Extra special bitter ale

4.

5 litres of water heated in a suitable container, cleaned and sterilized (e.

g.

, steel, aluminum or enamel), when it is hot and mix the malt extract, a little at a time and stir constantly.

Bring to a boil, add half of the hops, and if required by the recipe and malted grain crumbled.

Stir well and bring rapidly to boil, stir and simmer for 25 minutes.

Add the rest of the hop, continue to boil for another 5 minutes.

Remove the Pan from the heat and let it cool for a few minutes.

Put the sugar into the container for fermentation and add the wort filtering.

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Pour hot water into the filter to clean it up and let it drip dry.

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Stir the mash until the sugar has completely dissolved.

Water filled up to 23 liters, let it cool down to 24 degrees (very important! wait the 24 degrees or the yeast, which will be added later, die).

Controlled by means of a ' beer flyoverpasific ' if the original specific gravity of the must correspond to that of the recipe, add sugar if necessary.

Add the sachet of yeast and shake vigorously.

Cover the bowl with a cloth and let stand the wort in a warm place (20- -25 degrees) from 5 to 14 days (average 7) until the end of fermentation.

After day 1 is formed on the surface of the foam that must be removed before the end of the fermentation process it may be necessary to remove the foam a second time.

The fermentation is finished when no more bubbles rise up into the surface or when the specific gravity is what you expect from the recipe.

The beer is ready to be bottled.

Put in sterilised bottles from 1/2 litre 1 teaspoon sugar and fill up to 2.

5 inches from the rim using a rubber tube.

If the tube also has a siphon is easier not to suck the sediment.

The sediment can be retrieved and stored in the freezer as yeast for subsequent production.

Corked bottles with Crown caps using a corking machine and keep them to 21- -25 degrees for 4- -7 days.

Sugar is used to produce the gas, if you add more the bottle will explode if you add less beer will be less sparkling water.

Move the bottles in a cool place (7- -10 degrees) for 5- -10 days.

This operation serves to make deposit sediment.

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The beer is ready but will be more good if left longer in the bottle, the top is reached one month after bottling.