sanders5x
01-03-2008, 02:30 AM
OG: Around 1.040
FG: 1.010 or so
SRM:
IBU:
Fermentation Data: lasted about 7 days at 65 degrees
Yeast: Coopers Ale Yeast (from LME)
Base Malt: Extract
Here is one of my extract recipies that turned out real well:
1 can Coopers Dark Ale Hopped LME (3.3 lbs)
1 can John Bull Dark Unhopped (3.3 lbs)
1 pkg. Coopers Ale yeast from the can of Dark Ale
Remove labels from LME and place in a warm water bath. Bring 2.5 gallons filtered water to a boil, remove from heat stir in cans of LME. Return to low heat and gradually bring back up to a boil. While keeping an eye on the boiling wort, sanitize your primary fermenter, airlock and large funnel. Boil for 30 minutes and then shut heat off and cover. Place about 2-3 gallons of cool water in the fermenter. You can boil this beforehand to sterilize it, but it has to be cooled. With a good splashing motion dump the hot wort into the primary fermenter with the cool water in it. Top the fermenter off to 6 gallons. Rehydrate yeast in 1 cup water with 1 tablespoon of corn sugar that has been boiled and cooled to about 105 degrees. Allow to rehydrate for 15-20 minutes. Give the primary fermenter a good shake then draw off a sample for the gravity measurement. Pitch yeast when the fermenter has cooled to below 80 degrees. If your using a glass carboy, your gonna need a blow off tube. Ferment at about 65 degrees if possible. Vigorous fermenter and should take 7-10 days for the primary. I did not use a secondary fermenter, but you could.
I kegged this batch(my first kegged batch) it was slightly over carbonated, but this lead to a nice creamy style head on it. Bottling is also possible.
FG: 1.010 or so
SRM:
IBU:
Fermentation Data: lasted about 7 days at 65 degrees
Yeast: Coopers Ale Yeast (from LME)
Base Malt: Extract
Here is one of my extract recipies that turned out real well:
1 can Coopers Dark Ale Hopped LME (3.3 lbs)
1 can John Bull Dark Unhopped (3.3 lbs)
1 pkg. Coopers Ale yeast from the can of Dark Ale
Remove labels from LME and place in a warm water bath. Bring 2.5 gallons filtered water to a boil, remove from heat stir in cans of LME. Return to low heat and gradually bring back up to a boil. While keeping an eye on the boiling wort, sanitize your primary fermenter, airlock and large funnel. Boil for 30 minutes and then shut heat off and cover. Place about 2-3 gallons of cool water in the fermenter. You can boil this beforehand to sterilize it, but it has to be cooled. With a good splashing motion dump the hot wort into the primary fermenter with the cool water in it. Top the fermenter off to 6 gallons. Rehydrate yeast in 1 cup water with 1 tablespoon of corn sugar that has been boiled and cooled to about 105 degrees. Allow to rehydrate for 15-20 minutes. Give the primary fermenter a good shake then draw off a sample for the gravity measurement. Pitch yeast when the fermenter has cooled to below 80 degrees. If your using a glass carboy, your gonna need a blow off tube. Ferment at about 65 degrees if possible. Vigorous fermenter and should take 7-10 days for the primary. I did not use a secondary fermenter, but you could.
I kegged this batch(my first kegged batch) it was slightly over carbonated, but this lead to a nice creamy style head on it. Bottling is also possible.