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  1. @Beerlust excellent!! That is perfect. Thank you. I shall go forth and brew. Cheers ?
  2. Hey folks. I purchased the Island toasted coconut porter Coopers Recipe of the month. I want to experiment a little/a lot and was thinking of adding chocolate and/or raspberry. Anyone have any experience with adding either of these ingredients to an extract/grain recipe? i found an all grain recipe that said to throw in a can of raspberry in the fermenter among with the toasted coconut and let it sit for a month. What about using Lindt raspberry dark chocolate? How would I go about adding chocolate to the mix? Cheers ?
  3. Thank you gentlemen. With this information I shall go forth and brew. ? cheers.
  4. After all your feedback I started looking for a different recipe. This one steered clear of the dextrose etc and is more malt extract based. Thoughts? -2.5kg Liquid Light Malt Extract -1kg Liquid Light Malt Extract -1x Caramalt Grain Pack -20g Northern Brewer Hops (8.8% AA) – 60 min boil -10g Northern Brewer (8.8% AA) & 20g Cascade Hops (6.8% AA) – 15 min boil -20g Cascade Hops (6.8% AA) – 0 min boil -20g Cascade (6.8% AA) – Dry Hop -Safale US-05, MJ M44 or WY1056 American Ale Yeast -Whirlfloc/Brewbrite* (Optional) Procedure: A day before, place 10-15 litres of water in closed containers in a fridge and chill. Steep Caramalt Grain Pack for 20-30 mins with 1 litre of hot tap water (not boiling). Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain. Add another 4 litres of water and 1 kg liquid light malt (approx.) to the saucepan, and bring to the boil whilst stirring. Add 20g Northern Brewer hops. After boiling for 45 minutes, add 10g Northern Brewer and 20g Cascade. Continue to boil for the last 15 mins. At the end of the 60 minutes, turn off the heat and add 20g Cascade. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10-15 minutes. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 18-20°C. Stir vigorously to aerate. Add yeast and ferment as close as possible to 18°C**. On Day 4 of fermentation, add Dry Hops of 20g Cascade to the fermenter. Bottle or keg when gravity is consistent over two days. * With 10 minutes left of the boil, it is often desirable to add whirlfloc or brewbrite to help clear your wort. Thanks again for all your replies. You guys are awesome. ?
  5. Thanks Otto! Do you have a full recipe you could pass on?
  6. Cheers Norris. How long would you boil the hops for?
  7. Hi Hairy! full recipe- Ingredients: • 1.7kg Black Rock Pale Ale Beer Kit • 1.0kg Beer Improver (500g Light Dried Malt Extract / 500g Dextrose) • 2 x 200g Dextrose • 15g Morgan’s Premium American Ale Yeast • 2 x 12g Cascade Finishing Hops (1 for steeping and 1 for dry hopping) • 150g Cracked Crystal Grain (steeped) Method: 1. Clean / sterilize all equipment including fermenter, paddle, mug and jug (used for steeping) 2. Discard Black Rock Pale Ale tin yeast and sit tin in hot water for 10 minutes 3. Boil 1.25ltrs of water in kettle 4. Steep 150g of Cracked Crystal Grain in 1L of boiling water for 15 minutes 5. Steep 12g of Cascade Finishing Hops in 250mls of boiling water for 10 minutes 6. Re-boil kettle with 2.25L of water 7. Add 1.25ltrs of boiled water to fermenter and add 1kg of Beer Improver and 2 x 200g Dextrose and stir thoroughly until dissolved 8. Add Black Rock Pale Ale tin to fermenter and stir thoroughly to dissolve 9. Pour 500mls of boiled water into the Black Rock Pale Ale tin and stir then add to fermenter 10. Strain steeped Cracked Crystal Grain into the fermenter and rinse with 500mls boiled water (do not add grain to fermenter) 11. Add cold water to fermenter to 22.5 ltrs and test temperature – make sure it is between 20-24 degrees before pitching yeast 12. Take initial hydrometer reading 13. Add steeped Cascade Finishing Hops bag and mug of water to fermenter 14. Pitch 15g Premium American Ale Yeast and stir gently 15. On day 2 of fermentation add 12g Cascade Finishing Hops bag to fermenter and gently stir in with sterilized paddle (dry hop) 16. When fermentation is finished check with hydrometer and bottle as per normal. - found on Aussie Brewmakers website.
  8. Hello fellow brewers. Just wanting a little of your combined expertise. I am brewing a semi grain “Sierra Nevada” recipe and it calls for 1.0kg Beer Improver (500g Light Dried Malt Extract / 500g Dextrose) 2 x 200g Dextrose -Would you recommend using the Coopers Brew Enhancer, and if so which ones? - or just go with straight up LDME and dextrose...? Thank folks ?
  9. Thank you Otto, I'll give that a go and let you know. Fingers crossed.
  10. Hey folks, I currently have the Coopers ROTM Mudlust brown ale in the fermenting vessel. It has been brewing for 8 days. Temperature has been sitting at 18c. I have checked the gravity over the last 2 days and it has levelled out at 1020. The coopers method/recipe says it should be around 1008-1012. Any advice on what I should do next? Just go ahead and bottle it or is there a way to get the gravity to drop further? Thanks!
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