Session Ale

Pete & Doug's Session Ale

Final Volume                                   25 litres

Original Gravity                       1.035 to 1.046

Pale Malt (you can adjust
the amount of pale malt you use –
more increases the alcohol content;
less reduces it)                                   2400 gm
Flaked Maize                                        500 gm

Fuggles Hops                                         60 gm
Goldings Hops                                       15 gm
Goldings Hops                                       10 gm

Mash Water                                          15 litres
Dry Lager Yeast                                     1 packet
--OR--  Liquid Lager Yeast                    1 vial

1) Heat the mash water to 73-76°C and stir in the malt and the flaked maize
2) Stir until thoroughly mixed. Ensure that the mash temperature is 63-66°C
3) Let rest for 90 minutes checking that the temperature remains at 63-66°C
4) Heat about 20 litres of water to 75-80°C for sparging
5) Sparge until you collect 25-27 litres of wort
6) Bring to a boil and add the Fuggles hops and the first 15 gm allotment of Goldings hops
7) After 90 minutes of boiling, turn off the heat and add the second 10 gm allotment of
Goldings hops
8) After 15 minutes strain off the clear wort into the primary fermenter. Top up if necessary
with boiled water. Cover the primary fermenter and let the wort cool
9) If you were not able to make a yeast starter the night before, take about 2 litres of the wort
and quickly chill to make a yeast starter. Add the yeast to the starter wort once it has cooled
to 70°C. If you prefer not to make a yeast starter, simply follow the instructions that come
with your yeast
10) Once the main batch of wort has cooled to 70°C, take a hydrometer reading, then pitch the yeast, stirring vigorously. Loosely cover your primary fermenter with the bucket lid
11) After 3-5 days, (when the yeast head has fallen), transfer to the secondary fermenter and fit the air lock
12) After 7 to 10 days in the secondary fermenter transfer back to the primary fermenter and
bottle (or keg) your beer
13) Sample after 7 days in the bottle/keg