Foresters Arms Ales
Instructions

These instructions cover all beer types. Note that some kits have two foil bags while some only have one.


Step 1

Step 1.

Put 4 to 6 litres of water into a pan and bring to the boil.

Step 2.

Open the foil bag marked number 1, take out the muslin bag which contains the hops and grains and place into the pan. Stir gently so all the ingredients in the bag are soaked. Replace the lid and boil for 30 minutes. Check the level of water in the pan every 10 minutes or so and top up with water from a boiling kettle. This is important for maximum flavour.

Note

If your kit only contains one foil bag the boiling time is 40 minutes.


Step 3.

Open the two cans of malt and stand these in a bowl of hot water for 10 minutes - this will soften the malt and make it easier to pour. Pour the softened malt into a sterilized bucket, swill out the cans with hot water and stir well.

Step 3 Step 3.1

Step 4

Step 4.

When the pan has been boiling for 30 minutes, open the second foil bag marked number 2 (if your kit has one) containing a muslin bag with the aroma hops. Add to the pan, stir gently and replace the lid. Boil for a further 10 minutes.

Note

Do not take out the first bag as it needs to boil for a full 40 minutes.


Step 5.

Make up the yeast starter by pouring the yeast into a cup containing 150ml water at 30ºC to 35ºC. Do not stir but leave for 10 to 15 minutes to activate.


Step 6 Step 6.1

Step 6.

When the full 40 minute boil is complete, remove the muslin bag or bags from the pan and place them in a bowl. Pour all the liquid from the pan into the bucket containing the malt and stir well.


Step 7.

Put the muslin bags, one at a time into a sieve and pour 4 litres of cold water over the bag - this can be done over the bucket or the pan and then the liquor added to the bucket. Finally drain and then discard the bag(s).

Step 7

Step 8

Step 8.

Top up the bucket with water to 23 litre. You are aiming for a temperature of 30ºC so use hot and/or cold water as appropriate to attain the correct temperature.


Step 9.

Stir well to make sure all the malt is dissolved and then take a hydrometer reading. A reading of 1-040 should be expected. If a lower reading is recorded, stir again as some of the malt may be at the bottom of the bucket.

Step 9

Step 10

Step 10.

Make sure the yeast starter temperature is within 5ºC of the temperature of the liquor in the bucket. Add a little of the liquor to the yeast starter to lift the temperature if it has cooled down too much. Finally, stir the starter and pour it into the bucket


Step 11.

Put the lid on the bucket and move it to a place having an ambient temperature of 28ºC to 30ºC. Leave to ferment out, a process which should take about 3 days. Take a hydrometer reading which should be between 1-012 and 1-008. If it is higher than this leave for another 24 hours and recheck. Once the correct specific gravity has been achieved, move the bucket to a cooler place around 18ºC and leave for 2 days - this allows most of the sediment to drop out in the bucket and not in your barrel or bottles. However, fermenting at 18ºC to 24ºC (as with an ordinary beer kit) will give a finishing gravity around 1-014 and will take longer. This will give you a sweeter beer and a fuller body.

Step 11

Step 12.

If barrelling the beer, add 100g of brewing sugar to the barrel. If bottling, add ½ teaspoon to each 500ml bottle. Leave in warm place to condition for about 2 weeks. Your beer should then be ready to enjoy.


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