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About Me

Found 24 results

  1. Howdy legends, I've only been brewing since December last year, and while I have been doing lots of experimenting with flavours, techniques, adjuncts and yeasts, I have also done some brews exact to the recipes on this excellent site. Suffice it to say, for shits and giggles, I entered my Smooth Bockenator into the ACT Amateur Brewing Champs, mainly to get some feedback on where I am at, and surprise, surprise, the weizenbock came 3rd!!! I have no idea on the scoring system, but my entry was only 2 points behind first place, and I can almost guarantee that the people ahead of me were all grain brewers. So my point is, these recipes can stand up with the best of them, some being true enough to style to be worthy of being entered into the Nationals! They are also a great base for mucking around - I highly recommend split batches to investimigate the effect of different yeasts and adjuncts. Yay Cooper's team!
  2. Hey guys, novice brewer here. So, I'm looking to make the Julebryg recipe; however, due to my location I'm unable to get the TC Amber Malt Extract that is called for. Would I be able to replace this with a crystal malt, such as CaraAroma, and some Dry Malt Extract? If so, how much would I need, and would they need to be hot or cold steeped?
  3. Hi all, so in my excitement to get started brewing I used a past best before brew tin. Two years past to be specific. I'm on day 7 now and everything seems to be coming along nicely, nice colour, good head, BUT my brew has a very strong taste and odor of molasses. Can I hope this will mellow after its bottled? Should I leave it to ferment longer in the keg? Or should I just dump the whole thing and start fresh? Thanks in advance for any advice.
  4. Put down a toucan stout today. 1 can coopers stout, 1 can coopers dark ale, 1kg brown sugar, 400ml expresso coffee from ground coffee beans and 25g East Kent golding hops steeped for 30 mins. Can't wait to taste it. OG 1060.
  5. Hello everyone, I want to brew up a Kolsch when it gets warmer. Can I have some suggestions as to what beer extract kit to use as a starting point. Thanks for your time
  6. So I went into mad Brewer mode after my initial purchase of the Cooper's DIY kit anyways moving forward my first recipe maybe already done by someone but I haven't seen it so im calling this my zocasrillo draught . Made from my mistake of being unable to get the amber ale kit . Lets go : 1 xcoopers extract draught can. 150g glucose ( gluten free). 1 X be2 coopers box 1kg 25g x2 cascade hop pellets. 25g Amarillo hop pellets. 1x usa 05 yeast 1x coopers carbanation drops method Boil 5lt water and reduce to simmer in pot /wort and add glucose, ( stir till disloved) Flame off add in the Cooper's draught extract (stir 3min approx) . In fv add 2 lts of cold water and then add 2 lts of boiled water along with the be2 box.(stir till disloved). bring wort/pot back to rolling simmer add 25 g cascade hops 15 mins . add 25g amarillo hops to rolling simmer at 14 min mark ( 1min ) flame off (steep for 10 mins ) strain ,wort / pot contents to fv . add water to required level 21lt or 23lts (cold water if cooling required). pitch yeast USA 05 around 21c fermentation at 20c approx dry hop 25g cascade hops at day 5 of fermentation, bottled after 2 equal hydrometer Readings. 2 X coopers carbanation drops per 750ml OG = 1040 FG = 1002 /4.99% approx. results : good taste hop drivin draught mild bitter like beer ,good head retention and carbanation at or after day 12 onwards maturity will be highly considered. There you go anyhow knock it once you brew it cheers.
  7. Good morning folks, Have just bought some Light Dry Malt and a 1kg Brew Enchancer to attempt my second ever brew - the first one was alright a couple of years ago, we just threw in some brewing sugar, but thought this time I'd do a bit of research and hope for a tastier beer. To the point though, the packs are both missing any instructions as to how to mix - I don't want to cock it up before even starting. All the recipes on this site just say "See top flap" but there's nothing on mine.. Anyone able to take a snap of the instructions from their box? Appreciate any help Geewhizz
  8. Onto my 4th brew since getting back on the homebrew wagon. Will consist 1.7 kg coopers pale ale, 1.5 kg light amber malt liquid can ,1 kg dextrose and vic secrete hops at 23-24 ltrs.My question is what will my ABV be with those fermentables?
