrees. Stir the mash so the water is thoroughly soaked.
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Step 7
Boil the brew for 90 minutes, adding the hops during the last hour of boiling. These hops can be stirred into the brew.
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Step 8
Add finishing hops during the last 5 minutes of boiling. These hops can also be stirred into the brew.
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Step 9
Allow mash to ferment at 70 degrees for approximately 10 days.
