GUINNESS 

3.6kg Dark Liquid Malt Extract

500g Roast Barley

50g Pride of Ringwood Hop Pellets

10g Fuggles Hops

500g Lactose

2 teaspoons Licorice Powder

2 teaspoons Precipitated Chalk

1 pkt Safale yeast

METHOD:- Add the chalk to 10 litres of water and bring to the boil.  Add the malt extract and the hops, bring back to the boil and simmer for 30 mins.  Meanwhile boil the roast barley in 1 litre of water for 20 mins and strain into the wort and sparge thoroughly.  Fine strain the wort into a fermenter.  Add the licorice and lactose and mix thoroughly.  Fill the barrel with water to the 3/4 level, ensure the temperature is between 20 - 28°C and pitch the yeast.  Allow to ferment in the normal way.  Two days before bottling add a 'hop tea' of the fuggles hops.  Bottle in the usual way.  Drink it within fifty years or it may go past its best before!!!! 

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With compliments

Tasmanian Home Brewing Supplies  179 Elizabeth Street Hobart 62 346230