Mashing/Extract Beer Recipes

The following beermaking recipes have been formulated to taste similar in flavour and style to commercial beers.

FULLERS ESB TYPE USING THE MASHING/SPARGING METHOD

To make 5 Gallons/23 Litres of Bitter

Ingredients

4 kilos Crushed Pale Malt
450 grams Flaked Maize
15 grams Target Hops (60mins)
10 grams Challenger (60mins)
5 grams Northdown (15 mins)
10 grams Goldings (15 mins)
1 teaspoon of Yeast Nutrient
1 teaspoon of Irish Moss
1 Gervin Ale Yeast

Method

Heat 14 litres of water to 165 oF (74 oC) and stir in crushed grains and flaked maize. Mash at 154 oF (68 oC) for 60 minutes. Stir in boiling water into mash to boost temperature to 168 oF (76oC) and keep constant temp. for 5 minutes. Recirculate for 20 minutes then begin running off wort. Sparge with 9 litres of water at 170 oF (77 oC). Boil wort for 90 minutes, adding hops to boil for the times indicated in recipe. Add yeast nutrient and irish moss with 15 minutes left in boil. Cool wort and transfer to fermenting bin. Aerate work and pitch yeast. Ferment at 70 oF (21 oC) for approx 5 days. Then rack into a secondary fermenting vesselfor a few days. When the S.G. has reached 1.002, bottle beer and prime beer bottles with 1 level teaspoon of sugar per pint bottle. Finally cap bottles.

FULLERS ESB TYPE USING MALT EXTRACT

To make 5 gallons/23 litres of beer

Ingredients

500 grams of Muntons Light Dried Malt Extract
1.8 kilos of John Bull's Liquid Light Malt Extract
500 grams crushed pale malt
500 grams whole crystal malt
1 kilo of Glucose powder
15 grams of Target Hops (60 mins)
10 grams of Challenger Hops(60 mins)
10 grams of Kent Golding Hops (15 mins)
5 grams of North Down Hops(15 mins)
1 teaspoon Yeast Nutrient
1 teaspoon Irish Moss
1 sachet of Gervin Ale Yeast

Method

In a large boiling pan, heat 3.2 litres of water to 165oF (74oC). Add grains (easier to manage if in a grain bag). Submerge grain bag and let grains steep at around 154oF (68oC) for 45 minutes. While grains steep in a separate vessel heat 8.5 litres of water. When this starts to boil lower heat and remove 1 litre of water and add to the vessel with grain steep. Place a colander over the vessel with hot water in and pour the grain 'tea' and its water through the colander into vessel of hot water. Reheat this vessel to a boil, then stir in the dried malt extract and add first charge of hops and begin the 60 minutes boil, with 15 minutes left in the boil add sugar, remaining hops, yeast nutrient and irish moss. Turn off heat and stir in liquid malt extract. Stir well to dissolve the extract. Then resume heating for the last 10 minutes. At the end of the boil, cool wort and transfer to a fermenter. Add water to make up to 5 gallons. Ferment at 70oF (21oC).for approx. 5 days then rack into a secondary fermenter and bottle a few days later or when S.G. has reached 1.002.