- 4 lb. pale malt
- 2 lb. white sugar
- 1 lb. demerara sugar
- 2 tablespoonfuls black treacle
- 3 oz. hops
- 1 small level teaspoonful salt
- ½ oz. citric acid
- lager yeast - nutrient
Bring seven quarts water to 150°F. Pour into polythene pail and add the malt at once. Put in immersion heater, cover with sheet polythene as directed and wrap vessel in blanket to conserve warmth. Switch on heater and maintain mash at 145° -150°F for eight hours. You may try the starch test at this stage if you want to.
Strain the mash into boiler and add the salt and two ounces of hops. Bring to boil and simmer for forty minutes. Add remaining hops and simmer for a further ten minutes.
Put both sugars, treacle and citric acid into the fermenting vessel and strain mash on to it through fine muslin. Make up to four gallons with boiling water and allow to cool to 65° - 70°F. Add yeast and nutrient, cover with sheet polythene as directed and leave to ferment for six-eight days.
If using hydrometer, take readings after six days until 1.005 is recorded and then bottle. If hydrometer is not being used, merely allow fermentation to go on until beer becomes ‘flat’ and then prime - add sugar to recommence fermentation - and then bottle.
If draught beer of this sort is wanted, merely allow fermentation to go on until beer goes ‘flat’ and then bottle.
May be used a week or so after clearing, but better if kept for three weeks or more before being used.
- 4 lb. pale malt
- 3½ lb. white sugar
- 3 oz. hops
- small level teaspoonful salt
- ½ oz. citric acid
- lager yeast - nutrient
Bring seven quarts water to 150°F and pour into the polythene pail. Add the malt at once. Put in the immersion heater, cover the vessel with polythene and wrap the vessel in a blanket to conserve warmth.
Switch on the heater and leave for seven-eight hours. At this stage you may carry out the starch test if you want to. Strain the mash into the boiler, add two ounces of hops and the salt. Boil for one minute and then simmer for forty minutes. Add remaining hops and simmer for a further ten minutes.
Put the sugar and acid in the 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.
Cover with sheet polythene and allow to cool to 65°-70°F. Then add the yeast. Cover as directed and leave in a warm place for eight-ten days. If using the hydrometer, take readings after six days and until 1.005 is recorded and then bottle as already directed.
If you are not using the hydrometer, allow beer to ferment out by leaving for a day or two longer or until the beer goes ‘flat’. Then prime - add sugar to restart fermentation - as already explained.
Keep for six weeks in bottles before using. This can, of course, be used sooner than this, but this lager is better for being kept a few weeks.
- 2½ lb. pale dried malt extract
- 2½ oz. hops
- 1½ lb. sugar
- ¼ teaspoonful (level) citric acid
- ½ teaspoonful salt - yeast - nutrient
Boil hops and salt for about fifteen minutes in a quart of water. Take out the bag, squeeze when cool enough and pour the hop-water into fermenting vessel. Add malt, sugar and citric acid and make up to two gallons with boiling water.
Stir well to ensure malt and sugar are dissolved and then allow to cool to 65°-70°F. Add yeast and nutrient, cover as directed and ferment in a warm place for five-six days. If using hydrometer, take readings after five days until 1.005 is recorded and then bottle. 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 a draught beer of this sort is required, merely allow fermentation to go on until beer goes ‘fiat’ and then bottle.
