Coopers Recipe of the Month

[Redback]

Extra Strong Vintage Ale '15
(21 Litres)

Ingredients:

1.7kg Australian Pale Ale (http://store.coopers.com.au/australian-pale-ale-1-7kg.html)
1.7kg Real Ale (http://store.coopers.com.au/real-ale-1-7kg.html)
500g Dextrose (http://store.coopers.com.au/coopers-dextrose-1kg.html)
300g Crystal Malt grains
25g Ella hop pellets
25g Melba hop pellets
25g Vic Secret hop pellets
11g BRY-97 and both sachets of kit yeast (or Coopers commercial ale yeast)
Step 1: The day before

Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the cracked grain and 2 litres of cold water.
Fit the lid and sit in the fridge for 24hrs.


Step 2: Brew

Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grains back into the pot.
Place the strained liquid onto the stovetop and bring to the boil.
Remove from the heat, add 25g of Ella hops and let steep for 15 mins.
Cool the liquid by placing pot in a bath of cold water for about 15mins then strain into a Fermenting Vessel.
Add the contents of the two beer kits plus dextrose and stir to dissolve.
Fill with cool water to the 18 litre mark, stir vigorously and check the brew temperature.
Top up to the 21 litre mark with warm or cold water (refrigerated if necessary) to get as close to 18C as possible.
Stir in the wet yeast or sprinkle on the dry yeast and fit the lid.
Try to ferment at 18C.
After about 3 days-
Add the remaining hops to the brew by wrapping them in a mesh cleaning cloth (pulled straight from the pack) and place directly on top of the brew then re-fit the lid.


Step 3: Bottle

The brew may be bottled only after the SG readings are stable over a couple of days ? it should finish around the 1008 to 1012 mark.
We recommend the use of PET bottles. Sturdy reusable glass bottles, designed for storing beer, should be used if planning to keep some of the brew in bottle beyond 18 months.
Prime at the normal rate of 8g/l (2 carbonation drops per 740/750 ml bottle) or slightly lower, in accordance with the style.


Step 4: Enjoy

Allow to condition at or above 18C for at least 2 weeks before tasting. The final alcohol content should be approximately 7.5% ABV.

[ramblingboy42]

I'm about to brew this one myself.

Might let it sit until xmas before I open one.

How's that for will power?

I now have Artisan, Red Rattler and Rad Abott maturing nicely.

[Redback]

The local brew shops here are bloody hopeless, having trouble getting all the ingredients, Melba hops and BRY-97, gunna have to go online for these, also I need to set up a proper fermenting fridge to keep the temp at a constant to get the best result and I need to do it before it gets too hot.

NEW RECIPE;

Hop Bomb (USA Double IPA)
(8.5 Litres)

Stand back, she’s gonna brew! This powerful flavour explosion of Sweet Malt and citrus is why the Hop Bomb IPA is one of our favourites. A resinous and lasting bitterness is coupled with a burst of tropical fruit and citrus hop aromatics; that will turn anyone within the blast zone into a casualty of this dangerous but delightful deep copper craft beer.
Ingredients

1.3kg Diablo IPA
250g Pale Malt Extract
25g Bravo Hop Pellets
25g Citra Hop Pellets
Lallemand BRY-97 Dry Yeast
72g Mr Beer Carbonation Drops
Click here to purchase complete recipe pack (http://store.coopers.com.au/hop-bomb-usa-double-ipa-craft-rotm-kit.html)

Colour: Deep Copper
Body: Med/High
Bitterness: High
Approx. Alcohol Level: 6.5%ABV
Naturally Carbonated: Natural
Step 1 : Mix

Clean and sanitise all equipment that will come in contact with the brew.
In a 2 litre pan, mix the Pale Malt Extract with 1 litre of water and bring to the boil.
Add half of the Bravo Hop Pellets and boil for 5mins.
Remove from heat and cool the pan in a sink of iced water.
Strain the cooled malt/hop mix into the Fermenting Vessel (FV).
Add the Diablo IPA to the FV.
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the BRY-97 yeast and fit the lid.
Step 2: Brew

Place the FV in a location out of direct sunlight and try to ferment between 18C-22C.
Fermentation should take 7 to 14 days.
At around day 4 add the remaining hop pellets - Bravo and Citra (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
On day 7 check the specific gravity (SG).
Check the SG again the following day and so on.
Step 3: Bottle

The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18C.
Step 4: Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve with age.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 6.5 %ABV.