Ben Evert.com

This is the third in a series of recipes taken from The Homebrewer’s Recipe Guide. 

“This easy recipe is typical of the traditional sharp-flavored British porters. While the process is quite simple, the flavors are anything but. This is a very good recipe for the beginning brewer, with results that are sure to impress”

Ingredients

6 2/3 pounds amber malt extract

1 1/2 pounds Alexander’s amber malt extract

1/2 pound black patent malt

1/2 pound crystal malt (60L)

1 teaspoon gypsum

1 1/2 ounces Kent Goldings hops (bittering)

1/2 ounce Liberty hops (aroma)

1 package English ale yeast

3/4 cup corn sugar for priming

Procedure

Place crushed black patent and crystal malt in water and steep at 155 degrees for 30 minutes.

Remove spent grains and add malt extract, gypsum and Kent Goldings hops.

Boil for 1 hour.

Add Liberty hops for the last 5 minutes of the boil.

Cool wort and pitch yeast.

Ferment for 10 to 14 days.

Bottle using corn sugar.

Age for 10 days

This is the second in a series of recipes taken from The Homebrewer’s Recipe Guide. 

“This is a basic brown in the tradtional style of northern England. It relies on a blend of malts to achieve its characteristic toasty flavor. Low hop bitterness and fruity yeast are also essential.”

Ingredients

3 1/3 pounds amber malt extract

3 1/3 pounds dark malt extract

1 pound cara-pils malt

1 pound crystal malt (80L)

2 ounces chocolate malt

1 1/2 ounces Kent Golding hops (bittering)

1 cup light brown sugar

1/2 ounce Fuggle hops (flavoring)

1/2 ounce Kent Golding hops (aroma)

1 teaspoon gypsum

1 package British ale yeast

1 cup light or dark brown sugar for priming

Procedure

Place crystal malt, cara-pils malt, amber malt and chocolate malt in water and step at 155 degrees for 1/2 hour.

Add gypsum and bring water to a boil and remove spent grains.

Add malt extracts, 1 1/2 ounces Kent Golding hops, and brown sugar.

Boil for 1 hour adding the Fuggles hops after 30 minutes and 1/2 ounce Kent Goldings for the last 5 minutes.

Cool Wort and pitch the yeast

Ferment for 7 to 10 days.

Bottle using 1 cup brown sugar.

Age in bottle for 7 days.

 

This is the first in a series of recipes taken from The Homebrewer’s Recipe Guide. There are a couple things to know about making these recipes. 

1. All recipes are for a 5 gallon batch

2. Most recipes are extract recipes

3. All recipes us liquid yeast

 

The name says it all. This style of classic ale can be found in every pub in London. It is a very light beer that is usually served hand drawn and at cellar temperature in London pubs. 

Ingredients

3 1/3 pounds light malt extract – this is usually 1 can

2 pounds light dry malt

1 1/2 ounces Kent Golding hops for boiling

1 ounce Cascade hops for finish

2 teaspoons gypsum

1 teaspoon Irish Moss

1 package London ale yeast

1/2 cup corn sugar for priming

Procedure

Combine malt extracts, gypsum and Kent Goldings hops in water

Boil for 1 hour

Add 1 ounce Cascade hops and Irish Moss for the last 5 minutes of the boil

Cool wort and pitch yeast

Fermentation should be complete within 10 days.

Bottle using corn sugar.

Age in bottle 5 to 7 days.

Basic British Brown Ale