Stockport had a gibbet which was situated opposite our home brew shop! We're not sure we should be celebrating such a thing but we are and here it is. Our very own Swinging Gibbet- A pale bitter at 6.5%
We're not sure we should be celebrating such a thing but we are and here it is. Our very own Swinging Gibbet- A pale bitter at 6.5%
To make 40 Pints of Swinging Gibbet
2 x Coopers 1.5kg Light Malt Extract
500g Muntons Light Dried Malt
500g Brewing Sugar
100g Cascade Hops
25g Goldings Hops
50 g Crush Crystal Malt
Gervin Real Ale Yeast
There's a lot of malt in this, you're going to need a big pan or a boiler. It will need about three gallons of water to get the boil right and better if four gallons.
Mix the liquid malt, dried malt and sugar with boiling water to dissolve it all. You might find it's easiest to boil a few kettles to do this.
Make up to about three gallons and really stir well to dissolve all the malt. Then bring to the boil.
Add the cascade hops and the crystal malt and boil for 40 mins. Watch it doesn't boil off too much water or the malt thickens up. Add more water if you think it needs it.
Add the 25g of Goldings and boil for 10 mins.
Leave to cool for a bit and then strain off into the fermenting bucket. We find a jug and a big sieve is useful at this point, or a big straining bag.
Make up to five gallons/40 pints with cold water
Leave to cool down to about 23c and add the yeast.
Ferment out in a nice warm place for a week.
The final gravity will be about 1.014 or below for those who use a hydrometer!
Barrel or bottle with the usual 1/2 tsp per pint, keeps very well and reaches it's best when it's over a month old.
It's best if you syphon off into a container with an airlock after a week. You can add finings now if you want to help it clear. Leave a further week with an airlock on. Then bottle or barrel, it means the beer is brighter and has a cleaner palate.