Beer Kit: Coopers Ale
Sugars: Brew enhancer #2
40g Cascade flowers
250gm CarapilsMalt, 300gm Maris otter Malt
Yeast: Coopers Kit
Temperature: Initial 21°C then 21°C
Starting Gravity: 1050
Final Gravity: 1010
Volume: 23 litres
Capped:Tevs beer to be kegged
Crash Chilled at 4 degrees for 4 days
Beer Kit: Coopers Pale Ale
Sugars: Brew enhancer #2 and 300 gms dextrose
40g Amarillo
375gm Maris otter Malt, 375 gm Pale Ale Malt
125 gm Chocolate malt, 125 gm Dark Roast Malt
Yeast: Coopers Kit
Temperature: Initial 21°C then 21°C
Starting Gravity: 1060
Final Gravity: 1010
Volume: 20 litres
Capped:Kegged
Crash Chilled at 4 degrees for 4 days
Beer Kit: Coopers Dark Ale
Sugars: Brew enhancer #2
50g Cascade flowers
500gm Maris otter Malt, 500gm Pale Ale Malt
125 gm Chocolate malt, 125 gm Dark Roast Malt
Yeast: Coopers Kit
Temperature: Initial 21°C then 21°C
Starting Gravity: 1050
Final Gravity: 1010
Volume: 23 litres
Capped: P4
Crash Chilled at 4 degrees for 4 days
Beer Kit: Coopers English Bitter
Sugars: Brew enhancer #2
100g Hersbrucker
Yeast: Coopers Kit
Temperature: Initial 21°C then 21°C
Starting Gravity: 1040
Final Gravity: 1010
Volume: 23 litres
Capped: P3
Crash Chilled at 4 degrees for 4 days
Beer Kit: Cooper Stout
Sugars: 500gms Dark liquid malt &1kg Dextrose /dark malt
Hops : 100 Gms Hersbrucker into a tea
Yeast: Coopers Kit
Temperature: Initial 20°C then 22.5°C
Starting Gravity: 1045
Final Gravity:TBA
Volume: 23 litres
Capped: P2
Date brewed:05/04/2012
Beer Kit: Coopers English Bitter
Sugars: 1kg Brew enhancer #2
Hops : 15 gms Golding Hop flowers and 44 gms Goldings Hop pellets
Yeast: Standard Coopers
Temperature: Initial 20°C then 22.5°C
Starting Gravity: 1040
Final Gravity:1010
Volume: 23 litres
Capped: P1
Date brewed:22/03/2012
Hersbrucker hops picked and dried flowers 3.6 kg, Packed in 100 gm bags.
Goldings total production 58 grams dried and packed.
Beer Kit: ESB Hoegaarden
100gms Amarillo dry hopped
Yeast: Safale s-04
Temperature: Initial 24°C then 22°C
Starting Gravity: 1040
Final Gravity:1010
me: 23 litres
Capped : A3-Keged balance UHT
Crash chilled at 4 degrees for 3 days
Beer Kit: ESB American Pale ale
Sugars: Liquid malt 3kg
Hops : 100 gms Amarillo dry hopped
Yeast: Safale:US-05
Temperature: Initial 20°C then 22.5°C
Starting Gravity: 1040
Final Gravity:1010
Volume: 23 litres
Capped: o9
Date brewed:08/03/2012
Beer kit :ESB Australian Bitter
Sugars: Liquid malt 3kg
Yeast: Safale: T058
Temperature: Initial 20°C then 22.5°C
Starting Gravity: 1040
Final Gravity:1010
Volume: 23 itres
Date brewed:01/03/2012
Capped:A2 Kegged