Pale Brown Ale
- 4 lb. roasted malt
- 1 lb. patent black malt
- 4 lb. demerara sugar
- 4 oz. hops
- 1 level teaspoonful salt
- ½ oz. citric acid
- yeast - nutrient
Bring seven quarts water to 150°F. Pour this into the polythene pail and add the malts at once. Put in the immersion heater, cover with polythene as already directed and wrap the vessel in a blanket to conserve warmth. Switch on the heater and keep the mash at 145°-150°F for seven-eight hours. At this stage you may carry out the starch test if you want to.
Strain the mash into the boiler and add .2 oz. hops, the salt (and a little coloring matter if you want to). Boil for one minute and then simmer for forty minutes. Then 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 sugar is dissolved and then make up to four gallons with boiling water. Cover as directed and leave to cool to 65°-70°F. Then add yeast and nutrient. Cover again and leave in a warm place for six-eight days.
If using hydrometer, take readings from five days or until 1.005 is recorded and bottle as directed. If hydrometer is not in use, allow fermentation to go on for a day or two longer until beer goes ‘flat’ and then prime - add sugar to restart fermentation as already explained.
If draught beer of this sort is required, then when the beer has gone ‘fiat’, it is merely bottled as directed ‘without priming.
Drink after a week or two.