This will show you how to make 20 litres of a London Pride ale using a mixture of grains and extract, plus hops. You just need a 15L pot and a grain bag, and the usual kit brewing gear. You use extract to make up half the gravity, and grains the other half.
In a nutshell:
Mash your grains at 65*C using the grain bag in your pot, sparge the grains with enough water to make the volume up to about 11 litres and boil with hops, stir in your extract at the end and cool in the sink for a while (down to about 40C perhaps), then transfer to FV via a sterile sieve and top up to 20 litres with cold water.
Example
London Pride 20 Litres
OG 1048
Bitterness 33 IBUs
ABV 4.6%
Maris Otter 1500g
Dried Light Malt Extract 1400g
Crystal 400g
Black malt 50g
Target 10g 60 mins
Northdown 14g 15 mins
Challenger 14g 15 mins
Irish Moss 5g 15 mins
Method:
Mash: Soak all the grains in a fine mesh or nylon bag in 6 litres of water at 65*C for 45-60 mins. Keep the pot well wrapped to retain the temp.
Sparge: Remove the bag and either:
a) place the bag in another vessel in another 6 litres of water at about 75*C, leave for ten minutes and stir and then combine the two worts. Or
b) just lift the bag out of your pot and place on a colander over the pot. Pour hot water through the grains in the colander until you have 11-12 litres to boil. You could boil a kettle and then fill to almost the brim with cold water. Probably three times for about 6 litres. You will lose about 1 to 1.5 litres of water to the grain, soaked in. If you have a 15L pot, fill to about 2-3 inches from the top. You need to test that your cooker will boil this amount.
Boil: Bring wort to the boil and then add Target hops. You could use Admiral or Pilgrim hops instead. Or some Challenger or Northdown, and use 14g instead of 10g.
45 mins later add the 15 min hops and the Irish Moss
15 mins later switch off. Stir in the dried extract gradually.
Cool: Put the pot in cold water in the sink, change the water when it gets warm. Put the lid on when the temp gets down to 80C to protect against infection.
Transfer and pitch yeast: Pour the wort through a sterilised sieve into your sterilised FV. When the temp drops to 20*C take a hydrometer reading and pitch the yeast.
Adjusting Gravity: If the OG is below 1048 you could mix some DME with a little boiling water and add it to the FV. 100g DME will add about 2 gravity points in this 20 litre recipe, so for example would raise OG from 1045 to 1047. If you are over gravity, you can add some water.
In a nutshell:
Mash your grains at 65*C using the grain bag in your pot, sparge the grains with enough water to make the volume up to about 11 litres and boil with hops, stir in your extract at the end and cool in the sink for a while (down to about 40C perhaps), then transfer to FV via a sterile sieve and top up to 20 litres with cold water.
Example
London Pride 20 Litres
OG 1048
Bitterness 33 IBUs
ABV 4.6%
Maris Otter 1500g
Dried Light Malt Extract 1400g
Crystal 400g
Black malt 50g
Target 10g 60 mins
Northdown 14g 15 mins
Challenger 14g 15 mins
Irish Moss 5g 15 mins
Method:
Mash: Soak all the grains in a fine mesh or nylon bag in 6 litres of water at 65*C for 45-60 mins. Keep the pot well wrapped to retain the temp.
Sparge: Remove the bag and either:
a) place the bag in another vessel in another 6 litres of water at about 75*C, leave for ten minutes and stir and then combine the two worts. Or
b) just lift the bag out of your pot and place on a colander over the pot. Pour hot water through the grains in the colander until you have 11-12 litres to boil. You could boil a kettle and then fill to almost the brim with cold water. Probably three times for about 6 litres. You will lose about 1 to 1.5 litres of water to the grain, soaked in. If you have a 15L pot, fill to about 2-3 inches from the top. You need to test that your cooker will boil this amount.
Boil: Bring wort to the boil and then add Target hops. You could use Admiral or Pilgrim hops instead. Or some Challenger or Northdown, and use 14g instead of 10g.
45 mins later add the 15 min hops and the Irish Moss
15 mins later switch off. Stir in the dried extract gradually.
Cool: Put the pot in cold water in the sink, change the water when it gets warm. Put the lid on when the temp gets down to 80C to protect against infection.
Transfer and pitch yeast: Pour the wort through a sterilised sieve into your sterilised FV. When the temp drops to 20*C take a hydrometer reading and pitch the yeast.
Adjusting Gravity: If the OG is below 1048 you could mix some DME with a little boiling water and add it to the FV. 100g DME will add about 2 gravity points in this 20 litre recipe, so for example would raise OG from 1045 to 1047. If you are over gravity, you can add some water.
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