DrunkCanuck73
Well-Known Member
My 3rd Batch. I like to tinker with everything, and my beer is no exception. Here is my recipe:Jan.20th
Coopers English Bitter-1(1.6kg)can
Medium Dry Malt Extract-500g
Brown Sugar-500g
High Malt Glucose Liquid-300g
Honey-150g
(23Litres total wort)
OG-1.043
Coopers Yeast-7g(made a starter 2 days before, I know I didn't need too)
pitching temp-23*C
fermented like crazy(had to install a blow off tube after 24hrs.)
Jan.29th SG-1.010
Jan.31st FG-1.010
4.3% ABV
Jan.31st bulk primed with 7/8 cup of dextrose and 1/8 cup of molasses. Carb. temp. was 68*F. Feb.8th well carbonated, but kinda sweet. Didn't really like that.Left in basement at 13*C. Feb.15, taste amazing, not sweet, in fact a bit bitter, but I guess that is what it should taste like. This is good, I will do this recipe again.
Coopers English Bitter-1(1.6kg)can
Medium Dry Malt Extract-500g
Brown Sugar-500g
High Malt Glucose Liquid-300g
Honey-150g
(23Litres total wort)
OG-1.043
Coopers Yeast-7g(made a starter 2 days before, I know I didn't need too)
pitching temp-23*C
fermented like crazy(had to install a blow off tube after 24hrs.)
Jan.29th SG-1.010
Jan.31st FG-1.010
4.3% ABV
Jan.31st bulk primed with 7/8 cup of dextrose and 1/8 cup of molasses. Carb. temp. was 68*F. Feb.8th well carbonated, but kinda sweet. Didn't really like that.Left in basement at 13*C. Feb.15, taste amazing, not sweet, in fact a bit bitter, but I guess that is what it should taste like. This is good, I will do this recipe again.