OKTOBERFEST
$34.95
This
is a rich traditional brew for the cooler days of Autumn. Brewed with a
full 6.6 pounds of malt extract for a little stronger malty sweetness and
higher kick. Imported German Hallertau hops provide perfect balance.
3 LB.
Coopers Lager
3 LB.
Sparkling Amber Dry Malt extract
4 oz.
Caravienna Malt
1 oz.
Finishing Hops
2 ea.
Hop Bags
1 pk.
Brewer's Yeast
5 oz.
Priming Sugar
50 Bottle
Caps
Place
1 gallon of water into the brew kettle. Put the flaked barley into the
a boiling bag and place in the water. Bring the water to a boil and remember
to remove the grain bag just prior to the boiling point.
Place
the hops into a boiling bag and add them to the pot. Stir in the amber
malt extract and boil for 15 minutes. Stir the kettle frequently to prevent
darkening the wort.
Turn
off the heat and stir in the Coopers Lager malt extract. Keep stirring
to ensure syrup is fully dissolved, taking special care to run a
spoon along bottom of pot.
Add one
gallon of cold water to the kettle. Pour remaining water into your fermenter
then add the cooled wort. Pitch yeast when temperature is between 70 and
80 degrees.
Ferment
and bottle using your usual methods.
BLACKBERRY
WHEAT $34.95
Brew up a batch
of summertime refreshment. This easy to brew, quick recipe is a hit
with homebrew connoisseur's as well as those few people out there that
think they don't like beer.
3 LB.
Coopers Wheat Beer
46 oz.
can Oregon Fruit Blackberry Puree
1 pk.
Brewer's Yeast
5 oz.
Priming Sugar
50 Bottle
Caps
Place ½ gallon of water
into brew kettle. Bring the water to a boil then remove kettle from
heat. Dissolve contents of wheat beer can in the kettle of hot water.
Add 1 gallon of cold water to brew kettle and stir. Pour into primary
fermenter. Top off with more cold water to 4 ½ gallons.
Pitch yeast when temperature
is 70 – 80 degrees F.
After one week, pour can of
puree into 5 gallon carboy and rack contents of primary fermenter into
carboy.
After one more week, top off
with distilled water and ferment for one more week.
Rack beer into bottling pail
making sure to leave the sediment (fruit puree) behind. Prime and
bottle using your usual methods.
AUSTRALIAN
MILD ALE
$34.95
This
kit is a perfect summer brew using a quick brew method which produces a
beer for when the weathers hot. Here's the "down under" take on the
traditional English session ale. Mild is a perfect brew for summer
due to it's lower alcohol and refreshing, thirst quenching flavor.
Kind of a "light beer" with real beer in it.
3 LB.
Coopers Australian Pale
1 LB.
Golden Light Dry Malt Extract
1 oz.
Finishing Hops
1 ea.
Hop Bag
1 pk.
Brewer's Yeast
5 oz.
Priming Sugar
50 Bottle
Caps
Place 2 quarts of water into
the brew kettle and bring to a boil. Remove from the heat and stir
in the dry malt extract. Keep stirring until the powder is completely dissolved.
Stir in the can of Australian
Pale Malt. Rinse the can with hot water to get all of it. Stir
the pot to ensure syrup is fully dissolved, taking special care to run
a spoon along bottom of pot.
Place the hops in the hop bag,
tie closed and place in the pot. Cover and let the kettle cool until
you can touch it. This will provide the time needed to extract fresh
hop aroma.
Place 4 gallons of cool water
in your fermentor. Remove the hop bag from the cooled wort and add wort
to the fermentor. Pitch the yeast.
Ferment and bottle using your
usual methods.
SLAM
ATOMS $34.95
Try this recipe for your
next Boston Beer Party. It was developed by a bloke from down under after
a visit to the States where he found that Sam Adam's was the only drinkable
beer in America. He said, "This is a very different American beer, with
the color of a plain pale ale, the tangy flavor of a larger and the full
body and bitter aftertaste of an Indian Pale Ale."
Coopers
Lager
2 LB.
Golden Light Dry Malt Extract
1/4 LB.
Caravienna Malt
1 oz.
Finishing Hops
2 ea.
Hop Bags
1 pk.
Brewer's Yeast
1 cup
Priming Sugar
50 Bottle
Caps
Place
1 gallon of water into the brew kettle. Place the hop pellets into a boiling
bag and tie it closed. Put the caravienna malt into the other boiling bag
and place in the water along with the hops. Bring the water to a boil and
remember to remove the grain bag just prior to the boiling point. Leave
the hops in the pot.
Stir in
the dry malt extract into the kettle and boil for 10 minutes. Stir the
kettle frequently to prevent darkening the wort.
