HOME BREW A VINTAGE ALE & A BALTIC PORTER FOR CHRISTMAS | SEASONAL BREWING | THE MALT MILLER

malted barley

🥗Healthier: malted oats

💰Cheaper: barley flakes

Malted oats can provide similar flavors with lower cost.

hops

🥗Healthier: hops extract

💰Cheaper: dried herbs

Hops extract can reduce bitterness while dried herbs can add flavor.

caramel malt

🥗Healthier: lightly toasted malt

💰Cheaper: sugar

Lightly toasted malt offers a similar sweetness with less cost.

yeast

🥗Healthier: wild yeast

💰Cheaper: bread yeast

Wild yeast can add unique flavors while bread yeast is more accessible.

Heat water in a large brew kettle to 65-70°C.

Add crushed malted barley and malted wheat to the water and steep for 60 minutes.

Raise temperature to 75°C for mash out and hold for 10 minutes.

Sparge with hot water to collect wort in the kettle.

Bring wort to a boil and add hops according to your recipe schedule.

Boil for 60-90 minutes, adding additional hops and adjuncts as needed.

Cool the wort quickly to around 20°C using a wort chiller.

Transfer cooled wort to a sanitized fermentation vessel.

Pitch yeast into the wort and seal the fermentation vessel.

Allow fermentation to occur for 1-2 weeks at 18-22°C.

Once fermentation is complete, transfer to a secondary vessel if desired for aging.

Bottle or keg the beer, adding priming sugar if bottling.

Condition for 2-4 weeks before consuming.

Cooking Techniques

Spice Level:

Allergens