Camilla's Folly Recipe

Apr 26, 2017

Camilla's Folly (8.5 Litres)

Waiting decades for your prince/princess charming can make you bitter. This interpretation of an Extra Special Bitter will make you happy for the wait, and the victory that much sweeter. English hops flavour this classic style, with pale malt at its base but some caramel, nutty tones tossed in for a nice complexity. A celebration of aromas and flavours worthy of a royalty toast!

Ingredients

1.3kg Northwest Pale Ale
250g Smooth Malt Extract
12g Fuggle Hop Pellets
12g Challenger Hop Pellets
Safale S-04 yeast
Dextrose Corn Sugar

Features:

Colour: Amber
Body: Heavy
Bitterness: Med/High
Approx. Alcohol Level: 6.5% ABV
Naturally Carbonated: Natural

Instructions:

Step 1: Mix

Clean and sanitise all equipment that will come in contact with the brew. In a 2 litre pan, mix a 250g pouch of Smooth Malt Extract with 500ml of water and bring to the boil. Add the Fuggle Hop Pellets and boil for 5mins. Then add the Challenger Hop Pellets, remove from the heat and steep for another 10mins. Cool the pan in a sink of iced water. Strain the cooled malt/hop mix into the Fermenting Vessel (FV). Add the Northwest Pale Ale to the FV. Fill the FV with cold water to the 8.5 litre mark. Sprinkle the S-04 yeast and fit the lid.

Step 2: Brew

Place the FV in a location out of direct sunlight and try to ferment between 20C-24C. Fermentation should take 7 to 14 days. At around day 7 check the specific gravity (SG). Check the SG again the following day and so on.

Step 3: Bottle

The brew is ready once the SG has stabilised over a couple of days. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps. Store the bottles upright in a location out of direct sunlight at or above 18C.

Step 4: Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind. Expect the alcohol content to be approximately 6.5 %ABV.