Coastal Breeze Session Ale
Embrace the essence of relaxation with this Caramel-infused Session Ale recipe, featuring luscious caramel malts as the star. This invigorating brew strikes a perfect balance of subtle sweetness, satisfying body, and a refreshing hoppy finish, ideal for sun-soaked days. Savor the layers of flavor crafted for effortless enjoyment at any casual gathering.
ingredients
- 6 lbs Pale Malt (2-row)
- 1 lb Caramel Malt (40L)
- 0.5 lb Munich Malt
- 0.5 lb Crystal Malt (10L)
- 0.5 oz East Kent Goldings Hops (bittering, 60 min)
- 0.5 oz Cascade Hops (flavor, 15 min)
- 0.5 oz Cascade Hops (aroma, 5 min)
- 1 packet American Ale Yeast (e.g., Wyeast 1056 or Safale US-05)
- 1 cup corn sugar (for priming)
- 5 gallons of filtered water
steps
- 1.
Mash the grains at 152°F for 60 minutes in 3.5 gallons of water.
- 2.
Sparge with enough water to collect 6.25 gallons of wort.
- 3.
Bring the wort to a boil and add the East Kent Goldings hops.
- 4.
Boil for 60 minutes, adding the Cascade hops during the last 20 minutes as specified.
- 5.
Chill the wort rapidly to 70°F using a wort chiller or ice bath.
- 6.
Transfer to a sanitized fermentation vessel and pitch the yeast.
- 7.
Seal with an airlock and ferment at 68°F for about 1-2 weeks until fermentation completes.
- 8.
Once fermentation is done, prepare a priming solution with the corn sugar and add to the beer.
- 9.
Bottle the beer and let it carbonate for 1-2 weeks at room temperature.
- 10.
Chill, pour, and savor your Coastal Breeze Session Ale!
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