Continental Dark Beer
- 6 lb. dried light malt extract
- 1 oz. hops
- ¼ lb. sugar
- tablespoonful gravy browning
- pinch salt - citric acid - yeast - nutrient
Boil hops and salt for fifteen minutes in a quart of water. Take out bag, squeeze when cool enough and put hop-water into fermenting vessel. Add malt, sugar and citric acid. Make up to two gallons with boiling water, stirring to ensure malt and sugar are dissolved. Stir in gravy browning. Cover as directed and leave to cool to 65°-70°F. Add yeast and nutrient and ferment in 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 ‘fiat’ 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 ‘fiat’ and bottle.