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Bright golden colour with a strong head. Pleasant blend of fruit and malt on the nose with generous mouthfeel and a moderately bitter finish. A good example of a Coopers' Traditional Ale.
We, at Coopers, are renown worldwide for our fine ales. This easy recipe gives the home brewer the opportunity to make an ale with real character.
Dissolve Coopers Real Ale, Brew Enhancer 1 and Light Dry Malt in 3 litres of hot water.
Fill fermenter with cool water to the 23 litre mark and stir.
Sprinkle supplied yeast over the wort surface and fit the lid.
Ferment temperature should be in the range 21C-27C.
Bottle when specific gravity has reached 1.012 (or two readings the same over 24 hours).
Ale yeast strains are generally the most reliable, fermenting quickly and effectively. Ale yeast is supplied with most beer kits.
Although Ale yeast can ferment at very high temperatures (as high as 40C), the closer the brew is to 21C the cleaner the flavour and aroma.
We recommend the use of PET bottles or reusable glass bottles designed for storing beer.
For information about kegging see the FAQ section.
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 litre (approximately 6g of sugar to a level metric teaspoon).
Store the bottles out of direct sunlight at 18C 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 flavour, reduce the size of the bubbles and make the yeast sediment more compacted.
While we recommend leaving your bottles to condition at or above 18C 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.