Cooper's Recipes

[Luka]

I picked up some Coopers cans the other day at my local HBS along with the recipe sheet for their malt cans. So I decided to follow one, basically a can of Sparkling Ale and one can of Dark Malt. Now they were calling this an 'English Bitter', but its so dark in colour it looks more like a dark ale/porter.
Just wondering what others experieces are with these recipes? have you followed them? Or do you personalise them?

Also, I want to bulk prime this for bottling and try to keep it low carbonation and creamy like English Bitters. What do people reccomend I use for priming and how much?

Cheers
Luka

 

[twenty]

Did a quick search for bulk priming in thread titles and came up with this.
http://www.aussiehomebrewer.com/forum/inde...lator&st=15
post #16 by the Doc

 

[Luka]

Did a quick search for bulk priming in thread titles and came up with this.
http://www.aussiehomebrewer.com/forum/inde...lator&st=15
post #16 by the Doc

thanks, I'm more interested if anyone knows whether I can bulk prime with something other than dex to add body to the beer, DME for example.

 

[Adamt]

You do need to use more DME than dextrose if you are priming with it.

However, because priming is such a small amount (comparatively to the rest of the wort), you won't notice any difference whatsoever by using dextrose or white sugar instead of malt.

 

[Enerjex]

the amount of sugar you use to bulk prime will depend on your final volume, yes you can use light malt extract for this, i usually do, not because of any taste differences, more for that authentic feeling of having no dex in it. I just looked at a recipe in beersmith I did for a bitter and if you use 5g/Litre of dried malt extract, or 3.5g/Litre if using dextrose this will give you approx 1.8vol of carbonation which the style calls for anywhere from 0.8(this will be near flat) to 2.2vols. I think you should like the 1.8vol. 250g malto dextrin in a 23 litre brew (part of your base recipe) will help give you a nice creamy head that will hang around.