Ingredients:
20l of unchlorinated water
1.8 kg pale malt extract
350g caramel malt
120g roasted barley
1 kg Maris Otter pale malt
250g Munich malt
30g Pacific Gem bittering hop
30g Kent Goldings finishing hops
30g Hallertaur Mittlefrueh finishing hops
250g fresh heather tips
Yeast (eg Wyeast 1318 London Ale III style or 1728 Scottish Ale)
For bottling add 200ml malt extract
Method:
As with most of the other recipes here, this has been gauged to make 20l of ale. Only a basic listing of ingredients is given, and for a brewing method please see this page for a step-by-step guide. Also see this page for a list of the equipment you'll need.
This gives a strong strength beer and the main difference to the standard beer recipe is the addition of heather tips which should be added at the same time as the finishing hops (ie they should be added ten minutes before the boil is complete). These should be taken out of the liquid at the same time as the hops. After this step follow the instructions given in the basic extract brewing page to make your beer.
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