Beer Recipes With A Difference

GINGER BEER
1 can Coopers Bitter
1 can  Ginger Beer
800g Raw Sugar
1 Pkt Yeast
This recipe produces an interesting, sweet, ginger flavoured beer. It is not a beer that I would drink a lot of, but some people just rave over it.
METHOD:
In your fermenter, mix all the ingredients (except the yeast) with 2L of hot water
When thoroughly mixed, top up with cold water to 23 litre mark, add yeast when wort has cooled. Ferment out in the usual way. This brew will not necessarily improve with age.
 
COOPERS GINGER BEER 
1 can Coopers Ginger Beer (Coopers Ginger Beer is no longer available, try Morgan's Ginger Beer)
1kg Raw Sugar or White Sugar
1 Pkt Yeast (from the kit)
This is an Excellent tasting ginger beer.
METHOD:
In your fermenter, mix all the ingredients (except the yeast)  with 2L of hot water.
When thoroughly mixed, add another 17litres of cold water to the fermenter, add yeast when wort has cooled. Ferment out in the usual way. Approximate alcohol content 3.5% A/Vol
Bottle Conditioning: 3 weeks
 
WHEAT BEER
1 can Morganís Wheat Beer
1 Kg CSR Brewing Sugar
1 Pkt Morganís Ale Yeast
METHOD:
Add the Morganís Wheat Beer, Brewing Sugar and 4 Litres of hot water to your fermenter and stir until totally dissolved. Then top up with cold water to 23 litre mark and add the yeast when the wort has cooled. Ferment out in the usual way
Note: If you would like more Wheat Beer Recipes, then check out my
Wheat Beer Recipes pageÖÖÖ  Wheat Beer
 
CHERRY ALE
1 can Coopers Pilsner
600g Dextrose
400g Dry Corn Syrup
300g Dry Light Malt Extract
150g Fresh Cheries
1 Pkt Coopers Brewmaster Series Ale Yeast
METHOD:
Remove the seeds from the cherries. Put the Pilsner concentrate, dry malt and cherries into a pot with 3 litres of water and boil for 10 mins. Then pour everything into the fermenter and add the Dextrose and Dry Corn Syrup.
 Top up to 23 litre mark, add the yeast when wort has cooled. After 3 days of fermenting, rack the wort to a second fermenter leaving behind the cherries and allow to stand a further 7 days before bottling.
Tasting Notes: It is slightly tart up front with more cherry aroma than flavour.
The Pilsner base gives the beer a nice clean finish and the ale yeast enhances the fruity aroma of the cherries
 
PLUM ALE
1 can Coopers Old Dark Ale
500g CSR Brewing Sugar
1 Kg Liquid Malt Extract
450g Plum Jam
1 Pkt Coopers Ale Yeast
METHOD:
Make this brew the same as you would normally with one exception.
Boil the plum jam in about 1 litre of water for 5 mins, then add this to the wort.
When wort has cooled, add the yeast and ferment out in the usual way.
 
CHILLI BEER
1 can of Coopers Draught
5 Small Chillies
350g  Light Dry Malt Extract
1 Pkt Coopers Yeast
METHOD:
Add 4 liters of hot water to your fermenter.
Cut the five chillies into ringlets with a pair of scissors, and put them into your fermenter along with 350g Light Dry Malt Extract and the Coopers Draught.
Stir until totally mixed, then top up to 23 litre mark with cold water.
Add the yeast and ferment out in the usual way.
 
COOPERS ASIAN DELIGHT
1 can Coopers Lager
500g Rice Malt
300g Dextrose
300g Dry Corn Syrup
200g Coopers Strawberry Clover Honey
5g Crushed Coriander Seeds
Juice and Rind of 6 Limes
20g Hallertua Hop Pellets (Boiling)
20g Hallertua Hop Pellets (Finishing)
1 Pkt Wyeast 2112 Californian Lager Yeast
METHOD:
In a large pot add 5 litres of hot water and the Coopers Lager,
Rice Malt, Dextrose, Dry Corn Syrup, Coriander Seeds and 20g Hallertua Hop Pellets. Bring to the boil and boil for 55 mins. Then add the Juice and Rind of 6 Limes, Honey and 20g Hallertua Hop Pellets, boil for a further 5 mins.
Strain the contents of the pot into your fermenter and top up to 23 litres with cold water. When the wort has cooled to about 21C-27C pitch the yeast.
Outcome:
This beer does require at least 3 months to reach itís peak. However, when itís first brewed each of the flavours of honey, coriander and lime can be detected.
After 3 months the flavours merge to a crisp and clean beer with a hint of
fruit and honey.
 
