Recipe Central

Octoberfest Recipe using Coopers

Wed, 21 Jul 2010 17:39:00 GMT

Every once in a while we get a request for an Octoberfest style recipe. Below is a recent recommendation from Coopers Brewery on a possible clone using the European Lager beer kit. We have not tried this.

From BJCP style guidelines:

Zephyr Light

Thu, 08 Jul 2010 19:46:00 GMT

Are you looking for a lighter beer for these hot summer months? How about trying this one out?Zephyr Light - Makes 23 liters

Zephyr Light - 23 Liters

Very Berry Honey Wheat Beer

Wed, 12 May 2010 04:01:00 GMT

Ever wanted to use fruit in your beer? We have found that our Very Berry Honey Wheat Beer recipe fits the bill nicely. You can use just about any sweet fruit that is in season. The honey in this recipe gives the finished beer a slight effervescence that compliments the fruit flavors.

Ingredients:

1 can Coopers Wheat Beer Concentrate Kit
500 grams Coopers Light Dry Malt Extract
300 grams Coopers Dextrose
1/2 lb. clover honey
4 lbs. fresh raspberries
Coopers Carbonation Drops

Procedures

Purée the raspberries and mix into 1 liter of hot water on the stove. This sanitizes the fruit. Allow to cool, the strain into your Coopers fermenter
Add 2 liters of hot water to your Coopers fermenter.
Mix in Wheat Beer Concentrate Kit, Light Dry Malt Extract, Dextrose and honey. Be sure to get all the ingredients well dissolved.
Mix in raspberry purée.
Top up fermenter to 21 liters with cold water.
Cool to fermentation temperature (below 21°C/73°F) and add yeast.
At bottling time add one Coopers Carbonation Drop to each 12 oz/375ml bottle.
Condition in bottle 2-4 weeks.

Tailgate Chili - 12 servings

Thu, 01 Apr 2010 03:36:00 GMT

Ingredients

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Directions
1.Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3.After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Stouter Stout

Sat, 13 Feb 2010 18:49:00 GMT

Coopers Stout has enjoyed a cult following with home brewers. Many believing it is the closest home brew style to the bottled version. Sure, it's good. You can make it better!

Ingredients

• 1.7kg Coopers Stout
• 1kg Coopers Brew Enhancer 2
• Nothing Else!

Method
• Dissolve Coopers Stout and Brew Enhancer 2 in 2 litres of hot water.
• Fill fermenter with cool water to the 18 litre mark and stir.
• Sprinkle supplied yeast over the wort surface.
• Ferment temperature should be in the range 21C-27C.
• Bottle when specific gravity has reached 1.014 (or two readings the same over 24 hours).

Best Extra Stout

Tue, 09 Feb 2010 12:07:00 GMT

Coopers Best Extra Stout is an outstanding beer, hence the numerous awards. This recipe is an approximation to the former version of Best Extra Stout at 6.8% ABV, which was also sold as a bottled-aged product called Special Old Stout. The extra alcohol increases the longevity of the brew. It’s a great beer to cellar and taste periodically to see how it develops.

Ingredients
• 1.7kg can Original Series Stout
• 1.5kg Thomas Coopers Dark Malt Extract
• 500g Sugar/Dextrose

Method
1. Dissolve Coopers Original Series Stout, Thomas Coopers Dark Malt Extract and Sugar/Dextrose in 2 litres of hot water.
2. Fill fermenter with cool water to the 20 liter mark and stir.
3. Sprinkle supplied yeast over the wort surface (or stir in active Coopers yeast culture).
4. Ferment temperature should be as close to 21C as possible.
5. Bottle once the specific gravity is stable over 24 hours.

Filé Gumbo for the Saints - Vikings game

Tue, 19 Jan 2010 23:24:00 GMT

Gumbo, the ultimate Cajun food. It's really just a thick stew served with rice. This recipe uses chicken and sausage, but you can use anything that swims, flies, walks or crawls. Shrimp, alligator, turkey, ham, anything you like. This one is also a filé (sassafras powder) gumbo, which means no okra. If you prefer okra, you can add some, I just don't really like it that much if it's not fried. If you can't find filé in your area, it can be mail ordered, or you can leave it out, but the results will not be as good without it.

Authentic Anchor Bar Buffalo Chicken Wings

Tue, 12 Jan 2010 00:03:00 GMT

This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.

There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.

Makes 6 Servings of Buffalo Chicken Wings (6 per person)

Fuller's Extra Special Bitter

Tue, 17 Nov 2009 23:23:00 GMT

The new International series English Bitter was inspired by Adnams Bitter. This beer emphasizes the roasted malts and lifts the aroma with Styrian Golding floral notes. What follows is a fairly accurate representation of Fuller's ESB.

Check it out!

Great Corona clone with Lime recipe (User submitted)

Thu, 12 Nov 2009 01:27:00 GMT

Great Corona clone with Lime recipe (User submitted)

1 Coopers Mexican Cerveza kit

1 KG dextrose or even better Brew Enhancer 2

Made up to 23L

Kept in primary for 14 days at 18C

Day 10 added juice of one lime. At the same time make up a homemade lime extract using the zest of three limes and two ounces of vodka in a cup, then covered with plastic wrap. The vodka extracts the green color and flavor oils from the lime zest which turns white after a few days. This extract smelled really limey and just before bottling on Day 14 we strained out the zest.

1 Tbsp Club House pure lemon zest extract 2oz pure lime extract (using the zest of three limes and two ounces of vodka in a cup, then covered with plastic wrap. The vodka extracts the green color and flavor oils from the lime zest which turns white after a few days. This extract smelled really limey so just before bottling we strained out the zest.) added to the fermenter.

Before bottling our group did some sample taste testing and liked the sample with lime extract better than without. The lime flavor was not quite strong enough so we also added 1 Tbsp of pure natural lemon extract, stirred well then bottled. A week in the bottle its carbonated nicely resulting in a great Corona with lime clone beer. At first you taste the subtle limey flavors followed by the light hops so it is definitely beer but its not bitter nor sweet. Result is a very smooth, light tasting beer with the clear color of a Corona. If you need a quick, easy drinking beer then this Cerveza kit is a great Corona clone.