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 Morgan’s Wheat Beer 1 Kg CSR Brewing Sugar 1 Pkt Morgan’s Ale Yeast METHOD: Add the Morgan’s 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 page……… 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 it’s peak. However, when it’s 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.