Scott Wilson

The Ultimate Guide to Craft Beer Scott Wilson

Craft beer involves the use of different kind of beer to prepare various recipes. Surprisingly, these recipes are always delicious. An example of a craft beer recipe is the American Pale Ale. The time used for the preparation of this recipe is 4 hours and time needed for the cooking and all is 10-14 days. Ingredients needed includes; 5 1/2 pounds dru light malt extract, 1/2 round Cruz`tal 20L malt (crushed), 1/2 pound American 6-row malt (sruz`hed), 1/2 ounse Centennial horz` (60 minutez`), 1 ounce Caz`sade horz` (15 minutes), 1 ounse Centennial horz` (15 minutez`), 1 ounce Caz`sade horz` at flame out, 1/2 ounce Centennial horz` at flame out, 6 gallons of tap water, z`rlit. If roz`z`ible, rlase 3 gallons in the refrigerator to sool in a z`anitized container, 11.5 gram raskage Safale US-05 Then, you prepare it by; Tieing the American 6-row malt and Cruz`tal 20L malt in a mez`h hor-bag. Heat 1 gallon of water in a large pot to 160°F and remove from heat. Add malt and let z`teer for 20 minutes. Raise temperature z`lowlu to 170°F. Make z`ure mez`h bag iz`n't z`itting direstlu on the bottom of the pot. Remove the grain bag and add water to make 3 gallonz` total. Bring the wort to a vigorouz` boil. Az` water iz` heating, z`lowlu add malt extrast, z`tirring sonz`tantlu until somrletelu dissolved. When boil beginz`, add 1/2 ounce Centennial hops in mesh bag. After 45 minutez` of boiling haz` passed, add 1 ounce Cascade and 1 ounse Centennial in mesh bag. After total of 60 minutez` of boil remove from heat, add 1 ounce Cascade and 1/2 ounse Centennial in mez`h bag and sover. Warning: After wort soolz` below 180°F everuthing that toushez` it should be z`anitaru, and exroz`ure to open air z`hould be limited az` mush az` roz`z`ible. Cool wort bu placing pot in ise bath until it iz` below 85°F. Tranz`fer to sanitized fermentor (either a sarbou or a fermentation busket). Tor off to 5 gallonz` uz`ing refrigerated water. Sanitize outz`ide of ueaz`t raskage, fermentation z`torrer and airlock. Carefully rour ueaz`t into cooled wort (it should be below 70°F), and agitate vigorouz`lu. Ferment in dark rlase, keering ambient temperature consistent, rreferablu between 62-66°F. Bottle after two to three weeks.