Directions
- 1Fill the grain sack with all the cracked grains: 1.5 lbs of Belgian Pilsner, 12 oz of German wheat, 12 oz of aromatic wheat, 8 oz of special roast, and 4 oz of caramunich malt.
- 2Tie off your sack and drop it into 3 gallons of water heated to 160°F. Make sure to dunk it in and out to make sure it's hydrated, and let it steep for one hour, maintaining that temperature.
- 3Once steeped, lift your sack out of the water and do not squeeze it. Instead, use 4 cups of hot water to strain the liquid through the bag until it stops dripping. Discard the grains.
- 4Bring the liquid to a boil. Add 5 lbs of Pilsen light liquid malt extract.
- 5Once boiling, set your timer for one hour. Add 0.5 oz of Sorachi hops.
- 6At the 20-minute mark, add a cheesecloth bag with 3 grams of grains of paradise, 10 grams of coriander, and 65 grams of peeled sliced fresh galangal (or ginger).
- 7At the 10-minute mark, add 1 oz of Styrian Goldings hops and finish out the boil.
- 8Let the wort cool down to 80°F using an ice bath.
- 9Once the wort reaches 80°F, funnel it into your sanitized carboy using a sanitized funnel. Top it off with filtered water to reach the 5-gallon mark.
- 10Sanitize the yeast bag and a pair of scissors. Cut open a little end of the bag and pitch the yeast directly into your beer.
- 11Add your prepared airlock and its stopper, making sure that it's fully locked down on your carboy. Let it ferment at room temperature in a dark area with no sunlight for 14 days.
- 12Once the 14 days are up, it's time to bottle. Make sure to sanitize your bottles, bottle caps, and bottle capper.
- 13Prime all your bottles with priming sugar (4-5 tabs per bottle).
- 14Carefully pump your beer through the siphon and press down on the bottom of a beer bottle to start filling. Gravity should sort of do the rest.
- 15Fill your bottles all the way up to the top, and pull your siphon out. Cap your bottles using a bottle capper.
- 16Place the bottles back in a dark place in a box in case one explodes, and let them bottle condition at room temperature for three weeks.
- 17After three weeks, place the bottles in your fridge and let them get nice and cold for at least 24 hours.
Ingredients
- 1.5 lb Belgian Pilsner
- 12 oz German wheat
- 12 oz aromatic wheat
- 8 oz special roast
- 4 oz caramunich malt
- 5 lb Pilsen light liquid malt extract
- 0.5 oz Sorachi hops
- 3 grams grains of paradise
- 10 grams coriander
- 65 grams galangal
- 1 oz Styrian Goldings hops
- 4 tabs priming sugar
Equipment
6.5 gallon carboyairlockstopperpotmuslin grain sackracking canebottle fillerautosiphonbottle capper
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