Try Out The High Sierra Pale Ale Recipe at Home

Isn’t it a good idea to serve beer to your friends that you have prepared yourself at home.

Ingredients

• Malt extract – 6 pounds, dried
• Crystal malt – 1 pound
• Chinook hops – 1 ounce
• Cascade hops – 1 ounce our flavor, 1 ounce for aroma
• White sugar – 5 ounce
• Brewer’s yeast – 1 pkt
• Hop Bag – 1
• Steeping Bag – 1 for grains

Method:

Add three gallons  of water in a large pot. Empty grains of crystal malt into steeping bag. Place the tied bag into the pot. Bring the mixture to a boil at a temperature of 155 ºF; Steep for half an hour. Squeeze excess water from the grain bag and discard it. Boil the grains again. Add malt extract after removing from heat. Put bittering hops into the pot. Let the wort boil for forty five minutes. Add flavoring hops. Boil for another fifteen minutes. Add two and a half gallons cold water in a fermenter of size 6.5-gallons. Add the hot mixture of wort into the fermenter. Cover the fermenter with a lid and an airlock. The airlock should be filled up to  the half mark  with water. Bring the wort to a temperature of  75 ºF or below. Once the temperature reaches the desired number, it is perfect time to pitch the yeast. Take a reading with a hydrometer before pitching the yeast.

Extract some amount of wort in a test tube and see the reading of the hydrometer. The pitching of yeast should be carried as per the instructions mentioned in the yeast package. Place the lid and the airlock on the fermenter. Keep the fermenter aside in an area with a temperature of 75 degrees or below, but not lower than 60 degrees. Usually wort begins to ferment in a period between 8 and 48 hours. After a period of 3 to 5 dyas, use the hydrometer and test the gravity of the liquid. Add aroma hops after a period of 5 days. Allow the beer to stand for another 7 to 10 days. Sterilize the bottles with warm soapy solution. Rinse the bottles well with cold water. With the use of a siphon hose, shift the beer to the pail meant for bottling. Place a tube to the end of the spigot and attach one end of the tube to the pail. Use this tube to fill the bottles. Do not fill the bottles up to the brim.  Leave about one inch of space at the top of each bottle to maintain the air flow. Allow the beer bottles to carbonate at a temperature between 70 and 75 degrees. Leave the bottles aside in a dark, cool room for a period 10 days. The longer the bottles are kept away, the beer will taste better. 

So what are you waiting for! Just note down this recipe of how make beer at home. Easy and comprehensible instructions will make it an easy process.