Quick To Brew Hopped Recipes
Place 1 gallon of water into the brew kettle.
Put the flaked barley into the a boiling bag and place in the water.
Bring the water to a boil and remember to remove the grain bag just prior
to the boiling point.
Place the hops into a boiling bag and add them to
the pot. Stir in the amber malt extract and boil for 15 minutes.
Stir the kettle frequently to prevent darkening the wort.
Turn off the heat and stir in the Coopers Lager malt
extract. Keep stirring to ensure syrup is fully dissolved, taking
special care to run a spoon along bottom of pot.
Add one gallon of cold water to the kettle.
Pour remaining water into your fermenter then add the cooled wort.
Pitch yeast when temperature is between 70 and 80 degrees.
Ferment and bottle using your usual methods.
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Place ½ gallon of water into brew kettle. Bring the water
to a boil then remove kettle from heat. Dissolve contents of wheat beer
can in the kettle of hot water. Add 1 gallon of cold water to brew
kettle and stir. Pour into primary fermenter. Top off with
more cold water to 4 ½ gallons.
Pitch yeast when temperature is 70 – 80 degrees F.
After one week, pour can of puree into 5 gallon carboy and rack contents
of primary fermenter into carboy.
After one more week, top off with distilled water and ferment for one more
week. Rack beer into bottling pail making sure to leave the sediment
(fruit puree) behind.
Prime and bottle using your usual methods.
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Place 1 gallon of water into the brew kettle and bring to a boil.
Remove from the heat and stir in the dry malt extract. Keep stirring
until the powder is completely dissolved.
Turn off the heat and stir in the can of Coopers Real Ale malt. Rinse
the can with hot water to get all of it. Stir the pot to ensure syrup
is fully dissolved, taking special care to run a spoon along bottom of
pot. Allow to cool in a sink of cold water.
Place 4 gallons of cool water in your fermentor. Add the cooled wort
to the fermentor. Pitch the yeast when the temperature is between
70 - 75F.
Ferment and bottle using your usual methods.
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Place 1 gallon of water into the brew kettle.
Place the hop pellets into a boiling bag and tie it closed. Put the caravienna
malt into the other boiling bag and place in the water along with the hops.
Bring the water to a boil and remember to remove the grain bag just prior
to the boiling point. Leave the hops in the pot.
Stir in the dry malt extract into the kettle and
boil for 10 minutes. Stir the kettle frequently to prevent darkening
the wort.
Turn off the heat and stir in the Coopers Lager malt
extract. Keep stirring until the malt is completely dissolved.
Turn of the heat and add one gallon of cold water
to the kettle. Pour remaining water into your fermenter then add the cooled
wort. Pitch yeast when temperature is between 70 and 80 degrees.
Ferment and bottle using your usual methods.
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Place 1 gallon of water into the brew kettle.
Bring the water to a boil.
Stir the dry malt extract into the kettle and boil
for 10 minutes. Stir the kettle frequently to prevent darkening the
wort.
Turn off the heat and stir in the Coopers Wheat malt
extract. Keep stirring until the malt is completely dissolved.
Add one gallon of cold water to the kettle.
Pour remaining water into your fermenter then add the cooled wort.
Pitch yeast when temperature is between 70 and 80 degrees.
Ferment and bottle using your usual methods.
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Place 1 gallon of water into the brew kettle.
Put the Carapils malt into one of the boiling bags and place in the water.
Bring the water to a boil and remember to remove the grain bag just prior
to the boiling point.
Stir the dry malt extract into the kettle.
Place into the kettle and boil for 10 minutes. Stir the kettle frequently
to prevent darkening the wort.
Turn off the heat and stir in the Coopers Lager malt
extract. Keep stirring until the malt is completely dissolved.
Add one gallon of cold water to the kettle.
Pour remaining water into your fermenter then add the cooled wort.
Pitch yeast when temperature is between 70 and 80 degrees.
Ferment and bottle using your usual methods.
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Place 1 gallon of water into the brew kettle.
Place the hop pellets into the boiling bag and tie
it closed. Place into the kettle and boil for 3 minutes.
Measure out 3/4 cup of the corn sugar and save this
for priming the bottles. Stir the remaining corn sugar and the dry
malt extract into the kettle. Stir the kettle frequently to prevent
darkening the wort. Boil for 5 minutes.
Turn off the heat and stir in the Cerveza Malt Extract.
Keep stirring until the malt is completely dissolved.
Add one gallon of cold water to the kettle.
Pour remaining water into your fermenter then add the cooled wort.
Pitch yeast when temperature is between 70 and 74 degrees.
Ferment and bottle using your usual methods.
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Place 1 gallon of water into the brew kettle.
Bring the water to a boil.
Stir the dry malt extract into the kettle and boil
for 5 minutes. Stir the kettle frequently to prevent darkening the
wort.
Turn off the heat and stir in the American Lite extract.
Keep stirring until the malt is completely dissolved.
Add one gallon of cold water to the kettle.
Pour remaining water into your fermenter then add the cooled wort.
Pitch yeast when temperature is between 70 and 80 degrees.
Ferment and bottle using your usual methods.
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