Beer Style: Old Ale (19A)
Recipe Type: extract
Yield: 5 US gallons
A quick and easy to make, hoppy ale that doesn't compromise on taste but doesn't cost a fortune either.. Quantity and variety of hops can be varied but I like the punch of the Challenger with the aroma of the Cascade.
Bring a gallon of water to the boil and add your Challenger hops (If they are in a muslin bag it saves on straining!) cover and simmer for 45minutes and then add the cascade hops (If you are only using the challenger then allow to simmer for a full hour) and simmer for a further 15minutes. Meanwhile pour the malt into your sterilised fermenter, fill the kettle and rinse the remainder of the malt from the bucket and add to fermenter. Stir thoroughly to dissolve malt. When the hop liquor is ready, strain onto the malt and stir thouroughly until you are sure the malt is dissolved. Make up to 5 gallons with cold water and allow to stand until room temp (18-24 degrees C) Pitch the yeast and cover vessel. Allow to ferment for 7-10 days (When it's ready fermentation will have slowed to the point there are just a few flecks of foam forming on the service.)
Siphon to bottles and prime with brewing sugar (1 teaspoon per 1/2 litre) allow to condition for 10-14 days at around 20 degrees centigrade then move to a cool room for a futher 3-4 days or until completely clear. Enjoy!
Source: Captain Reech