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1.7kg Coopers Pale Ale extract can (or Muntons Pale Ale etc)

1kg Coopers Brew Enhancer 2 (see here for BE2 ingredients)

200g cracked Crystal Malt grain

20g Cascade hops** (or Centennial, Amarillo or your favourite hop)

Heat in a small saucepan 2 litres (2 quarts) of water to about 70c/158F.

Stir in the cracked Crystal Malt grain
Place a lid on the saucepan and leave for 20-30mins. (see Steeping here)
Strain the resulting 'tea' into another saucepan.
Rinse the grain with another 1 litre (1 quart) of water at about 70c/158F.
Boil the 3 litres (3 quarts) of  'tea' for 15mins with the lid off.
Add the Cascade hops and turn off the heat, cover and let sit for 10mins.
Pour the 'tea' and hop mixture into fermenter.
Pour in and dissolve the can of extract and BE2.
Top up the fermenter with cold water to 21 litres (5.5 gallons).
Check temperature of wort and adjust with hot or cold water to get close to 20c/68F at 23 litres (6 gallons).
Mix in yeast when wort is 20c/68F.
Ferment at 18c-20c (64.5F-68F) for 10 to 14 days.

Bottle or keg as usual.

* 500g of Light Dry Malt or Dextrose can be added for a slightly stronger brew.

** The hops are optional.

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