This is a Community Recipe created by nic-firth
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Crisp Crystal Malt (200 grams)
Challenger Pellets (50 grams)
NBS Ale Yeast 12g (1 packs)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 packs)
Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 22
Original Gravity: 1.043
Final Gravity: 1.010
ABV %: 4.3
Temperature °C: 66
Length (mins): 30
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
Bring 8L of water up to 67°C . Place the malt grains in a hop sock and soak them in the water for half an hour.
At the end of the half hour remove the hop sock full of grains from the water and bring it to the boil.
Place the 50g of Challenger hops in a hop sock and add them to the boiling water. Boil for an hour, to extract the bitterness from the hops.
At the end of the hour add the boiling water to a sanitised fermenter and add the liquid malt extract, stirring to mix the 2. Once the liquid malt extract is mixed thoroughly top up the fermentation bucket to 22L and stir vigorously to aerate the wort.
Secondary additions and timing:
Let the temperature of the wort cool to below 26°C before pitching the yeast.
Place the fermentation bucket somewhere where the temperature will be pretty stable around 18-20°C, leave it for 2 weeks then bottle.
Yeast: NBS Ale Yeast
Fermentation temperature/steps: 18-20°C for 2 weeks