Brewers Blog

Ingredients

• 1.7kg can Coopers Australian Pale Ale
• 500g Coopers Light Dry Malt
• Carbonation Drops
• 3.5 oz Crystal Malt
• 1.75 oz Roasted Barley
• Water

Step 1: Mix
Not often thought of when asked what type of beer the Irish drink, this Irish Red Ale style displays a stark white head and red hues with sweet caramel, coffee and biscuit aromas, mouth-filling flavors and a smooth finish. Reduce the total volume to 20 liters if a beer with more bitterness is preferred (increasing the final alcohol content to approximately 4.5% abv).

Method

1. Crack the grains using a rolling pin and grease proof paper, add to 2 liters of water and bring to a boil for 5 minutes.
2. Remove from the heat and steep for 30 – 60 mins with the lid on.
3. Add to the fermenting tub by pouring through a sieve or grain bag.
4. Mix the other ingredients as usual and add to fermenting tub.
5. Ferment between 64°F and 68°F.
6. Add one carbonation drop per 375ml bottle (two per 740ml-750ml) before bottling.
7. Bottle when specific gravity is stable with two readings the same over 24 hours. The final alcohol content should be approximately 4.0% abv.

Step 2: Brew
Ale yeast strains are generally the most reliable for home brewers, fermenting quickly and effectively. Ale yeast is supplied with most home brew kits. Although Ale yeast can ferment at very high temperatures (as high as 104°F), the closer the brew is to 70°F the cleaner the flavor and aroma.

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
We recommend the use of PET bottles or reusable glass bottles designed for storing beer. Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place.Add 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 liter (approximately 6g of sugar to a level metric teaspoon).

Store the bottles out of direct sunlight at 64°F 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 flavor, reduce the size of the bubbles and make the yeast sediment more compacted.

Step 4: Enjoy
While we recommend leaving your bottles to condition at or above 64°F for at least 2 weeks, you may find that your brew benefits from further conditioning.

Ales may be served cloudy or bright, depending on the style, and normally hold less carbonation than Lagers.