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   A full-bodied yet balanced brown ale, with hints of nutty caramel and distinctive English hops.

 You will need:




  1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill*
  2. Place dark ale grain pack in 1 litre of hot tap water and steep for 20 minutes.
  3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
  4. Bring grain wort to the boil and simmer 20g of E.K Goldings hops in a boiling bag.
  5. After 15 minutes, turn off the heat, add 10g E.K. Goldings hops and steep for 10 minutes.
  6. Remove hop sock and pour hot wort into the fermenter.
  7. Add the fresh wort, top up with chilled and tap water to 20L at 20-25°C and stir vigorously for 5 minutes.
  8. Add British Ale II (WY1335), Safale SO4 or MJ M07 yeast, seal fermenter and store in cool conditions **



*  Use sanitised containers with lids.  Use chilled water to reach a satisfactory temperature and add yeast immediately. 

** Maintain a cool, even temperature in the fermenter, ideally at 20°C.  If temperature is too high, place your fermenter next to a brick wall or on a cement slab, or wrap it in a towel with one end in water.  Use a Brewers Choice Brewing Thermostat and old fridge for optimum brewing conditions.

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