Classic Beer Recipe

Classic Beer Recipe

Ingredients

• 900g malt extract
• 900g sugar
• 57g hops
• 1 tsp citric acid
• 1 tsp salt
• 1 tsp top fermenting yeast
• 18l water

Method:

1. Put citric acid aside. Place the other ingredients and 4.5l to 9l of the water in a boiler. Bring to the boil, then simmer for 30 minutes.
2. Place the citric acid and the remainder of the water into a fermentation vessel.
3. Pour in the contents of the boiler. Replace lid. Allow brew to cool below 27°C.
4. Add 1 teaspoon of dried top fermenting yeast, or the equivalent in liquid form.
5. Skim twice daily until frothing subsides—usually after 2 to 3 days.
6. When fermentation is complete, syphon the contents into 24 bottles; each bottle primed with 1 teaspoon of sugar. Alternatively, syphon the beer into a vessel containing 170ml of sugar dissolved in the minimum amount of hot water, then syphon into the bottles.
7. Cap bottles. Mature for at least 2 weeks, preferably 4 to 8 weeks.

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