To make approx 16 pints

150g Cracked Malt
1.6 kg Pale Malt Extract (Brupaks – 1 tins)
21g Challenger (hops 1)
10g Cascade (hops 2)
5g Styrian (hops 3)
Nottingham Brewers Yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to the boil. Move the boil bag up and down every 5 mins or so
Just before boiling remove boil bag. Don’t squeeze just let water drip from it
Add hops 1 when boiling
Add hops 2 after 40 mins
Add hops 3 after 60 mins
Stop at 60 mins

Strain out hops + add remaining water put in demijohns/bin to ferment
bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

*SG before fermentation 1.051*
*SG after fermentation XXXX (approx XX% alcohol)
Made – 15th July 2008
Bottled – XXth July 2008

To make approx 16 pints

150g Cracked Malt
1.6 kg Pale Malt Extract (Brupaks – 1 tins)
20g Northern Brewer (hops 1)
5g Goldings (hops 2)
5g Fuggles (hops 3)
*Muntons Premium Gold Brewing Yeast*

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to the boil. Move the boil bag up and down every 5 mins or so
Just before boiling remove boil bag. Don’t squeeze just let water drip from it
Add hops 1 when boiling
Add hops 2 after 50 mins
Add hops 3 after 65 mins
Stop at 70 mins

Strain out hops + add remaining water put in demijohns/bin to ferment
bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

*SG before fermentation 1.050 (if fermentation ok this will result in 5% alcohol, we’ll see)*
*SG after fermentation 1.010 (approx 5.2% alcohol – need to check this)
Made – 6th July 2008
Bottled – 13th July 2008

To make approx 16 pints

250g Cracked Malt
1.5 kg Pale Malt Extract (Brupaks – 1 tins)
30g Cascade (hops 1)
10g Challenger (hops 2)
15g Styrian (hops 3)
500g Brown Sugar
Muntons Premium Gold – Brewing yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to the boil. Move the boil bag up and down every 5 mins or so
Just before boiling remove boil bag. Don’t squeeze just let water drip from it
Add hops 1, malt extract (not on heat!), sugar when boiling
Add hops 2 after 40 mins
Add hops 3 after 55 mins

Strain out hops + add remaining water put in demijohns/bin to ferment
bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

Made – 3rd July 2008
bottled – 10th July 2008

SG At bottling 1.018 (far too high)

Ok, this is where I start getting a bit more serious. I want to be able to produce a better beer.

To make approx 16 pints

250g Cracked Malt
1.6 kg Pale Malt Extract (Brupaks – 1 tins)
30g Northern Brewer (hops 1)
10g Goldings (hops 2)
10g Fuggles (hops 3)
Muntons Premium Gold Brewing Yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to the boil. Move the boil bag up and down every 5 mins or so
Just before boiling remove boil bag. Don’t squeeze just let water drip from it
Add hops 1 when boiling
Add hops 2 after 40 mins
Add hops 3 after 55 mins

Strain out hops + add remaining water put in demijohns/bin to ferment
bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

Made – 27th June 2008
Bottled – 3rd July 2008
Named – ‘BabyTwo’

To make approx 16 pints

300g Cracked Malt
1.6 kg Pale Malt Extract (Brupaks – 1 tins)
454g Treacle (Lyons)
40g Challenger (hops 1)
15g Cascade (hops 2)
10g Cascade (hops 3)
Wyeast 1388 BLG Strong
250g Brown Sugar

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to the boil. Move the boil bag up and down every 5 mins or so
Just before boiling remove boil bag. Don’t squeeze just let water drip from it
Add hops 1 when boiling
Add Treacle
Add hops 2 after 40 mins
Add Malt Extract
Add hops 3 after 55 mins

Strain out hops + add water to approx 14 pints put in demijohns/bin to ferment
After 3 days add 250g brown sugar
bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

SG at bottling 1.025 (far too high)