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Recipes 
Golden English Mild

 GRAINS/MALT  HOPS  YEAST/EXTRAS
5 lbs. Pale Extract
1 can Lyle's Golden Syrup
1/2 lb. Victory grain
1/2 lb Wheat grain
 1/2 oz. Kent Golding Hops (boil)
1/2 oz. Fuggle Hops (late boil)
1/2 oz. Kent Golding Hops (finish)
 British or Irish Ale Yeast
 INSTRUCTIONS:
1. Heat 2 gallons of water until steamy and place mesh bag with grains into water. Cover the kettle, turn heat OFF and let steep for 20 to 30 minutes, agitating GENTLY every few minutes.
2. Remove grains. Turn heat back on and bring to a slow, simmering boil.
3. Add the "boil" hops and begin timing a 30 minute cooking cycle. Keep heat high enough to maintain a gentle simmering boil.
4.In the last 10 minutes of the 30 minute cycle add the "late boil" hops.
5. In the last 5 minutes of the 30 minute cycle remove the kettle from heat, and add the malt extract and Lyle's, or Rice Solids, or Candi Sugar. Stir to thoroughly dissolve.
6. Return to heat and bring back to a simmer. Add the "finish" hops and continue to simmer only an additional 1 to 2 minutes.
7. Cover the kettle, remove from heat, and cool to approximately 70 degrees F before adding to your sanitized fermenter with additional water to make 5 gallons total volume and adding yeast.
 NOTES:
Remember that using the proper size kettle and enough water is also a critical factor in controlling color. We have a selection of kettles in either ceramic or stainless to suit most needs.

We strongly suggest using a Wort Chiller to hasten the cooling and help protect your beer from contamination. Proper cooling, and temperature stabilization during fermentation is really quite easy. Let us explain it to you.

Don't forget the benefits of using Irish Moss and Geletin to help get more by-products out of your beer, making it cleaner tasting, clearer, and limiting the sediment layer in your bottles.

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