Rich mahogany colour and a creamy head. Roasted malt aromas with a hint of chocolate, generous mouthfeel dominated by roasted malt flavours, sufficient hop bitterness to give balance and a dry finish. A favourite amongst dark beer drinkers. This brew displays coffee and chocolate aromas with a soft bitterness. You may like to reduce the carbonation level and serve it slightly warmer. We reckon this recipe is a fairly close approximation to our commercial Dark Ale, particularly if fermented at 18C using the commercial yeast culture. This kit contains: 1.7kg Coopers Malt Extract 7g pack of Coopers Yeast Recommended to be brewed with ( not included) : 1 x Coopers Brew Enhancer 3 (1kg) 1 x Coopers Carbonation Drops (250g) Instructions for use: (The full instructions are on the other side of the can`s label). STEP 1: Mix Add the balance of ingredients and dissolve. Add cool water to the 23 litre mark and stir vigorously. Sprinkle yeast and fit the lid. STEP 2: Brew Ferment temperature should be as close to 18C as possible. 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 18C the cleaner the flavour and aroma. STEP 3: Bottle Bottle when specific gravity has reached 1.008 (or two readings the same over 24 hours). 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. Ales may be served cloudy or bright into a clean glass - depending on the style - and normally have less carbonation than Lagers. NOTE This is an ingredients-only kit; equipment is not included. It needs to be purchased separately. You can find the equipment here: Beer and Wine Equipment Set
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