  9. Hello, I have just started this adventure and been making ten litre batches. Why? Because I don't drink that much butI like making stuff and a list of other reasons I can give if pressed. I started by just putting in a 1.7 litre can of Coopers PA in 10 litres, pitching the yeast and got a brew that was not great: but I drank it regardless. Did a dark ale, threw the can in with a cup of dextrose and I got something that was ok but still not great. 6+ on the alcohol tho. anyway 6 brews later I am up to a lager made with a Golden Ale Malt extract with a S-23 salfager yeast brewing at 15 degrees. (not hard to do achieve Ballarat) Guy at the brew shop raised an eye brow when I said what he was doing but nevertheless....... Anyway my question is if anyone can help if I am going to hop and unhopped malt extract do I have to boil the lot? It would be very convenient if I just took 300 grams of the extract, boiled it in a couple of litres of water with my hops and then chucked the rest in the fermenter taking it up to the ten litres. what say you lot?
  10. Hi everyone, I’m going to put down a “Coopers XPA” as found in the recipe section of the DIY Beer site. I have all of the ingredients however am substituting the respective hops with El Dorado and Azacca. At first I could not buy the light dry malt, so bought the Brew Enhancer 3 for its malt content. My question is, if I add the brew enhancer 3 to the wort on top of all the other malt (light crystal grains 400g, light liquid malt extract 1.5kg and light dry malt 500g), will it do anything adverse to the brew? thanks for any / all advice, this is a great community! Tony
  11. iv read that it’s ok to use expired brew extract as long as you use fresh yeast. Question is - i got an unopened kit via gumtree that came with a mr beer amber ale can. It’s 4 years past expiry. has anyone tried brew extract this old? I don’t mind if it gets darker just wondering if flavour etc will be decent. also if I’m getting new yeast any tips on what might be nice with an amber ale? thanks for any tips brew legends
  12. Hey there, So I’m back brewing again and I wanted to remake the first brew I’d attempted years ago. But have run into a possible hitch... Here’s the recipie: “Ingredients for 5 gallons (19 l): 3¾ lbs. (1.7 kg) can Coopers Real Ale hopped malt extract 3¾ lbs. (1.7 kg) can Coopers light malt extract 1 oz. (28 g) Amarillo hops for aroma Ale yeast ¾ c. (175 ml) corn sugar or 1¼ c. (300 ml) dried malt extract (for bottling)” I just got the delivery of the two cans of malt extract, and the Real Ale extract is 1.7kg - but the Light Malt extract comes in at 1.5kg. I’ve got some Medium Crystal Malt grain lying around. Can I steep some at the beginning to account for the 200grams less of Light Malt extract? Or perhaps just use 1.5kgs of Real Ale extract and less water? Help please!
  13. I'm going to attempt my first Witbier and was hoping some of the gurus on here could give me a hand. I have screenshotted the basics from IanH's spreadsheet. I'm calling it a Hefe-Wit because I'm using WB-06 yeast, which is listed as a Hefe yeast with 70% attenuation, but everything I've read suggests it's closer to a Wit. I also already have a sachet that I want to get rid of. Given it's a 10L batch, my plan is to add 6g of crushed coriander seeds with 10 minutes left in the boil and then the peel of 1 blood orange at flameout for 10 minutes. I've seen people saying you can either do this in the boil or as a dry hop. Given I'll only be using half the WB-06 sachet, I figure I'll try try a boil and then strain everything into the fermenter. If this doesn't give enough kick I'll try a dry hop next time. That's the recipe, now for a few questions: 1. I mentioned sanity checking the IBUs in IanH's spreadsheet in another thread. Can anyone confirm that my boil as shown will give 16 IBUs? 2. I've been trying to add a grain steep to my extract brews for some added malt character, except with yeast-forward beers like Hefeweizen. I assume a Wit is similar and wouldn't see much benefit from a grain steep? 3. Any other issues with the recipe? Maybe the amounts of coriander and peel for anyone who has used them before? TIA, Cassius.
  14. Wondering what mistake I made when putting down a lager recently. Used the Brew Enhancer 2 and the lager can .. temp at the higher end (26*C) when yeast pitched (as supplied) .. two weeks later gravity was 1.024 - 1.026 ... one week later gravity was 1.036 ... starting gravity was 1.038 .. temp at same all the way through .. just put into fridge ..
