Pale Bitter
- 2½ lb. dried light malt extract - 4 oz. hops
- 2 lb. demerara or other brown sugar
- 2 pints strong freshly made tea
- level teaspoonful citric acid
- level teaspoonful salt – yeast - nutrient
Use four teaspoonfuls tea and allow to stand for five minutes.
Boil hops and salt in about a quart of water for fifteen minutes. Take out bag, squeeze when cool enough and pour hop-water into fermenting vessel. Add strained tea, malt, sugar and citric acid and make up to two gallons with boiling water. Stir well to ensure malts and sugar are dissolved and allow to cool to 65°F -70°F. Then add yeast and nutrient. Cover as directed and leave to ferment in warm place for seven-eight days. If using hydrometer, take readings after six days until 1.005 is recorded and then bottle. If hydrometer is not in use, allow fermentation to go on until beer goes ‘flat’ and then prime - add sugar to recommence fermentation as; directed - and then bottle. If draught beer of this, sort is required, merely allow fermentation to go on until beer goes ‘flat’ and then bottle.