Indian Pale Ale
- 3 lb. pale malt
- 1 lb. crystal malt
- 4 lb. demerara sugar
- 1 lb. golden syrup
- 6 oz. hops
- small level teaspoonful salt
- ½ oz. citric acid
- yeast – nutrient
Bring seven quarts water to 150°F. Pour into polythene pail and add both malts at once. Put in immersion heater, cover with sheet polythene as directed and wrap the vessel in a blanket to conserve warmth. Switch on heater and maintain mash at 145°-150°F for seven-eight hours. At this stage the starch test may be carried out if you want to try this.
Strain mash into boiler and add three ounces of hops and the salt. Boil rapidly for one minute and then simmer gently for forty minutes. Add remaining hops and simmer for a further ten minutes.
Put sugar, acid and golden syrup into fermenting vessel and strain the mash on to it through fine muslin. Stir well making sure all sugar is dissolved and then make up to four gallons with boiling water. Allow to cool to 65°-70°F, and then add yeast and nutrient.
Cover as directed and leave in a warm place for six-eight days.
If using hydrometer, take reading after six days until 1.005 is recorded and bottle as already directed. If hydrometer is not in use, allow fermentation to go on until beer goes ‘flat’ and then prime add sugar to restart fermentation as already directed and then bottle. If draught beer of this sort is wanted then merely let the beer ferment on until it goes ‘flat’ and then bottle.
Keep in bottle at least one month before drinking – though it may be used sooner if required.