Alison holst ale beer recipe

I used to have a recipe that was a concentrated one that you put so much in a bottle and then added water, bottle and leave till ready. I t was a light beer but I have lost recipe, so hoping someone may have it. Thanks :)

Bumping as it sounds interesting!

sure it wasn't Ginger Beer!Have googled to see if I can find the ale recipe.

http://www.holst.co.nz/Recipes

would it be root beer!

chip you there!

Did you find your recipe!would be interested in what it was, thanks.

sorry I forgot I had posted this. No it was not ginger beer it was a light ale. Yes I had tried googling it but never found it so will have to try and find mine. Will post if I do and thanks.:)

*Fingers Crossed*that you find it, good luck with your search.

To make about 40 750 ml bottles

1 Kg white sugar
1 Kg soft brown sugar
about 1.5 Kg Light malt extract
1 tsp Epsom salts
1 tsp common salt
150 g dried hops
I (about 5g) pkt Lager beer yeast
or 2 tsp DYC granulated yeast
Brewers finings (optional)

Combine the sugars, malt, and salts
with 2 litres of boiling water. Strain
into a 10-20 litre plastic container,
then add 4 more litres of boiling
water.

Simmer the hops in 5 litres of water
for 30 minutes, then strain the liquid
into the plastic container, too.
Leave to cool to 30oC.

Mix the yeast with a cup of blood temperature
water and 2 tsp sugar,
and leave to start working while the
hot liquid cools.

Add the bubbling yeast mixture to the
30oC brew, cover loosely, or fit with a
water lock, and leave to ferment at a
warm room temperature for 10-14
days (Longer in colder weather).
If you want very clear beer, add
finings and leave the beer to stand,
following the manufacturers
instructions concerning quantity and
time. (We do not usually add finings,
and find that the beer is quite clear.)

During this time, organise the bottles
you will use for bottling the
beer, washing them thoroughly, then
sterilising them in a low oven for half
an hour, or filling them with a dilute
solution of metabisulphate (about 1
tbsp to 10 litres), then leaving them
to stand upside down to dry. Once
bottles are ready, cover the openings
with pieces of foil. (Empty plastic
soft drink bottles make good
containers. Use the metabisulphate
bleach to sterilise them, and their
screw tops.)

When the beer is clear, siphon off the
clear liquid into a clean container.
Pour 1 cupful into each 750 ml bottle,
and a proportionate amount into
bottles of other sizes, add half a
teaspoonful of sugar to each 750 ml
bottle, then nearly fill the bottles with
cold water. Top with crown tops, or
screw the tops on to the plastic
bottles.

Leave for about 2 weeks, before
drinking. You can judge when the
beer is bubbly by squeezing the
plastic bottles. They are rigid when
ready. Refrigerate bottles before
opening, taking care not to disturb the
sediment in the bottom.(If lager yeast
is used the sediment should stay on
the bottom.) It is a good idea to
decant the beer from the bottle into a
glass jug, and to fill glasses from this.
For the best results, drink your beer
l-3 months after making it.

The recipe I posted is one Alison Holst published, and one she attributes to her son Simon. There's quite a nice little bit of history as an introduction, but I left that out otherwise it would have ended up far more lengthy.

Lurtz thank you very much for your trouble, much appreciated.I will copy & paste it now for hubby.CHEERS!

You are very welcome:-)Below, I have copied the introduction Alison Holst wrotewith this recipe.

Home Brew

I loved the stories that my father used
to tell me, about his childhood. His
father owned a little brewery in
Rangiora, in North Canterbury, and
my father and his cousin had a
wonderful time playing around the
little stream, beside the water wheel
that fed the brewery. What a far cry
from the high technology breweries
of today!

Perhaps our family inherit our love of
brewing from him. Simon, three
generations away from this old man
regularly makes beer which I think is
the best home-brew that I have ever
tasted.

Thanks lurtz, thats the one, just found my copy after looking in my pile of recipes that I will use ( yeah right) I knew someone would help though, great site for this., cheers :)

Well fancy that!Thanks that is interesting I lived in Rangiora for 20 years until last September!