Beer Kit: Thomas Coopers Premium Wheat Beer
Sugars: 1kg Wheat beer improver from Grain and Grape
Yeast:WB-06 Munich Yeast
Temperature: Initial 22°C then 18°C
Starting Gravity: 1040
Final Gravity: 1010
Date brewed: 26/05/2011
Capped: H4
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
Beer Kit: Coopers Stout
Sugars: 1kg Stout improver (Dark Malt/Dextrose)
Hoops: Fuggles: 12 gm boiled to a tea and strained.
Temperature: Initial 26°C then 20°C
Starting Gravity: 1042
Final Gravity: 1010
Date brewed: 06/05/2011
1kg Brew Enhancer No.2
Initial Temp: 26°C then 20°C
Start Specific Gravity: 1040
Final Specific Gravity: 1010
Capped: G8
March 24th, 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
1kg Brew Enhancer No.2
500g Glucose
3 Table Spoons Coco Powder
Initial Temp: 26°C
Start Specific Gravity: 1050
Final Specific Gravity: 1010
Capped: G6
March 10th, 2011
1kg Brew Enhancer No.2
500g Light Dry Malt
12g Halletau Hops
Temp: 28°C
Start Specific Gravity: 1046
Final Specific Gravity: 1012
Capped: G5
March 3rd, 2011
1kg Brew Enhancer No.1
Temp: 28°C
Start Specific Gravity: 1040
Final Specific Gravity:
Capped: G4
February 24th, 2011
1kg Stout Improver (dextrose and dark malt)
500g Glucose
15g Fuggles Hops
Start Specific Gravity: 1050
Final Specific Gravity:
Capped: G3
February 17th, 2011