|Category||MALTS AND ADDITIVES|
Article 45140La first employment Thomas Cooper in Australia was the shoemaker, in the small village of Kensington, three miles from the city. He exercised his job a few steps from Rising Sun Inn, where, in later years, would launch his personal Ales. After quitting the cobbler's boots, Tomas Cooper turned his energy and his attention to the world of brewing, creating products like this American-style Pale Ale. Intense amber color, flavor and caramel malt, hops and citrus scent and a final marked by a refreshing bitterness with thick and creamy foam. Thomas Coopers approve? You can bet your boots! Thomas Cooper's first occupation was in Adelaide as a bootmaker in the small village of Kensington, three miles east of the city. He plied His original trade a few doors down from the Rising Sun Inn where, in later years, he'd get His foot in the door with His very own Ales.After Thomas hung up His cobbler's boots, he turned his hand to brewing beers like this American-style Pale Ale. It has a rich amber color, toffee malt flavors, citrus and pine hop aromas, a refreshing bitter finish and thick creamy head. Would Thomas approve? You can bet your boots.Colour: 130 EBCBitterness: 560 IBUhttp: //store.coopers.com.au/thomas-coopers-bootmaker-pale-ale-1-7kg.htmlMANUALE INSTRUCTIONS Brewing black rock http: //www.edi -shop.com/errors/Blackrockistruzioni.pdfMANUALE INSTRUCTIONS coopers brewing recipes and 36 paginehttp: //www.edi-shop.com/errors/cooperslibrobirra.pdfCATALOGO KIT aND malts http://www.edi-shop.com/errors/ Blackrockkit.pdf1) Sterilize all parts with sterilizing solution and allowed to drain well sciarle for alme- no 10 minutes. 2) Heat the jar in a bain marie in calda.3 water) Empty the contents of the jar fermenter containing 4.3 liters of boiling water and 1 kg of liquid sugar Black Rock (or inalternativa common sugar) and mix until malt will not be well blended. Add cold water up to the litriche need, stir and bring to a temperature of 24 ° C mostoa. Add the yeast and stir energicamente4) minifermentatore Put on the lid and fill it halfway with the sterilizing solution (water and metabisulfite) .5) Close the fermentation container hermetically. Holding the whole at a temperature not inferiorea 20 ° C and not exceeding 28 ° C until reaching the right specific weight (step 6) .6) Check specific gravity using special density gauge. The value has reached the 1005 OG. For this we need 5-7 giorni7) Sterilize the bottles with the sterilizing solution and leave to drain for at least 10 minutes. Moltoutile use dell'avvinatore / Sterilizer Ferrari "Spin" ??. (Art. 41180) 8) Fill the bottles with the system is most preferred (or by extension racking, odirettamente from the tap). Add sugar in each bottle with the special dosatore.9) Cap the bottles with the ap- posita capper Ferrari "Glo- ria" ?? (Art.17480). Agitate beneper dissolve the sugar and to then store them for 5 days at a temperature higher than 20 ° c for the second fermentation. 10) The drink will be ready in 2/3 weeks. To improve ulteriormentegusto and body just wait two months. Health!!!!!!
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