Sanitise all equipment and rise before using.
Bring 6 litres of water to between 65-70 C and steep 350g of the crystal malt for 30 mins. Monitor the temp and add heat if it drops below 65 C. Remove the grains with a strainer and bring the liquid to the boil.
Dissolve the malt extract and 15g of the Progress hops and 20g of Goldings. Boil for 30 mins. Add a further 10g of Progress hops and 15g of the Goldings and boil for a further 30 minutes. Add a further 15g of the Goldings for another 2 mins.
Add 8 litres of water to a the fermenting bin then strain the boiled liquid into the water. Top up the fermenting bin to 21 litre mark. Ideally pouring the remaining water through the strainer to extract maximum flavour from the hops. Add the yeast when the liquid has cooled, if in doubt use a thermometer to check the temperature. Take a hydrometer reading and record starting gravity. Place a clean tea towel over the top of the fermenting bin then place the lid loosley on top. Move to a suitable area in the house and leave until fermentation is complete. Bottle or Barrel and wait approx 1 - 2 weeks to clear.
This will give you an ABV of around 3.5%.
See our Need to know - Barrel or Bottle section for more information.
As with all extract recipes, you can add or change the ingredients to personalise the brews. The options are endless but here are a few suggestions to get you started:
* Add 2 teaspoons of crushed coriander seed to the boil.
* Add Kaffir Lime leaves at the end of the boil for a refreshing zing.
* Try adding fresh grated ginger for the last 15 mins of the boil
* Exclude the crystal malt for a golden coloured ale.
* Try using different yeasts as they all add individual character to your beer.
* Try using different hops. You will need to alter the qty's to allow for different alpha contents.
* You can add more malt extract to increase the ABV. 500g will increase by around 0.5%. Add to the pan after boiling is complete otherwise you will alter the bitterness.
Boil 175ml of sugar or 300ml of plain dried malt extract in 1 pint of water. This is your priming solution.
Sterilise and rinse a suitable container (ideally another fermenting bin) and add the boiled sugar priming solution.
Place you beer on a table or kitchen work surface and the clean fermenting bin on the floor.
Fill a plastic syphon tube completely with water (no bubbles) and cover both end with your thumbs. (Wash your hands prior to this to ensure good hygiene).
Quickly place one end of the syphon tube into the beer and then slowly lower the other end into the bottom of clean fermenting bin. Remove your thumb and let the liquid transfer. Ensure that the ends of the syphon remain under the surface of the liquid at all times but be careful not to disturb the yeast sediment when you get near the bottom. If you carefully tip the beer at the end it enables you to get more of the liquid out without transferring the sediment. Don't worry if a bit goes in, your beer will be fine. Take a final hydrometer reading.
Place your beer on a high surface and syphon (without splashing) into your clean, sterilised bottles or use a fermenter + tap and little bottler. Leave about 2.5cm of air space at the top to allow enough C02 to form.
If you using glass bottles and crown caps, Boil your lids for 5 minutes to sterilise, allow to cool and then use a capper to seal your bottles.
Keep the beer somewhere warm for a week to allow the priming sugar to ferment then store for another week or so to allow to clear. Chill as required before serving. There will be a small amount of sediment at the bottom of the bottle so be careful when pouring and leave the last bit in the bottle so you do not disturb the sediment resulting in cloudy beer. Don't worry of you do though, it will taste fine and will do you no harm!