Coopers English Bitter

[seabrew8]

My Typical FG for this recipe is about 1.010 for 6 gallons, or 23L. Cooper's yeast is high flocculation, so it should drop quite clear when it's done. I got some of mine in the fridge a couple days ago for Thanksgiving.

Agree. My batch is only 3 days old and the foam is falling already, its has less foam then a 9 day old inspired apple juice ale aka graff. Using Safale 05

 

[JKaranka]

While this is in part true it plays no role in the tax rate of an ordinary bitter or an ESB.

The bands of taxation on beer are fairly broad and there would likely be no difference in the duty due on an ESB or a mild assuming both fall in a range of 2.8% to 7.5% ABV.

https://www.gov.uk/tax-on-shopping/alcohol-tobacco

There are multiple states in the USA that use similar approach for taxation of beer. Kansas, Idaho, Oklahoma being 3 examples.

http://www.taxadmin.org/fta/rate/beer.pdf

It can make quite a difference. If you buy a 5.5% strong bitter it will include almost twice as much tax than a 3.2% bitter (55p a pint vs 32p a pint). When the expected supermarket price of a beer is around £1 to £2, that could be about half of the cost of the bitter going into tax (therefore it's more expensive).

 

[unionrdr]

Agree. My batch is only 3 days old and the foam is falling already, it's has less foam then a 9 day old inspired apple juice ale aka graff. Using Safale 05

That means initial fermentation is finishing up. It'll then slowly, uneventfully creep down to a stable FG. Then settle out clearer after that.

 

[bucfan1234]

Unionrdr

What volume of water do you use in your DME + Hops 15 min boils when doing the Coopers can kits?

 

[seabrew8]

That measn initial fermentation is finishing up. It'll then slowly, uneventfully creep down to a stable FG,. Then settle out clearer after that.

Yeah its one of the fastest times i can remeber the foam dropping. I really don't think i got good effenicy out of the mash - it was 61-62C after an hour. I will just leave it in a pot next time so i can heat it up.

And this will be the last time i don't take OG reading. I might put in a pound of sugar so it has a decent abv. But of course i'm running blind.

I mashed 4lbs of british 2 row for 60min with an inital temp of 65-66C. (The 60min mash started at 152f and ended @ 144f)
Brought to a boil with 8oz of light DME and 1oz of hops for 15min and added the coopers can at flameout.

Edit: Well i just read a lower mash temp would increase the ABV.. lol My sugar addition is scrapped.

 

[unionrdr]

Unionrdr

What volume of water do you use in your DME + Hops 15 min boils when doing the Coopers can kits?

I still use the same SS 5 gallon (20 qt) kettle I started with. I try to use 3 1/2 gallons, regardless of brewing style ( AE, PM). I use 3lbs of plain DME in the boil. Adding the Cooper's can at flameout to preserve the boiled-in hop bittering, flavor, etc.

Yeah its one of the fastest times i can remeber the foam dropping. I really don't think i got good effenicy out of the mash - it was 61-62C after an hour. I will just leave it in a pot next time so i can heat it up.

And this will be the last time i don't take OG reading. I might put in a pound of sugar so it has a decent abv. But of course i'm running blind.

I mashed 4lbs of british 2 row for 60min with an inital temp of 65-66C. (The 60min mash started at 152f and ended @ 144f)
Brought to a boil with 8oz of light DME and 1oz of hops for 15min and added the coopers can at flameout.

Edit: Well i just read a lower mash temp would increase the ABV.. lol My sugar addition is scrapped.

Well, when the rapid bubbling slows or stops, only " initial fermentation" is usually done. The krausen will begin to recede & it'll finish fermenting from there to a stable FG. You can also try insulating the mash tun to retain more heat for a more stable mash temp.

 

[bucfan1234]

Will give that a try next time I do a coopers kit. Thanks!

 

[unionrdr]

I had some of the English Bitter (brewed more like a Fuller's ESB with my recipes, as I understand it) for Thanksgiving yesterday. Crystal clear, makes a thick, pillowy head with many bottles, others a finger or two. The plain extra light Munton's DME allows more of the Cooper's can's bittering to shine through. The malt flavors are of toasted bread with caramel under that. The 1oz of EKG @ 15 minutes just adds a bit of complexity to the over-all flavor. Carbonation seems to be just right, finally, at 2.1 Vco2.
Cell phone pic;

This shot looks lighter being backlit. Sitting on the table, it's basically coppery/amber to brown.