Somerset buckden beer
This is an old recipe probaly 30 years old, which was gave to me by my uncle.
Ingredients:
60g Golding hops
900g malt extract
400g sugar
1 brewing yeast sachet.
Method:
In a stainless steel saucepan add 50g of hops and boil with 2 pints of water. Whist waiting to boil add the sugar and the malt extract in a fermenting bin. Once saucepan has boiled for 15 minutes, using a muslin sheet, strain contents in the bin. Put left over hops back into the saucepan and boil again for another 15 minutes, strain and add to the bin once more. Them fill the bin up with 9 litres (2 gallons) of cold water. Wait until the temperature is 20c before adding the yeast. Stir, cover then leave for 2 days.
After two days remove lid and skim of the dirty froth from the top of the brew put the lid back on. Repeat this process again after 24 hours, giving a quick stir, and adding the rest of the hops. Re cover and leave for 3 days.
After 3 days syphon the brew evenly into two demijohns. Topping then up with boiled cold water to make 4.5 litres. Fit the demijohns with bungs and air locks and leave for a further five days. This process will help clear the beer. A heavy sediment will gather at the bottom. After 5 days if the beer is clear it's ready for bottling.
Add 1 level teaspoon of sugar to each 570ml bottle. Syphon the beer in, being careful not to disturb the sediment.fill the bottle to 1-2 in of the top of the bottles. Seal with crown corks or plastic caps,, and store in a warm place for 5-8 days. Before drinking pour beer into a glass, as there maybe still be sediment at the bottle of the bottles.
This is an old recipe probaly 30 years old, which was gave to me by my uncle.
Ingredients:
60g Golding hops
900g malt extract
400g sugar
1 brewing yeast sachet.
Method:
In a stainless steel saucepan add 50g of hops and boil with 2 pints of water. Whist waiting to boil add the sugar and the malt extract in a fermenting bin. Once saucepan has boiled for 15 minutes, using a muslin sheet, strain contents in the bin. Put left over hops back into the saucepan and boil again for another 15 minutes, strain and add to the bin once more. Them fill the bin up with 9 litres (2 gallons) of cold water. Wait until the temperature is 20c before adding the yeast. Stir, cover then leave for 2 days.
After two days remove lid and skim of the dirty froth from the top of the brew put the lid back on. Repeat this process again after 24 hours, giving a quick stir, and adding the rest of the hops. Re cover and leave for 3 days.
After 3 days syphon the brew evenly into two demijohns. Topping then up with boiled cold water to make 4.5 litres. Fit the demijohns with bungs and air locks and leave for a further five days. This process will help clear the beer. A heavy sediment will gather at the bottom. After 5 days if the beer is clear it's ready for bottling.
Add 1 level teaspoon of sugar to each 570ml bottle. Syphon the beer in, being careful not to disturb the sediment.fill the bottle to 1-2 in of the top of the bottles. Seal with crown corks or plastic caps,, and store in a warm place for 5-8 days. Before drinking pour beer into a glass, as there maybe still be sediment at the bottle of the bottles.
Last edited:
