Ingredients:
6.5L water
1 Campden tablet
.76 Kg Munich malt
13.5g Tettnang hops (Alpha acid 3.7%)
1/5 Pkg Saffale US-05 yeast
Priming sugar
No rinse sanitiser like โStar Sanโ
Check out our dedicated Home Brewing channel: https://www.youtube.com/channel/UC9RYWYB80xvstGUkkahaUuw
Method:
In a large stainless steel pot bring your water to 156ยบF.
Dissolve the Campden tablet.
Place the mesh bag into the pot, and slowly stir in the crushed Munich malt.
Cover the pot, and maintain 154ยบF for 1 hour โ wrap in blankets / towels if needed.
After 1 hour, remove the bag of grain and squeeze out as much liquid as possible.
Bring the pot to a boil.
Once boiling, add the hops and boil uncovered for 1 hour.
Remove from the stove, and chill the pot to 60ยบF as quickly as possible.
Carefully transfer the wort to a cleaned and sanitised 1 gallon jug, add the yeast, and seal with an airlock.
Leave at room temp for 2 weeks out of direct sunlight.
Clean and sanitise pressure rated beer bottles โ swing top is best.
Add desired amount of priming sugar to each bottle, and then carefully fill each bottle with beer.
Leave bottles at room temp for two weeks before transferring to the fridge to chill.
Enjoy!
Resources:
Priming sugar calculator: https://www.brewersfriend.com/beer-priming-calculator/
Equipment suppliers
Canada: https://www.ontariobeerkegs.com/
United States: https://www.northernbrewer.com/
Home Brewing Software: http://beersmith.com/
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