Description

This mini mash kit arrives with all the ingredients needed to complete the recipe. Easily brew this beer with outstanding results using equipment that most people have readily available at home.

---

Ingredients Included

Crisp Crystal Malt (200 grams)
Challenger Pellets (50 grams)
Nottingham Ale Yeast 12g (1 packs)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 packs)

---

Method

Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 22
Original Gravity: 1.043
Final Gravity: 1.010
ABV %: 4.3
IBU: 24

THE MASH
Temperature °C: 66
Length (mins): 30
Out temp °C:
Out time (mins):

THE BOIL
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

Comments: