1. 1Kg Lt Dried Malt Extract
2. 1.5 Kg Coopers Amber Malt Extract
3. 1.5Kg Muntons Maris Otter Malt Extract
4. 1 Kg Brewing Sugar
5. 100g BRamling Cross Hops
6. Finishing Hops
7. Saf Abbeye Yeast
There's a lot of malt in this, it's going to need a big pan, probably a four gallon to stop the malt catching.
Boil the 2 and 3(the tins of malt extract) and 5 for about 45 minutes- Watch the pan doesn't boil over, it bubble as the malt cooks.
After 45 mins boil strain off into a clean sterilised bucket . A big jug might be useful here! Use a colander or a straining bag to strain out the hops.. and add no1 and no 4 . Stir well to dissolve
Make up to 5 gallons with cold water and leave to cool below 24 C
Add yeast and leave to ferment for about 5 days or until all signs of fermentation have finished.(Bubbles stop rising)
At this point add the Finishing hops. We usually go the tea bag route, make them up like a cup of tea and add the liquor to the fermenter!
-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!
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