Brown Ale
- 1½ lb. dark malt extract
- 2 lb. brown sugar
- 1½ oz. hops
- ¼ oz. citric acid
- small level teaspoonful salt
- tablespoonful black treacle
- 2 liquorice sticks - yeast - nutrient
Note. Liquorice sticks add colour and desirable flavour and are available from most chemists at about 2d. each, otherwise obtain them from home brew supply firms.
Boil hops and salt in a quart of water for fifteen minutes, take out bag, squeeze when cool enough and pour hop water into fermenting vessel. Add malt, sugar, citric acid and black treacle and make up to two gallons all but a quart. While sugar and malt are dissolving, boil the liquorice sticks in the remaining quart of water and when dissolved add to the rest. Stir well to ensure malt and sugar are dissolved and allow wort to cool to 6So-7oof. Add yeast and nutrient. Cover as directed and leave to ferment in warm place for seven-eight days.
If using hydrometer, take readings after five days until 1.00S is recorded and then bottle. If hydrometer is not in use, allow beer to ferment on until it goes ‘flat’ and then prime - add sugar to restart fermentation, as already directed, and then bottle. This recipe ought to be made as a frothing beer, but if draught beer of this sort is required, merely allow fermentation to go on until beer goes ‘flat’ and then bottle.