Turn off
the heat and stir in the Coopers Lager malt extract. Keep stirring until
the malt is completely dissolved.
Turn of
the heat and add one gallon of cold water to the kettle. Pour remaining
water into your fermenter then add the cooled wort. Pitch yeast when temperature
is between 70 and 80 degrees.
Ferment
and bottle using your usual methods.
AMERICAN
WHEAT BEER $34.95
Another
American classic for the Forth of July. American Wheat beer has the refreshing,
light flavor of German Wheat beers without the heavy yeast character. American
Wheat is perfect when served with a wedge of fresh lemon.
1 Coopers
Wheat Beer
2 LB.
Pilsen Light Dry Malt Extract
1 pk.
Brewer's Yeast
1 cup
Priming Sugar
50 Bottle
Caps
Place
1 gallon of water into the brew kettle. Bring the water to a boil.
Stir the
dry malt extract into the kettle and boil for 10 minutes. Stir the kettle
frequently to prevent darkening the wort.
Turn off
the heat and stir in the Coopers Wheat malt extract. Keep stirring until
the malt is completely dissolved.
Add one
gallon of cold water to the kettle. Pour remaining water into your fermenter
then add the cooled wort. Pitch yeast when temperature is between 70 and
80 degrees.
Ferment
and bottle using your usual methods.
FROSTER'S
SUMMER BREW $34.95
Here's
a classic beer from down under, unlike it's almost name sake which is actually
brewed Up Over (in Canada). Froster's is one of my summer favorites and
it's sure to convert a few of your neighbors to the joys of homebrew.
4 oz.
Carapils Malt
1 ea.
Coopers Canadian Blond
2 LB.
Extra Light Dry Malt
1 pk.
Brewer's Yeast
1 cup
Priming Sugar
1 hop
bag
50 Bottle
Caps
Place
1 gallon of water into the brew kettle. Put the Carapils malt into one
of the boiling bags and place in the water. Bring the water to a boil and
remember to remove the grain bag just prior to the boiling point.
Stir the
dry malt extract into the kettle. Place into the kettle and boil for 10
minutes. Stir the kettle frequently to prevent darkening the wort.
Turn off
the heat and stir in the Coopers Lager malt extract. Keep stirring until
the malt is completely dissolved.
Add one
gallon of cold water to the kettle. Pour remaining water into your fermenter
then add the cooled wort. Pitch yeast when temperature is between 70 and
80 degrees.
Ferment
and bottle using your usual methods.
CINCO
de MAYO CERVEZA $34.95
Here's a welcome recipe
that is sure to get you ready for summer. Do you know that most Mexican
beers are actually Bohemian Style Lagers? We've come up with a classic
golden refresher that's quick to brew and great served ice cold on the
deck or patio.
1 oz.
Finishing Hop Pellets
1 ea.
Coopers Mexican Cerveza
1 LB.
Pilsen Light Dry Malt
1 LB.
Corn Sugar
1 pk.
Brewer's Yeast
1 hop
bag
50 Bottle
Caps
Place
1 gallon of water into the brew kettle.
Place
the hop pellets into the boiling bag and tie it closed. Place into the
kettle and boil for 3 minutes.
Measure
out 3/4 cup of the corn sugar and save this for priming the bottles. Stir
the remaining corn sugar and the dry malt extract into the kettle. Stir
the kettle frequently to prevent darkening the wort. Boil for 5 minutes.
Turn off
the heat and stir in the Cerveza Malt Extract. Keep stirring until the
malt is completely dissolved.
Add one
gallon of cold water to the kettle. Pour remaining water into your fermenter
then add the cooled wort. Pitch yeast when temperature is between 70 and
74 degrees.
Ferment
and bottle using your usual methods.
BUD
LITE $27.95
A summertime favorite! A
light bodies, sparkling, thirst quenching brew. This is as close to the
original as a homebrew can get without being to embarrassed. I will confess
that I brew and drink this recipe because sometimes you just want to be
one of the boys or ladies.
1 ea.
Ironmaster American Lite
1 LB.
Pilsen Light Dry Malt Extract
1 pk.
Brewer's Yeast
1 cup
Priming Sugar
50 Bottle
Caps
Place
1 gallon of water into the brew kettle. Bring the water to a boil.
Stir the
dry malt extract into the kettle and boil for 5 minutes. Stir the kettle
frequently to prevent darkening the wort.
Turn off
the heat and stir in the American Lite extract. Keep stirring until the
malt is completely dissolved.
Add one
gallon of cold water to the kettle. Pour remaining water into your fermenter
then add the cooled wort. Pitch yeast when temperature is between 70 and
80 degrees.
