Ok, this was test batch for 2 lots of 8 pints. I did the bittering boil in one pan before splitting and adding the aroma/flavour hops. So this is the way things went…

Pre Boil

9 pints of water
200g Crystal Malt (cracked)
20g Chocolate Malt

1.5kg Pale Malt Extract
7.5g Challenger Hops

Put malt in boil bag
Put bag in 9 pints of cold water
Heat at 65C for 30 mins. Move the boil bag up and down every 5 mins or so. Don’t let the mixture boil. Don’t squeeze just let water drip from it.
Add hops 1 when boiling
After 40 minutes, add the pale malt extract off the heat and split the mixture into 4 pints & 4 pints. Bring back to boiling

Then…this is where I didn’t half the preboil tea exactly so I ended up with less in Beer 17 than 16. Hence 16 has a lower sg….

Beer 16
Add 1g Target
Boil for 15 minutes
Add 10g Goldings
Boil for 5 minutes
Cool
Strain out hops
Decant into a demijohn, make up to 8 pints with cold water
Add Nottingham brewers yeast

*SG before fermentation 1.050
*SG after fermentation 1.0XX (approx 4-5% alcohol)
Made – 04th Jan 2008
Bottled -

Beer 17
Add 2g Fuggles
Boil for 15 minutes
Add 10g Styrian Goldings
Boil for 5 minutes
Cool
Strain out hops
Decant into a demijohn, make up to 8 pints with cold water
Add Nottingham brewers yeast

*SG before fermentation 1.042
*SG after fermentation 1.0XX (approx 4-5% alcohol)
Made – 04th Jan 2008
Bottled -

To make approx 25 pints

400g Crystal Malt (Cracked)
1.5 kg Pale Malt Extract (Brupaks – 1 ti ns)
60g Dark Brown Sugar
240g Honey
9g Target (hops 1)
4g Goldings (hops 2)
12g Cascade (hops 3)
Nottingham Brewers Yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to 60 – 70 C for 15 mins. Move the boil bag up and down every 5 mins or so
Don’t let the mixture boil. Don’t squeeze just let water drip from it.
Add hops 1 when boiling
Add hops 2 after 60 mins
Add hops 3 after 80 mins
Add Honey/Sugar off heat so it doesn’t burn (same time as hops 3)
Stop at 85 mins

Strain out hops
Add Malt Extract
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 1.0XX (approx 4-5% alcohol)
Made – 03th Jan 2008
Bottled -

To make approx 22 pints

40g Chocolate Malt
125g Crystal Malt (Cracked)
1.5 kg Pale Malt Extract (Brupaks – 1 tins)
90g Dark Brown Sugar
13g Northern Brewer (hops 1)
5g Goldings (hops 2)
2.5g Goldings (hops 3)
Nottingham Brewers Yeast

Put malt in boil bag
Put bag in 12 pints of cold water
Bring to 64C for 15 mins. Move the boil bag up and down every 5 mins or so
Don’t let the mixture boil. Don’t squeeze just let water drip from it.
Add hops 1 when boiling
Add Malt Extract/Sugar off heat so it doesn’t burn (after 30 mins)
Add hops 2 after 40 mins
Add hops 3 after 55 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 1.040*
*SG after fermentation 1.0XX (approx 4-5% alcohol)
Made – 02th Jan 2008
Bottled –