Instructions

1. Start by heating 3 gallons of water in a large brew kettle to about 160°F (70°C).
2. Add the crushed Pale Malt and Crystal Malt to the hot water to create a mash. Maintain the temperature between 150°F-156°F (65°C-69°C) for 60 minutes.
3. After mashing, raise the temperature to about 170°F (77°C) and sparge with 2 gallons of hot water to rinse the grains.
4. Bring the wort (unfermented beer) to a boil and add 1 oz of Cascade Hops. Boil for 60 minutes.
5. During the last 10 minutes of boiling, add 1 oz of Centennial Hops.
6. Cool the wort as quickly as possible to about 70°F (21°C) using a wort chiller or an ice bath.
7. Transfer the cooled wort into a sanitized fermentation vessel and add enough cool water to make 5 gallons.
8. Sprinkle the yeast over the surface of the wort and seal the fermentation vessel with an airlock.
9. Ferment in a cool, dark place at around 68°F-72°F (20°C-22°C) for about 1-2 weeks, or until fermentation is complete.
10. Once fermentation is done, dissolve the priming sugar in a small amount of boiled water and add to the beer before bottling.
11. Bottle your beer in sanitized bottles and cap them tightly. Store at room temperature for 1-2 weeks to carbonate.
12. Chill and enjoy your homemade Pale Ale!