1. 1.5kg Amber liquid malt extract- try coopers!
2. 1 kg Brewing Sugar
3. 110 g N Brewer Hops .
4 400g Crystal Malt
5. Yeast (I'd suggest Nottingham)
Boil 1 , 4 and 3 in as much water as possible( about three gallons is best but you can use much less)
After 30 mins boil strain off into a clean sterilised bucket and add no 2 . 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 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!
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!Feel free to copy this
A lovely brown bitter!