Instructions

• 1 - Prepare the wort:
  In a large pot, combine pale malt extract and 3 liters of water. Bring to a boil while stirring gently.
• 2 - Add hops and spices:
  Add the hops, dried orange peel, cinnamon sticks, cloves, and freshly grated nutmeg to the boiling wort. Boil for 30 minutes to infuse flavors.
• 3 - Cool and strain mixture:
  Remove the pot from heat. Cool the wort rapidly by placing the pot in a cold water bath. Strain out hops and spices using a fine mesh strainer.
• 4 - Add sugar and yeast:
  Once cooled to room temperature, add brown sugar if using. Then add brewer's yeast, stirring gently to combine.
• 5 - Ferment ale:
  Transfer the mixture to a sanitized fermenting vessel with an airlock. Let it ferment at about 18-22°C for 7 to 10 days until bubbling slows.
• 6 - Bottle and Condition:
  Siphon the ale into sanitized bottles, leaving sediment behind. Seal bottles and let them condition for 1-2 weeks in a cool dark place.
• 7 - Serve Chilled:
  Chill bottles before serving. Pour carefully into pint glasses, leaving sediment in bottle. Enjoy your Victorian Rail Ale.