Coopers Thomas Series Devil's Half Ruby Porter 1.7kg

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 neighbourhood. 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 bitterness with fruity hop notes and a rich creamy head. It’s sure to bring out your dark side. Recommended to be brewed with (23L): Colour (EBC) 650 Bitterness (IBU) 590

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.