Strong Ale 2
(21 Litres)
Plenty of cascade hop character and alcohol (approx 6%ABV) in this one.
Ingredients
- 3.4kg Thomas Coopers Traditional Draught (2 x 1.7kg cans)
- 300g Coopers Dextrose (or table sugar)
- American Ale (or an active Coopers yeast culture) plus both brew can yeast sachets.
- Coopers Carbonation Drops
- Colour: Gold
- Body: Heavy
- Bitterness: Medium/High
- Approx. Alcohol Level: 6.0% ABV
- Carbonated: Natural
STEP 1: Mix
Mix all ingredients in a fermenter with 2 litres of hot water.
Top up to the 21 litre mark with cold water.
Stir vigorously.
Add yeast and fit the lid.
Try to ferment as close to 21C as possible.
STEP 2: Brew
Strong Beers are made from High Gravity Brews. The yeast may have difficulty in fully fermenting a High Gravity Brew.
A few ways we can encourage a strong fermentation process:
• Stir vigorously prior to pitching yeast
• Add and extra yeast sachet and/or
• Make a yeast starter.
To avoid the risk of over carbonation - glass bottles may explode. Only bottle your brew when the fermentation process is complete. Fermentation is complete when the density of the brew remains constant over 2 days.
We recommend the use of a hydrometer to check the specific gravity (density) of your brew
STEP 3: Bottle
Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place.
We recommend the use of PET bottles or reusable glass bottles designed for storing beer.
For information about kegging, see the FAQ section.
PrimingAdd carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).
Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks.
Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.
STEP 4: Enjoy!
Naturally conditioned Strong Brews, being higher in alcohol and fuller of body, benefit from extended conditioning at or above 18C.
You may choose to serve it cloudy or bright. Try one less chilled to get the benefits of the extra aromas and flavour.
Remember these brews are very high in alcohol and are not intended to be consumed as a session beer.Join the Coopers Club to record and save your brews today! JOIN HERE