Post date: Apr 14, 2009 1:57:30 AM
Makes 23 L at 4-5%.
Fermentation: up to 10 days.
Bottle for 14 days (the longer the better).
Ingredients:
1 can of Pale Ale Malt Extract (Bru-Mix)
1.2 kg of Dextrose (NOTE: remove 1 1/4 cups for priming)
1 pack of Wine Yeast
In a large pot boil 5L of water, then remove from heat. Add all ingredients (except yeast and 1 1/4 cups of dextrose for priming) and stir. Add mixture to fermenter. Add water to fermenter until its 3/4 full. Add yeast and then airlock. Once its done fermenting, rack brew into bucket, add 1 1/4 cups of dextrose and water to fill (23L), stir a little, then bottle.
Optional: Flavor your beer with a couple of teaspoons of fruit or berry extract, added during fermentation (example: raspberry, orange, cranberry, etc.)