Pale / Light Malt Extract - 500ml (Approx 700g) LME
- Stock: 1 In Stock
- Handy 500ml Size - Pale Liquid Malt Extract (LME)
- Produced From Malted Barley, With A Characteristic Malty Flavour. It Contains No Colouring, Preservatives Or Other Food Additives.
- Can Be Used As Part Of Your LME Recipes, Or Added To Any Light Beer Or Lager Ingredient Kit To Enhance Body.
- SPECIFICATION: 80-82 Brix - EBC 3-20
A Great Recipe By Karen.
Using 500ml of Balliihoo Pale Malt Extract and Cascade hops you can make 5 litres of Cascade Pale Ale using the following recipe.
You will need the following equipment:
A 5 Litre or larger Stock Pot - Pan - for mixing the extract and boiling hops
Mashing/Sparging Bag - to contain the hops
Measuring Jug
Mash Paddle Or Large Spoon. (A Colander is also useful for squeezing the hop bag after boiling.)
Timer
Hydrometer And Trial Jar.
Cleaner Steriliser
Thermometer
5 litre Fermenting Bucket or Larger And Airlock (Glass demijohns are not recommended as boiling liquid will be poured in to the fermenter)
Syphon And Bottling Equipment
Ingredients:
500ml of Light Malt Extract (Approx 700g)
35g Cascade Whole Leaf Hops weighed into 5g and 3 x 10g.
One sachet of beer yeast - US-05 American Ale yeast is a good choice for this recipe.
Instructions.
Boil 3 litres of water in the 5 litre stock pot. Meanwhile warm the bottle of extract in a jug of hot, but not boiling water. This will help soften the extract to make it easier to pour. Once the water in the pan is boiling, pour the extract into the pan and mix thoroughly. You can use a small amount of hot water (not boiling as it will melt the bottle) to rinse the remaining extract from the bottle.
Once the mixture has started to boil again, Start Your Timer - This boiling stage will be 1 Hour. Place the mashing and sparging bag in the pan carefully folding the edge around the rim of the pan. Make sure that the bottom of the mashing bag is submerged in the liquid. The hops will be added into this bag in 4 stages.
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Add 5 grams of Cascade hops straight away - this will add the bitterness to the beer.
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Add 10 grams of Cascade hops after 45 minutes
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Add 10 grams of Cascade hops after 55 minutes.
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Add the final 10g of Cascade hops with 1 minute remaining.
(Whilst the hops are boiling you can sterilise the fermenter ready for the brew.)
Once the timer has finished remove the pan from the heat. The mashing bag can be removed and squeezed carefully, using the spoon and colander.
After boiling you should be left with around 2 litres of liquid as some water will have boiled off. Transfer this to your fermenter. Top up to 5 litres using cold water. Mix the liquid thoroughly and then you can take a hydrometer reading which should be around 1036OG. Check the temperature and if below 25C you are ready to add the yeast. Sprinkle this on the top of the liquid - there is no need to stir in. Place the lid on the fermenting bucket and add the airlock.
Ferment at 20-25C for 7-10 days. Cooler temperatures may mean a longer fermentation. Once there are no further signs of fermentation, such as bubbles through the airlock or foam on the surface of the beer, take a sample in a sterilised trial jar and check the gravity with the hydrometer. If 1006 or lower the beer is ready to bottle.
VARIATIONS
If you would like a stronger amber beer you could add 100g of Crystal Malt via a steeping step prior to bringing your water to the boil. To do this you would heat the 3 litres of water to 70 C (Any warmer and you risk extracting tannins from the grain.) and then add 100g of crystal malt (Or Similar) to your sparging bag hold at 70 C for 30 minutes, agitating the grain occasionally to ensure it does not clump together. Then Remove the bag and move to the boiling and hop additions stage as above. Darker beers can also be made by substituting a small part of the crystal malt with roasted grain.
Alternative hops. Cascade gives a citrus flavour. If you’d prefer a spicy hop flavour try substituting part of the hop additions with Challenger hops. Or Citra for tropical fruit flavours.