Steep grains for 15-20 minutes
at 150-180°F, then remove bag. You can squeeze bag to remove any extra color and
flavor if you wish.
Add your Coopers Malt Extract and any other extracts called for in your recipe, bring to
soft boil. Be careful that you do not over-boil, or over-caramelize your malts during
the boil. Refer to HELPFUL HINTS
FOR BOILING.
Add bittering hops as called for in your recipe. Your total boiling time will be 45
minutes.
Add all other hops and other ingredients based on recipe schedule.
After the boil cool to <120-130°F (cool to the touch). This can be done effectively by
placing your pot in the kitchen sink and changing the water periodically. Add your wort
(unfermented beer) to 1 gallon of pre-boiled, cold water already in your fermenter. Top up
fermenter to 5 gallon mark with more pre-boiled, cold water. Bottled drinking water can be
used instead of pre-boiling and chilling additional water. Mix contents of fermenter well.
Using a sanitized turkey baster, or "wine thief" remove enough wort to take and
record hydrometer reading. Add ("pitch" in brewing parlance) 7-15 grams of
Coopers Ale Yeast, or yeast called for in recipe, when temperature is <75°F.
Fermentation should commence within 12-16 hours.
When fermentation is done and you are ready to bottle refer to our INSTRUCTIONS ON BOTTLING.
For more in depth discussions on beer making we suggest contacting your local homebrew expert.
