Making Beer at Home: Light ale recipe
1 kg/2 lb 2 oz malt extract
1 kg/2 lb 2 oz light brown sugar
50g/1-3/4oz Wye Challenger (Golding) hops
12-5 litres/22 pints hard water
1 Dissolve the malt extract and sugar in hot water. Add the lemon juice. Bring to the boil and simmer for 20 minutes.
2 Vigorously boil the thinly pared rind of the lemon with all but a handful of the hops in another pan of water for 45 minutes.
3 Strain the hop liquor into the wort and top up with cold water to 13.6 litres /3 gallons.
4 Pitch in an active ale yeast, cover and ferment at around 17.8°C/64°F. Skim and stir on the second and third days, then add the remaining hops, wetting them thoroughly so that they sink into the wort. Cover and leave the fermentation to finish.
5 Siphon into sterilized bottles, prime at the rate of 5 ml (1 level teaspoon) of sugar per 1.15 litres / 1 quart, seal and store for three weeks.
Makes 13.6 litres/3 gallons.