To make approx 20 pints

170g Cracked Malt
1.5 kg Pale Malt Extract (Brupaks – 1 tins)
17g Northern Brewer (hops 1)
7g Goldings + 3g Styrian Goldings (hops 2)
5g Cascade (hops 3)
150g Golden Syrup
Juice 1 lemon + quartered pieces
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 Malt Extract/Sugar off heat so it doesn’t burn
Add hops 1 when boiling + lemon juice
Add hops 2 after 50 mins
Add hops 3 after 60 mins
Stop at 65 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.XX*
*SG after fermentation 1.XX (approx XX% alcohol)
Made – 30th August 2008
Bottled – xx

To make approx 24 pints

150g Cracked Malt
1.6 kg Pale Malt Extract (Brupaks – 1 tins)
15g Northern Brewer (hops 1)
10g Goldings (hops 2)
5g Cascade (hops 3)
130g Soft brown sugar
Juice 1 lemon
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 Malt Extract/Sugar off heat so it doesn’t burn
Add hops 1 when boiling
Add hops 2 after 50 mins
Add hops 3 after 60 mins
Add lemon Juice
Stop at 65 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 1.040*
*SG after fermentation 1.010 (approx XX% alcohol)
Made – 09th August 2008
Bottled – 20th August 2008