Ingredients
5lb. Crushed Pale malt 2.25 kilo
2lb. DMS Malt Extract(or similar) 1kg
4oz. Brewing flour 100kg
2oz. Fuggles hops 50g
3oz. Goldings hops 90g
1lb Glucose chips 450g
Water treatment for pale ale
Irish moss
Yeast(commercial yeast if possible)
Method
Add the water treatment to three gallons of water and raise the temperature
to 65 degree celsius. Dissolve the malt extract in the hot water. Dry mix the
brewing flour and the cracked pale malt and then slowly stir this in as well.
Continue stirring whilst raising the temperature of these goods slowly for
about 5 minutes upto 65 degree celsius. Mash for two hours and rinse the
grains with hot water to collect 4 1/2 gallons(20 litres) of wort.
Measure out 1 oz(30g) of the goldings hops and add these with the fuggles to
the wort and boil for at least 1 hour. Use the Irish moss as directed in the
instructions. Switch of the boiler and allow the solids to settle. Hold the
remaining two oz.(55g) of goldings in a large grain bag or strainer below the
boiler tap. Position a collection vessel below the strainer. Crack open the
boiler tap and let the hot wort perculate gently through the hops to extract
some of their finer flavouring qualities.
Dissolve the glucose chips in a few pints of hot water and add this to the
fermenting bin as well. Top up the wort to five gallons(22 litres) with
preboiled water. When the wort cools to 20 degrees celsius stir in a yeast
starter cultivated from a commercial yeast.
Ferment four to five days until the specific gravity falls to 12 and then rack
off into a five gallon container fitted with an airlock. Add 1/2 oz of gelatine
in solution for fining(there are alternatives to fining).Bottle four days later
in primed beer bottles.