Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth, PL4 6PE - http://www.hopshopuk.com

Malt Extract Beers

These recipes are all taken, with permission, from the booklet Brewing with Malt Extract written by Clive Donald. This contains many more recipes for other styles of beer along with comprehensive instructions on how to brew them. All of these recipes suggest the use of Brupaks Malt Extracts and Wyeasts, both of which are, by coincidence, distributed exclusively in the UK by Clives company, Brupaks. As I believe that both these products to be of the highest quality I, personally, would go along with his suggestions as, when I make beer, I want nothing but the best, which these are.

Yorkshire Bitter
The drinkers of Yorkshire prefer their bitters with a soft palate and a thick creamy head. Although some examples have hop character the majority are malt accented. This recipe makes 5 gallons (23 litres) with an original gravity of 1040. The beer will have an ABV of about 4% and a bitterness of around EBU 30

3kg Brupaks Premium grade Pale Malt Extract
250g German Carahell Malt
50g Fuggles Hops
25g WGV Hops
35g Styrian Goldings (finishing)
Wyeast London or London ESB

London Bitter
The bitters of London and the South-East tend to have a much more assertive hop character than their northern counterparts, not just in hop bitterness but also in aroma. This recipe makes 5 gallons (23 litres) with an original gravity of 1053. The beer will have an ABV of about 5.5% and a bitterness of around EBU 40.

3kg Brupaks Premium Grade Pale Malt Extract.
1kg Spraymalt Medium
250g Crystal Malt
50g First Gold Hops
25g Bramling Cross Hops
50g East Kent Goldings (finishing)
Wyeast London or London ESB

India Pale Ale
These beers were originally brewed for the armed forces serving in India. To ensure that they arrived in good condition after several weeks at sea, they were high in alcohol and very heavily hopped. This recipe makes 5 gallons (23 litres) with an original gravity of 1060. The beer will have an ABV of about 6% and a bitterness of around EBU 55. This is a full bodied IPA with a firm hop bitterness. It will benefit greatly from being bottled and matured for a few months before being drunk.

4.5kg Brupaks Premium Grade Pale Malt Extract
250g Crystal Malt
100g Challenger Hops
50g Cascade (finishing)
Wyeast London ESB

Irish Stout
The main characteristic of Stout is a burnt bitterness, quite different from the bitterness provided by the hops, which is derived from the copious amounts of roasted unmalted barley that is included in the grain bill. This recipe makes 5 gallons (23 litres) with an original gravity of 1040. The beer will have an ABV of about 4% and should have a bitterness of EBU 35.

3kg Brupaks Premium Grade Dark Malt Extract
500g Roasted Barley
35g Northdown Hops
10g Galena Hops
No finishing hops are required.
Wyeast Irish

Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth, PL4 6PE - http://www.hopshopuk.com