  15. I'm looking for a freshening session or summer ale using stuff I've got in store and I want to base it on the Aust. Pale Ale can. It is well within date, but my oldest stock item. Something based on or similar to the Shark Fin Summer Ale looks OK. I would even like to go a little lower in alcohol than 4.5% - down as low as 4.0%. I was thinking maybe 500gm LDME with 250gm Dextrose instead of the full 1 kg of LDME I have all the ingredients except Enigma hops. Suggested substitutes that I have on hand are Vic Secret, Nelson Sauv, Topaz and Cascade. Any comments and suggestions?
  16. just got the diy craft beer kit and have a couple of questions: can all of the mr brew extracts (golden ale, amber ale, north west pale, ipa,) can be made without needing a krausen kollar? also as ales, are they a little more warm temperature forgiving? the best i can do is put in bottom kitchen cupboard that's quite stable but can get up to 25 max in summer. i can drape in wet towel too if that will help to reduce temp. thanks for any helps guys.
  17. Hey guys first time brewer here just wondering if any has had any luck with making a brew similar to Speight’s gold medal ale? Thank guys
  18. Just reading over the Anarchy IPA recipe of the month and I realised I have stuffed up when putting this recipe down yesterday! I only topped up to 20l, the recipe says top up to 20l then get temp right by topping up to 22l, I pitched the yeast about 24hrs ago and it's in my temp controlled freezer, should I risk adding another 2l of water or just leave it be? Airlock is bubbling away nicely. What do you people think?
  19. Hey all - new here - but have been brewing for a few years now, wanting to get more science into my recipes. I'm trying to get BrewTarget to add Extract IBU's to my recipes. Coopers list their extract packaged IBU's and say to divide it into the batch volume to get the real IBU. Same for their colours too. So using Mr Beer NW PA and nothing else - it's 1.3kg, IBU 390 to make 8.5L batch - I do 9.5L When you divide that out : 1.3/9.5 * 390 = 53. However BT calcs this as 6.4 IBU. The BT entry field for IBU says the figure entered should be the bitterness of the pre-hopped extract but I'm unclear on the units. Nothing I use seems to make sense. Any ideas. TIA
  20. Hey guys Looking for ideas on improving/experimenting with the coopers Australian Pale Ale kit. I currently have: 1x Australian Pale Ale 1.7kg 1x Brew enhancer 2 1kg I also have on hand Simcoe, Centennial and Riwaka hops. Just wondering what hop schedule I could do for the above hops or if could add any specialty grains to pimp the standard kit out a bit Any ideas or input would be great!
  21. Coopers Cerveza has been my go to beer this summer, BE2 and Citra hops. This week I went to brew another one but I can't find any. Normally I can get them from Dan Murphys or Big W. The Dan Murphys website says unavailable and the Big W shelves were empty. Is it going to be still available??
  22. As I completed entering the log of my latest batch of Cooper Dark Ale I noticed that this was batch #131. I flipped back to my first Cooper's entry: October 30, 1987. Wow, over 31 years of brewing Cooper"s!! I have brewed many different kit brands (including mashing my own) but have always returned to the best; over half of my recorded batches have been Cooper's - and with the exception of a few 'gift' kits, exclusively since 2003!!!
  23. I am yet to try this but logic dictates the following: There appears 2 ways to make beer for DIY Craft beer smaller tanks. 1. If using Coopers Craft 1.3 kg recipes – don’t add extra sugar in tank as sugar already mixed into the recipe. Costs approx Aus $1 per 740 ml bottle 2. If using other 1.7 – 1.8 kg recipes - then split into exactly 2 halves & store one half in air tight sterilised container in fridge for future batch. Use other half to make brew. Use stored half as soon as first half is bottled. When ready to brew recipe, mix in tank and add 500 g sugar. Will need to obtain & add yeast to second half of recipe as recipes only come with one serving of yeast. Use brewing yeast only. Costs approx Aus $0.50c per 740 ml bottle. Hope this helps. Would love to hear the results from anyone who tries this halving recipe.
  24. 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 ?
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