Beer Kit: Coopers Canadian Blonde
Sugars: Grain and Grape 1kg 50% Dextrose and 50% Light Malt.
Extras: 500 grams Raspberries cooked into syrup
with 200 grams of Glucose and 100mls of water.
Yeast: Coopers Kit
Temperature: Initial 20°C then 20°C
Starting Gravity: 1046
Final Gravity: 1010
Volume: 23 litres
Date brewed: 05/08/2011
Capped: J3
1kg Brew Enhancer No.1
Temp: 28°C
Start Specific Gravity: 1040
Final Specific Gravity:
Capped: G4
February 24th, 2011