ale

Extra Smooth Bitter Recipe

Mar 05, 2021

Extra Smooth Bitter (23 Litres)

Coopers English Bitter was developed with Styrian Golding late hop aroma in line with the style from the "Mother Land". The addition of Molasses produces a slight buttery character which smooths the perceived level of bitterness.

Ingredients

1.7kg English Bitter
1kg Coopers Brew Enhancer 1
200g Molasses
Dextrose Corn Sugar

Features:

Colour: Copper
Body: Medium
Bitterness: Medium/High
Approx. Alcohol Level: 4.1% ABV
Naturally Carbonated: Natural

Instructions:

STEP 1: Mix

Dissolve Coopers English Bitter, Brew Enhancer 1 and Molasses in 2 litres of hot water. Fill fermenter with cool water to the 23 litre mark and stir. Sprinkle supplied yeast over the wort surface then fit the lid. Ferment temperature should be in the range 21C-27C Bottle when specific gravity has reached 1.012 (or two readings the same over 24 hours).

STEP 2: Brew

Ale yeast strains are generally the most reliable, fermenting quickly and effectively. Ale yeast is supplied with most beer kits. Although Ale yeast can ferment at very high temperatures (as high as 40C), the closer the brew is to 21C the cleaner the flavour and aroma.

STEP 3: Bottle

We recommend the use of PET bottles or reusable glass bottles designed for storing beer. Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place.

Priming

Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks. Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.

STEP 4: Enjoy!

While we recommend leaving your bottles to condition at or above 18C for at least 2 weeks - you may find that your brew benefits from further conditioning. This brew is intended to be served bright - decanting the beer off the yeast sediment into a clean glass.