1. 1.5kg Light malt extract liquid Coopers
2. 1 kg Brewing Sugar( or use Beer enhancer for a fuller beer.)
3. 110g Cascade Hops (Packed in Foil in 110g ) Use only 75 g in the boil!-
4 500g Light Dried Pale Malt Extract
5. Yeast- Safale US 05
6 . Finishing Hops, Cascade or Williamettes
Boil 1 , and 75g of 3(Hops) in as much water as possible( about three gallons is best but you can use much less)
After 50 mins boil add the rest of the hops and boil for no more than 10 mins.
Strain off into a clean sterilised bucket and add No 2 (brewing sugar).and no 4 (Malt Extract)
You can use the colander or a big sieve! We use a jug and jug the beer out into another bucket through the sieve
Stir well to dissolve the sugar
Make up to 5 gallons with cold water and leave to cool below 24 C
We'd add the finishing hops now, instructions are on the packet
Add yeast and leave to ferment for about 7 days or until all signs of fermentation have finished. (Bubbles stop rising)
-Syphon off into a barrel or bottles using ½ teaspoon of sugar per pint to prime bottles or 50 to 100 g to a pressure barrel.
Leave in a warm place for 5 days then into a cool place to clear----Cheers!
Note! If you want those really massive bitter beers with the pungent hops you can add an extra 25 gram of hops before bottling/barreling--Mix them with about 2 pints of boiled water-still hot!! And leave for about 20 mins. Strain this into the bucket and stir it in before bottling or barreling. You're goin to have to syphon off the sediment into a clean bucket before you add the hoppy mixture or it will be cloudy as the English summer!Feel free to copy this recipe and hand it friends but please leave this line on www.thebrewshop.com firstname.lastname@example.org