Coopers Thomas Series Bootmaker Pale Ale 1.7kg

Thomas Cooper’s first occupation in Adelaide was 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 colour, toffee malt flavours, citrus and pine hop aromas, a refreshing bitter finish and thick creamy head. Would Thomas approve? You can bet your boots. Recommended to be brewed with:To make 23 Litres: Colour (EBC) 130 Bitterness (IBU) 560

Suitable for one or two stage fermentation.

1.Mixing: Pour 2 litres of hot water into sanitised fermenter, add contents of can and 1kg (2.25lbs) of another fermentable eg dextrose, malt . Stir contents to dissolve, add cold water to bring the total contents up to 23 litres. When temperature is between 22-30 degrees C (71-86 deg F) add yeast and stir actively for 30 seconds. Morgan’s kits need no boiling due to our unique kittling during manufacture.
2.Fermenting: Seal fermenter with lid and air lock, allow to ferment at a constant temperature between 22 – 30 deg C until specific gravity reaches 1005 or below. Complete fermentation will take 5 days at 25 deg C (77 deg F) but will take longer in lower temperatures. Warning: Using a beer hydrometer, be sure fermentation is finished (SG 1005 or below) before bottling, adding only the correct amount of sugar to each bottle, otherwise overgassed bottles could explode.
3.Bottling: Sterlize bottles, add 6g (0.212oz) of sugar to each 750 ml bottle, 3g (0.106oz) for every 375ml then fill with brew to the normal level and cap.
4.Maturing: Allow bottles to stand at a temperature of 22-30 deg C for 5 days to allow beer to carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.