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 (370 grams)
Target Pellets (20 grams)
Challenger Pellets (10 grams)
Northdown Pellets (10 grams)
East Kent Goldings ( GOLDINGS ) Pellets (10 grams)
NBS Classic English Ale Yeast 12g (1 packs)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 packs)
Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 23
Original Gravity: 1.042
Final Gravity: 1.011
ABV %: 4
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 26g of Target, Challenger and Northdown hops in a hop sock and add them to the boiling water. Boil for an hour, to extract the bitterness from the hops, put the East Kent Goldings hops in a hop sock 10 minutes before the end of the boil.
At the end of the hour add the boiling water to a sanitised fermenter and gradually add the liquid malt extract, stirring to dissolve it. Once the malt extract is dissolved thoroughly top up the fermentation bucket to 23L 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 Classic English Ale
Fermentation temperature/steps: 18-20°C 2 weeks