Gigantorus
Well-Known Member
Was kindly supplied some of the new Coopers cans. Used the new Brew A IPA can in a recipe and it's been in the bottle a couple of weeks now and tasting quite good - better than I actually expected. The recipe went like this…
El Bracko IPA
Ingredients
• 1.7kg Coopers Brew A IPA Can
• 1.5kg Light Dry Malt Extract
• 250grams CaraMunich1 Malt
• 550grams CaraPils Malt
• 90grams Experimental Pine Fruit Hops
• 50grams Galaxy Hops
• 1 American Ale Yeast packet (plus yeast from under can lid)
Figures:
• Colour: Amber-Golden
• Body: Medium-Heavy
• Bitterness: High (IBU = 75)
• Approx. Alcohol Level: 5.5% ABV
Method
Add cracked grains to 4 litres of hot tap water, steep for 40 mins, then remove the grains then bring the liquid to the boil. Once boiled, take of the heat and add 90grams Exp. Pine Fruit and 50grams Galaxy hops and sit for 15 mins.
Put 2 litres of cold water into the fermenting vessel then add the strained steeping liquid. Then add the contents of the IPA can and LDME and stir well. 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 water to get as close as possible to 20C.
Sprinkle the can yeast on the wort surface and give a light stir, then sprinkle American Ale yeast on surface and fit the lid. Ferment for 14 days.
Ferment at 18C for 7 days, then bring up to 21C for 3 days, then drop down to 2C (Cold Crash) for remaining 4 days, then bottle.
Pic attached is the result, which has a great nose & taste of tropical fruits, nice level of bitterness and a great texture & lacing. This is the first time I've used the Experimental Pine Fruit hops and like what I taste. Will use these again for sure.
I also usually dry-hop most of my IPA's - but this time I wanted to see what the result would be with just a large Flame-out hop addition. I have to say I'm impressed with the flavour and aroma of this brew. It also allowed me to cold crash for a slightly longer period, which has produced a very clean tasting beer.
Cheers,
Pete
View attachment Petes-El-Bracko-IPA-2016.pdf
El Bracko IPA
Ingredients
• 1.7kg Coopers Brew A IPA Can
• 1.5kg Light Dry Malt Extract
• 250grams CaraMunich1 Malt
• 550grams CaraPils Malt
• 90grams Experimental Pine Fruit Hops
• 50grams Galaxy Hops
• 1 American Ale Yeast packet (plus yeast from under can lid)
Figures:
• Colour: Amber-Golden
• Body: Medium-Heavy
• Bitterness: High (IBU = 75)
• Approx. Alcohol Level: 5.5% ABV
Method
Add cracked grains to 4 litres of hot tap water, steep for 40 mins, then remove the grains then bring the liquid to the boil. Once boiled, take of the heat and add 90grams Exp. Pine Fruit and 50grams Galaxy hops and sit for 15 mins.
Put 2 litres of cold water into the fermenting vessel then add the strained steeping liquid. Then add the contents of the IPA can and LDME and stir well. 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 water to get as close as possible to 20C.
Sprinkle the can yeast on the wort surface and give a light stir, then sprinkle American Ale yeast on surface and fit the lid. Ferment for 14 days.
Ferment at 18C for 7 days, then bring up to 21C for 3 days, then drop down to 2C (Cold Crash) for remaining 4 days, then bottle.
Pic attached is the result, which has a great nose & taste of tropical fruits, nice level of bitterness and a great texture & lacing. This is the first time I've used the Experimental Pine Fruit hops and like what I taste. Will use these again for sure.
I also usually dry-hop most of my IPA's - but this time I wanted to see what the result would be with just a large Flame-out hop addition. I have to say I'm impressed with the flavour and aroma of this brew. It also allowed me to cold crash for a slightly longer period, which has produced a very clean tasting beer.
Cheers,
Pete
View attachment Petes-El-Bracko-IPA-2016.pdf