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Beer name

IPA

Beer type

ale

Beer type

Beer description This simple recipe produces a beer with all the hallmarks of a genuine IPA from the "mother land". A strong ale with robust malt characters and very high hopping levels. Flavour profile
Colour:
Gold/Amber
Bitterness:
Medium/High
Body:
Medium
Approx. Alcohol Level:
4.2% ABV
Naturally Carbonated:
Natural

Ingredients

  • 1.7kg Original Series Real Ale 
  • 500g Coopers Light Dry Malt 
  • 300g Coopers Dextrose (or table sugar)
  • 25g Challenger Hop Pellets
  • 25g Styrian Goldings Hop Pellets
  • 250g Coopers Carbonation Drops 

STEP 1: Mix

In a good sized pot add the Light Dry Malt to 2 litres of water then bring to the boil (watch closely to avoid boilover).

Add the Challenger Hop Pellets and boil for 15mins.

Take off the heat, cool in a sink of cold/iced water for about 15mins then strain into the Fermenting Vessel (FV).

Add the contents of the brew can and dextrose then stir to dissolve.

Add cold water up to the 20 litre mark and stir vigorously.

Check the brew temperature and top up to the 23 litre mark with cold or warm water to get as close as possible to 21C.

Sprinkle the yeast and fit the lid.

STEP 2: Brew

Try to ferment as close to 21C as possible.

After day 3, or once the foam has collapsed back into the brew, add the Styrian Goldings hop pellets (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).

Fermentation has finished once the specific gravity is stable over 2 days.

STEP 3: Bottle

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 Priming 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 18°C 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.

STEP 4: Enjoy!

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.

Mid-Strength Beer is very popular with experienced DIY brewers. It may be served cloudy or as a bright beverage.

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