To make approx 20 pints

170g Cracked Malt
1.5 kg Pale Malt Extract (Brupaks – 1 tins)
12g Styrian Goldings/5g Challenger (hops 1)
7g Goldings (hops 2)
5g Cascade (hops 3)
5g Cascade (hops 4)
100g Golden Syrup
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 45 mins
Add hops 3 after 55 mins
Stop at 60 mins

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

*SG before fermentation 1.0X0*
*SG after fermentation 1.0X0 (approx 4-5% alcohol)
Made – 19th September 2008
Bottled – XXth September 2008

To make approx 20 pints

170g Cracked Malt
1.5 kg Pale Malt Extract (Brupaks – 1 tins)
15g Target (hops 1)
10g Styrian Goldings (hops 2)
5g Cascade (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 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
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 4-5% alcohol)
Made – 30th August 2008
Bottled – 12th September 2008