Ingredients
Malt (2-row): 10 lbs (4.5 kg)
Crystal Malt (40L): 1 lb (0.45 kg)
Munich Malt: 1 lb (0.45 kg)
Hops (Cascade, Pellets): 1 oz (28 g)
Hops (Centennial, Pellets): 1 oz (28 g)
Hops (Citra, Pellets): 1 oz (28 g)
Hops (Simcoe, Pellets): 1 oz (28 g)
Yeast (American Ale Yeast): 1 packet
Water: 5 gallons (19 L)
Priming Sugar: 3/4 cup (150 g)
Irish Moss (optional): 1 tsp
Directions
1. **Heat the Water:** Heat 3.5 gallons (13.25 L) of water to around 165°F (74°C).
2. **Mash the Grains:** Add 10 lbs (4.5 kg) of 2-row malt, 1 lb (0.45 kg) of Crystal Malt (40L), and 1 lb (0.45 kg) of Munich Malt to the water. Stir well and maintain the temperature around 150-158°F (65-70°C) for 60 minutes.
3. **Sparge:** After 60 minutes, raise the temperature to 168°F (76°C) and begin sparging with 170°F (77°C) water until you have collected about 6.5 gallons (24.6 L) of wort.
4. **Boil the Wort:** Bring the collected wort to a boil.
5. **First Hop Addition:** Add 1 oz (28 g) of Cascade hops as soon as the wort starts boiling. Boil for 60 minutes.
6. **Second Hop Addition:** Add 1 oz (28 g) of Centennial hops with 15 minutes remaining in the boil.
7. **Irish Moss Addition (Optional):** If using Irish Moss, add 1 teaspoon with 15 minutes remaining in the boil.
8. **Third Hop Addition:** Add 1 oz (28 g) of Citra hops with 5 minutes remaining in the boil.
9. **Fourth Hop Addition:** Add 1 oz (28 g) of Simcoe hops at flameout (0 minutes).
10. **Cool the Wort:** Use a wort chiller to bring the wort temperature down to around 70°F (21°C) as quickly as possible.
11. **Transfer to Fermenter:** Transfer the cooled wort to the fermenter and top up with water to reach a total volume of 5 gallons (19 L).
12. **Pitch the Yeast:** Sprinkle the packet of American Ale Yeast into the wort.
13. **Fermentation:** Seal your fermenter with an airlock and let it ferment at around 68°F (20°C) for approximately 2 weeks.
14. **Priming Sugar:** Boil 3/4 cup (150 g) of priming sugar in 2 cups (0.5 L) of water for 5 minutes. Cool the mixture and add it to the bottling bucket.
15. **Bottling:** Transfer the beer from the fermenter to the bottling bucket, ensuring it mixes well with the primed sugar solution. Bottle your beer, cap the bottles, and store them at room temperature for carbonation.
16. **Conditioning:** Allow the bottles to carbonate for about 2 weeks.
17. **Refrigerate and Enjoy:** Chill your beer and enjoy your homebrewed craft beer!