Instructions
Bring 6 litres of water to between 65-70°c and steep the grains for 30 mins. Monitor the temp and add heat if it drops below 65°c. Remove the grains with a strainer, dissolve 600 gms of the Malt Extract in the liquid and bring to the boil. Add the 11 gms of Target, 7 gms of Challenger and 7 gms of Northdown hops. Boil for 65 mins then add 9 gms of Golding. Boil for a further 10 minutes. Turn off the heat, add the rest of the malt extract.
Add all malt extract at the start of the boil if boiling the full 23 litres.
Add 8 litres of cold water to the fermenting bin and strain the boiled liquid into the water. Top up the fermenting bin to 23 litres, ideally pouring the remaining water through the strainer to extract maximum flavour from the hops. Add the yeast when the liquid has cooled to 16°c. If in doubt use a thermometer to check the temperature. Take a hydrometer reading and record starting gravity. Move to a suitable area in the house with a temperature of 18°c and after 3 days, add 10 gms of Golding Hops and leave in the fermenter for 10 days until fermentation is complete. Bottle or Barrel and wait approx 1 - 2 weeks to clear.