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 Pale Ale
Sugars: 1.25 kg Dextrose/Light Malt/Malt dextrin
Extras:55 gm Cluster Hop flowers in a tea and added to brew (including
Flowers )
Yeast: Coopers Kit
Temperature: Initial 20°C then 20°C
Starting Gravity: 1050
Final Gravity: 1010
Volume: 23 litres
Date brewed: 12/08/2011
Capped: J4
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
Beer Kit: Thomas Cooper Wheat Beer
Sugars: Grain and Grape 1kg Bavarian wheat malt
Yeast: WB-06 Munich Yeast
Temperature: Initial 20°C then 20°C
Starting Gravity: 1040
Final Gravity: 1010
Volume: 23 litres
Date brewed: 28/07/2011
Capped: J2
Beer Kit: Thomas Cooper Wheat Beer
Sugars: Grain and Grape 1kg Bavarian wheat malt
Yeast: WB-06 Munich Yeast
Temperature: Initial 20°C then 20°C
Starting Gravity: 1040
Final Gravity: 1010
Volume: 23 litres
Date brewed: 21/07/2011
Capped: J1
Beer Kit: Thomas Cooper Australian Bitter
Sugars: Brewcraft Bitter sugars 1 kg
Yeast: Cooper Kit
15 Grams Cluster hops brewed into a tea
Temperature: Initial 20°C then 20°C
Starting Gravity: 1040
Final Gravity: 1010
Volume: 23 litres
Date brewed: 15/07/2011
Capped: H9
Beer Kit: Cooper Pilsner
Sugars: Brewcraft pilsner sugars 1 kg
Yeast: Cooper Kit
12.5 Grams Saaz hops brewed into a tea
Temperature: Initial 20°C then 20°C
Starting Gravity: 1040
Final Gravity: 1010
Volume: 21 litres
Date brewed: 23/06/2011
Bottled 30/06/2011
Capped: H8
Beer Kit: Cooper English Bitter
Sugars: Brew Enhancer #no 2
500 grams Light Malt.
Yeast: Cooper Kit
Temperature: Initial 20°C then 20°C
Starting Gravity: 1050
Final Gravity: 1012
Date brewed: 16/06/2011
Capped: H7
Beer Kit: Cooper English Bitter
Sugars: 1kg Brew Enhancer #no 2
500 grams Light Malt.
Yeast: Cooper Kit
12.5 Grams Hallertau hops brewed into a tea
Temperature: Initial 20°C then 20°C
Starting Gravity: 1050
Final Gravity: tba
Date brewed: 09/06/2011
Capped: H6
Beer Kit: ESB Beer Pack Traditional Bitter
Sugars: total liquid malt 3kg
Yeast:S-04 Ale yeast 11.5 gms
Temperature: Initial 22°C then 18°C
Starting Gravity: 1044
Final Gravity: 1012
Date brewed: 02/06/2011
Capped: H5