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Beer name

Extra Strong Vintage Ale '17

Beer type

strong

Beer type

Extra Strong Vintage Ale '17

Beer description Your quantity of top quality. Relentlessly refining and testing the Extra Strong Vintage Ale 2017 was a tough job for the Coopers brewers but someone had to do it, and now it’s your turn. Small batch premium brewing is what this instant classic is all about, so get in quick and experience for yourself the joy of making a beer that’s stands for quality over quantity. Once matured, this ale takes on a full-bodied taste rich in malty, honey and dry nutty characters. With delicate fruity aromas and respectful levels of bitterness the 2017 Extra Strong Vintage Ale will reward even the most experienced of DIY brewers. Flavour profile
Colour:
Amber
Bitterness:
High
Body:
Medium/Heavy
Approx. Alcohol Level:
7.5% ABV
Naturally Carbonated:
Natural

 

Ingredients:

Step 1 : Mix

The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack).
Place the Carared 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, bring to the boil and add the Styrian Golding Hops.
After 5mins boiling, remove from the heat and let steep for a further 10mins.
Cool the liquid by placing pot in a bath of cold water for about 15mins then strain into a Fermenting Vessel (FV).
Add the contents of the two brew cans plus dextrose and stir to dissolve.
Fill with cool water to the 18 litre mark, stir vigorously and check the brew temperature.
Top up to the 21 litre mark with warm or cold water (refrigerated if necessary) to get as close to 18C as possible.
Sprinkle on the dry yeast (sachet of US-05 + yeast sachets from the brew cans) and fit the lid.
Try to ferment at 18C.

Step 2 : Brew

Place the FV in a location out of direct sunlight and try to ferment between 18C.
Fermentation should take 10 to 14 days.
At around Day 7, add the Calypso hops to the brew by wrapping them in a mesh cleaning cloth (pulled straight from the pack) and place directly on top of the brew then re-fit the lid.
On day 10, add the Denali hops in the same manner as the Calypso hops.
On day 12, check the specific gravity (SG).
Check the SG again the following day and so on.

Step 3 : Bottle

The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top. Sturdy reusable glass bottles, designed for storing beer, should be used if planning to keep some of the brew in bottle beyond 18 months.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles intended to be stored for a longer period).
Store the bottles upright in a location out of direct sunlight at or above 18C.

Step 4 : Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
Bottles kept unrefrigerated should improve with age.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 7.5% ABV.