Instrucciones

• 1 - Prepare Ingredients:
  Measure all malt extract, hops, elderflower syrup, sugar, and prepare chamomile tea by steeping bags in 300ml near-boiling water for 15 minutes.
• 2 - Boil Wort:
  In a large pot, bring 3.5 liters of water to a boil. Add pale malt extract and East Kent Goldings hops. Boil for 60 minutes, stirring occasionally.
• 3 - Add Elderflower & Chamomile:
  With 10 minutes left in the boil, add elderflower syrup and steeped chamomile tea (strain tea bags). Continue boiling to integrate flavors.
• 4 - Cool & Transfer:
  Cool wort rapidly using an ice bath or wort chiller to below 25°C. Transfer to sanitized fermenter, topping up with clean water to 5 liters total.
• 5 - Fermentation:
  Pitch English ale yeast into cooled wort. Ferment at 18-20°C for 10-14 days until fermentation completes.
• 6 - Bottling:
  Dissolve sugar in minimal boiling water to create priming solution. Add to fermented ale, gently mix and bottle. Cap bottles securely.
• 7 - Conditioning:
  Store bottles at room temperature for 7-14 days to carbonate. Chill and serve smooth, floral Riverbank Silk Ale.