|Category||MALTS AND ADDITIVES|
MALT COOPERS RUBY PORTER - DEVIL'S HALF FROM KG. 1,7Una ??Porter bodied red reflections from ru-bino, moderately bitter with chocolate and malt notedeliziose, seguiteda fruity hints of hops and a ric-ca creamy foam. Color: 650 EBC * / Bitterness: 590 IBU ** In 1862, Coopers brewery operations were located close to an area known as the Devil's Half Acre. This rather intimidating name stemmed from the somewhat menacing people That Frequented the neighborhood. As such, it had a reputation for being a place to steer clear of at night.This devilish brew is inspired by the shady characters of the Devil's Half Acre. As black as the sinister night, this full bodied Porter has ruby ??hints, delicious chocolate toffee malt character, moderate hop bitterness with fruity notes and a rich creamy head. It's sure to bring out your dark side.Colour: 650 EBCBitterness: 590 IBUhttp: //store.coopers.com.au/thomas-coopers-devil-s-half-ruby-porter-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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