HONEY BREW
1 can Coopers Bitter
1kg Dextrose
500g Leabrook Farm Strawberry Clover Honey
10g Pride of Ringwood Hop Pellets
1 Pkt Coopers Yeast (from the kit)
METHOD:
Add the can of Coopers Bitter, Dextrose and Honey into a pot with 2 litres of boiling water and stir until well mixed. Then pour this into your fermenter.
Put the hops in a nylon sock or other suitable hop bag and toss into a pot
of 1 litre boiling water. Boil for 7 mins and then pour this complete with hop
bag into your fermenter. Top up with cold water to the 23 Litre mark. Leave the hop bag in the fermenter until you are ready to bottle your brew. This gives the brew an additional cold hopped character.
Add the yeast and ferment out in the usual way.
 
MAHOGANY PORTER
Here's a nice brew, not for the light hearted, very alcoholic and very nice to drink
1 can Cascade Chocolate Mahogany Porter  
4 shots of Espresso Coffee
1kg of Coopers Brew Enhancer 1
500g Raw Sugar
500g Icing Sugar
1 Pkt Cascade Bohemian Yeast
METHOD:
Pour the sugar and espresso into the fermenter while the espresso is still hot followed with the porter kit and 2 litres of hot, no longer boiling water, stir thoroughly , top up to around 23 litres. Final gravity will be high possibly as high as 1012. Allow it to sit for at least 3 weeks after bottling, it will only improve with time.
I find it nicest at around 8 to 10 degrees c when drinking.
Recipe supplied by Travis Edwards
 
PASSIONBRAU
1 can Toohey's Real Ale 
1kg of Coopers Brew Enhancer 1
250g Light Dry Malt Extract
The pulp of 3 LARGE Passion fruit
1 Pkt Cascade Bohemian Yeast
METHOD:
 Pour 2 litres of water into a sauce pan add the passion fruit pulp and light dry malt bring to the point of almost boiling. while this is happening add to the fermenter the brew enhancer and can of tooheys real ale. allow the boiling mass to cool for 5 to 10 mins. use the boiled mass to flush the malt extract from the can (let the tooheys can sit for a few minutes with the boiling mass in it.) stir well until ingredients are dissolved add cold water to 20 to 21 litres.
Recipe supplied by Travis Edwards
 
GOLDEN MEAD ALE
1.5 Kg Saunders Liquid Malt Extract 
1kg Leabrook Farm Leatherwood Honey
25g Saaz Hop Pellets
1Pkt Cascade Bohemian Yeast OR Safale S-04
Brew to 18 Litres only
METHOD:
Simmer all ingredients in about 4 or 5 litres of water for 30 mins or so, allow to cool to around 20 degrees covered, add to your fermenter, top up to around  18 litres with fresh water, pitch your yeast and ferment out in the usual way.
Recipe supplied by Travis Edwards
 
LIME CORIANDER CERVEZA
1 can Coopers Mexican Cerveza
Brew Enhancer 2
15g Cracked Coriander Seeds
6 Lime Juice and use the peel, not the pith
10g Casacade Hops
250g Dark Malt Extract
250g Dextrose
Recipe supplied by Ian Goodier..Brisbane..QLD
 
CHOCOLATE PORTER
1.5kg Light Liquid Malt Extract, unhopped
1 can Coopers English Bitter
500g Light Dry Malt Extract
500g Crystal Malt
28g Fuggles Hops
1 Worlflock Tablet or Irish Moss for Clearing
Safale 04 Dry English Ale Yeast
SG .60 Start   FSG. 5.18% Finish
Recipe supplied by Ian Goodier..Brisbane..QLD
 
 
If you have any unusual beer recipes that you would like to share with us.
Email Me and I will put them on this page.