This was a bit of an experiment, and ended up a success! The golden syrup flavour really comes out in the finished ale.
- 500g coopers amber malt extract
- 35g fuggles/Goldings hops
- zest of 3 oranges
- 375g light brown soft sugar
- 12 pints of water
- 1 teaspoon Young’s super wine yeast extract
- Golden syrup
Put the hops and orange zest into a large pan and cover with 6 pints of water, boil for 30 minutes.
Meanwhile put your sugar and malt extract into a fermentation bin. Strain the hop water through a colander into the fermentation bin.
Stir well to dissolve all the sugar and malt extract. Pour in 6 pints of cold water and stir.
Check your gravity, it should be around 1040.
Add your yeast and leave to ferment for 3 weeks.
Whilst a lot of recipes state much shorter times I find the beer benefits from this extended time.
Don’t forget to check your final gravity, if you haven’t already and want to know the percentage of alcohol in your brew.
Add a level teaspoon of golden syrup to each bottle and siphon the beer into the bottles. Cap the bottles (or use swing tops) and place somewhere warm for 2 days before moving to somewhere cool.
The beer should be ready to drink in 2 weeks, 3 is better.