Batch #062 - Double Can Cooper's Ale
Started batch in the afternoon on Apr 4, 2011:
Recipe:
- 7.5 Lb - 2 cans of Cooper's Real Ale hopped malt extract
- 1.0 oz hop pellets - finishing (Willamette, 4.7% alpha) 20 min
- 1 tbs Irish Moss, last 15 min
- 1.0 oz hop pellets - aroma (Willamette, 4.7% alpha) less then 1 min
- 2 pkg of Cooper's dry yeast ( ale type)
- Specific gravity 1,054
Procedure:
- Boiled only for 20 min. because this was already hopped wort.
Progress log:
- Apr 05, 2011 - fermentation visible in the morning (10sec), every 3 sec in the evening.
- Apr 06, 2011 - fermentation every 2 sec in the morning, every 1 sec in the late afternoon.
- Apr 07, 2011 - fermentation every 3 sec in the morning, every 11 sec in the late evening.
- Apr 08, 2011 - Racked to secondary at 1,014. Taste very good.
- Apr 14, 2011 - Kegged at 1,012. Taste very good.
Evaluation:
- Apr 24, 2011: connected keg to CO2. Carbonation and taste very good. It is a bitter ale with a very nice aroma.
- May 04, 2011: finished. This was extremly tasty beer. On the bitter side.