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Beer name

Nelson’s Light

Beer type

non-alcoholic-light

Beer type

Beer description The journey of making beer can lead to experimentation with greater quantities of additives, producing more aromatic and flavoursome results. Once accustomed to beer of such high quality, bland beer is not easily tolerated, regardless of how hot conditions may be and how strong the thirst! Nelson’s Light is intended to produce generous amounts of aroma and flavour while maintaining drinkability. One could argue that this recipe fits closest to BJCP Style 8A (English Pale Ale, Standard /Ordinary Bitter), only with slightly less alcohol. Flavour profile
Colour:
Gold
Bitterness:
Medium
Body:
Medium
Approx. Alcohol Level:
2.9%
Naturally Carbonated:
Natural

Ingredients

  • 3 x 500g Coopers Light Dry Malt 
  • 1 x 300g Medium Crystal Malt
  • 1 x 25g Centennial hops
  • 2 x 25g Nelson Sauvin hops
  • 1 x Coopers commercial yeast culture or an ale yeast of your choice
  • 1 x 250g Coopers Carbonation Drops 

STEP 1: Mix

The day before: Line a pot (at least 8 litres) with a mesh cleaning cloth (pulled straight from the pack).
Place the Crystal Malt Grain in a plastic zip-lock sandwich bag and crack it using a rolling pin.
Add the cracked grain and 2 litres of cold water, fit the lid and sit in the fridge overnight.

Brew day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grains back into the pot.

Place the strained liquid onto the stovetop, add 3 litres of water and 500g of Light Dry Malt then bring to the boil.

Add Centennial Hops and boil for 30mins.

Add 25g of Nelson Sauvin Hops, cover and remove from heat to let sit for 30mins.

Cool by sitting the pot in cold water for 10mins - 20mins.

Strain the liquid into the fermenting vessel and mix with the remaining 2 x 500g Light Dry Malt.

Stir to dissolve (don't be concerned if lumps persist as they will dissolve over the course of several hours).

Top up to the 21 litre mark, stir vigorously, add yeast and fit the lid.

Look in our DIY FAQS for a guide on growing our commercial yeast.

STEP 2: Brew

Try to ferment as close to 21C as possible.

After a few days of fermentation add the remaining 25g of Nelson Sauvin hops (we recommend wrapping the hops 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.


Priming

Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).

STEP 4: Enjoy!

Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place.

Be mindful that bitterness softens in the bottle over time.

Expect the alcohol content to be around 2.9% ABV.