Light Mild Ale
- 2 lb. light dried malt extract
- ¼ lb. caramelized malt extract – 2 oz. hops
- 1½ lb. demerara sugar
- 1 level teaspoonful citric acid
- small level teaspoonful salt – yeast – nutrient
Boil hops and salt in about a quart of water for fifteen minutes. Take out the bag, squeeze when cool enough and pour hop-water into fermenting vessel. Add the malts, sugar and citric acid and make up to two gallons with boiling water – in two stages if your boiling utensil will not hold two gallons. Add nutrient, stir well to ensure malts and sugar are dissolved and then allow wort to cool to 65°F -70°F. Add yeast, cover as directed and leave in a warm place for seven-eight days. If using hydrometer, take readings after five days until 1.005 is recorded and then bottle to produce sparkling beer. If hydrometer is not being used, allow fermentation to go on until beer goes ‘flat’ and then prime – add sugar to recommence fermentation – and then bottle. If draught beer of this sort is required, merely allow fermentation to go on until beer goes ‘flat’ and then bottle.