Beer kit :ESB Belgium Golden Ale
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:22/02/2012
Capped:08
Beer Kit: ESB Nut Brown Ale
Sugars: 500g Crystal Malt (Joe White) steeped
50g Golding Hops
Yeast: Safale 040
Temperature: Initial 24°C then 20°C
Starting Gravity: 1040
Final Gravity:1010
me: 23 litres
Capped : O7
Crash chilled at 4 degrees for 3 days
Beer Kit: Real Ale
Sugars: 150g Crystal Malt
15g Golding Hops
1kg 50/50 Sugars
500g Light Liquid Malt
Yeast: Standard Kit
Temperature: Initial 20°C then 20°C
Starting Gravity: 1048
Final Gravity:1010
me: 23 litres
Capped : O2
Crash chilled at 4 degrees for 3 days
Beer Kit: Coopers Pale Ale
Sugars: 1 kg Dextrose/Light Malt
Extras:50 grams of Cluster pellets and 35 gm Cluster Hop flowers in a tea and added to brew (including
Flowers )
Yeast: Coopers Kit
Temperature: Initial 20°C then 18°C
Starting Gravity: 1038
Final Gravity: 1006
Volume: 23 litres
Date brewed: 24/11/2011
Capped: O1
Beer Kit: Australian Pale Ale
Sugars: 300g Dextrose
500g Light Dry Malt
250ml Maple Syrup
2 tspn Vanilla Extract
Yeast: Coopers Kit
Temperature: Initial 20°C then 18°C
Starting Gravity: 1060
Final Gravity: 1008
Volume: 21 litres
Capped: J9
Date brewed:16/09/2011
Beer Kit: Dark Ale
Sugars: Brew enhancer #2
Extras: 60g coco powder and 400grams Golden Syrup
Yeast: Coopers Kit
Temperature: Initial 20°C then 18°C
Starting Gravity: 1050
Final Gravity: 1010
Volume: 23 litres
Capped: J7
Date brewed:01/09/2011
Beer Kit: Coopers Real Ale
Sugars: 1kg Brew Enhancer #no 2
Extras: 400 grams of Golden Syrup
Yeast: Coopers Kit
Temperature: Initial 20°C then 18°C
Starting Gravity: 1040
Final Gravity: 1010
Volume: 23 litres
Date brewed: 18/08/2011
Capped: J5
Beer Kit: Coopers Ale
Sugars: Coopers brew enhancer no #1 total 1 kg Added Sugars: 1Kg Brew enhancer no #2
Temperature: Initial 22°C then 20°C
12.5 grams Fuggles and Halletau hops heated and strained
Starting Gravity: 1059
Final Gravity: 1010
Date brewed: 19/05/2011
Capped: H3
Beer Kit: Coopers Draught
Sugars: Coopers brew enhancer no #1 total 1 kg
Added Sugars: Golden Syrup 300 grams
Reduced volume: 21 litres
Temperature: Initial 26°C then 20°C
Starting Gravity: 1050
Final Gravity: 1010
Date brewed: 12/05/2011
1kg Brew Enhancer No.2
3 Teabags – Vally of the Kings (Ceylon Pekoe)
Initial Temp: 26°C then 20°C
Start Specific Gravity: 1040
Final Specific Gravity: 1010
Capped: G7
March 17th, 2011