This is a Coopers Bitter aged for three months in the bottle. The ingredients list is dead simple. It includes a 1.7kg can of Coopers Bitter, a 1kg bag of Coopers brew enhancer 2, and the kit yeast, all made up to 23 litres. It was fermented at 16C for two weeks before bulk-priming and bottling. The final product is an intensely flavoured bitter brew with a very oaky character. The copper colour reveals that Coopers used a lot of roasted malts in this product. A distinct though cheap and easy beer to make.
This is a Boutique Candi Lager. This brew used a 1.7kg can of Farmland Lager purchased from Coles, a 1kg bag of Coopers brew enhancer 2, 20g of Saaz hops pellets (aroma) and 500g of homemade Belgian candi sugar cooked to a deep amber. The brew was fermented with a W34/70 lager yeast at about 10C for three weeks before bulk-priming and bottling. The final result is a very consumable lager with slight toffee notes thanks to the candi sugar. A great session beer.
This is an Australian Heritage Draught. This one was made with a 1.7kg can of Wander Draught, 500g of dried light malt extract, 500g of dark dried malt extract, 200g raw sugar, 20g of Saaz hops pellets (aroma) and a steep of 20g of chocolate malt, 40g of roasted barley, and 100g of crystal malt. The brew was fermented at 16-18C for around 10 days with the kit yeast, which is an ale. The final result is a very consumable beer with a fruity aroma and a very nice toasted malt character. The colour is a beautiful deep amber hue. Another great session beer that’s not too bitter.
If you have any questions about how these were made and any kit & kilo homebrewing questions feel free to leave a comment.