INGREDIENTS

INSTRUCTIONS

Raise the temperature of the water to 60C and stir in the crushed malts.
Stirring continuously, raise the mash temperature up to 66C.  Leave  for 1
1/2 hours, occasionally returning the temperature back to this  value.
Contain the mashed wort in a large grain bag to retrieve the sweet wort.
Using slightly hotter water than the mash, rinse the grains to collect 4
gallons  (UK) (20 litres) of extract. Boil the extract with the  fuggles
hops and the first batch of goldings for 1 1/2 hours. Dissolve the  main
batch of sugar in a little hot water and add this during the boil.  Also
pitch in the Irish moss as directed on the instructions. Switch off  the
heat, stir in the second batch of goldings and allow them to soak for 20
mins. Strain off the clear wort into a fermenting bin and top up to  the
final  quantity with cold water. When cool to room temperature  add  the
yeast.  Ferment  4-5 days until the specific gravity falls to  1012  and
rack  into gallon jars or a 25 litre polythene cube. Apportion  gelatine
finings and the rest of the dry hops before fitting airlocks. Leave  for 7
days before racking the beer from the sediment into a primed  pressure
barrel or polythene cube. Allow 7 days before sampling. Gallons are British
Imperial gallons, which equal  1.2  U.S.  gallons. Quantities will need to
be adjusted if you use U.S. gallons. The  recipe comes from Dave Line's
Brewing Beers Like Those You  Buy.  Water  for bitter brewing means hard
water. If you're on soft water  (your  kettle doesn't fur up) then add some
water treatment salts or even a couple  of spoonfulls of plaster of paris.
Invert sugar is sugar that has been cooked for a couple of minutes  over a
low flame. I just use the sugar (normally a soft brown suger, not that
'orrible white granulated.) I use isinglass finings instead of Gelatine,
it's less messy  and  does the same job (slightly more expensive though).
Isinglass  apparently comes from the sexual organs of certain fish. Makes
you wonder what else the ancient brewers tried! Original Gravity: 1.045
Recipe By     : Pete Young
From: Mld@sunshine.Eushc.Org          Date: Tue, 22 Mar 94 06:05:57 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”