Running With The Dev-Ale 5 Gallon
This is an unapologetic brew for those who pave their own path. Like the music that inspired the recipe, there are no rules. The malty backbone is offset with an Eruption of hops. Jump into this if you dare. Make it for your friends because Everybody Wants Some. Trust me you’ll be finger-tapping and Dancing the Night Away.
WHAT YOU GET
1 Can of Coopers European Lager
2 Boxes of Coopers Dry Malt Extract
2 Packets of BrewMax LME Robust
2 Packets of BrewMax LME Smooth
2 Packets of Red Wheat Flakes
2 Packets of Crystal 40 Malt
4 Packets of Amarillo Hops
4 Packets of Centennial Hops
4 Packets of Saaz Hops
1 Packet of S-33 Dry Ale Yeast
4 Muslin Hop Sacks
2 Packets of No-Rinse Cleanser
FOR FANS OF
Eddie Van Halen
Original Gravity: 1.065
Final Gravity: 1.020
SRM: (Color): 11
IBU: (Bitterness): 45
STEP 1: SANITIZING
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.
2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.)
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.
4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened cans and LMEs in hot tap water.
2. Add all 4 packets of the Crystal 40 and the Red Wheat between 2 of the hop sacks and tie them closed so that the grain can flow freely within the sacks.
3. Add 8 cups of water to the 1-gallon or larger pot. Bring the water to a temperature of 155-165 and hold the water at that temperature range.
4. Once the temperature range is achieved, add in the grain sacks and allow them to steep holding the temperature range for 30 minutes.
5. While your grain is steeping, add 2 packets of Amarillo Hops, 2 packets of Centennial Hops and 2 packets of Saaz hops to one of the hop sacks and tie closed so that the hops have room to expand within the sacks. Repeat this step again with a second hopsack. (You should have 2 hops sacks with 2 packets of each hop, in each hop sack.) set aside.
6. After the 30-minute grain steep has passed remove from heat, rinse the grain sacks in a colander with 1-2 cups of hot water, allowing the run-off to flow back into the pot. DO NOT SQUEEZE THE GRAIN SACKS. Discard grain sacks.
7. Then open the packets of Cooper’s DME and slowly sprinkle in the DME into the pot of grain water and stir to dissolve. Increase your heat to medium-high. Continue stirring constantly to keep the rising foam in check. If it begins to rise, pull the pan off the heat and lower the temperature slightly, continuing to stir (about 5 to 10 minutes depending on your particular conditions), until you hit the hot break which is where the foam has subsided, and the solution is now boiling. Stir until incorporated. (DO NOT WORRY IF YOU STILL HAVE CLUMPS FROM THE DME. THEY WILL BE BROKEN DOWN IN FERMENTATION)
8. Then add ONE of the Smooth LMEs and stir to combine. Maintain this mixture at a low rolling boil. Once the mixture is boiling, add in one of the hop sacks and allow this mixture to boil for 30 minutes stirring occasionally.
9. Once a total of 30 minutes has passed since adding the first hopsack, add in the second hop sack, stir then remove the mixture from the heat.
10. Open the can of Brewing Extract and the remaining LMEs and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
11. Fill your fermenter with enough cold water to cover the spigot hole. Approximately 1-2 gallons of water.
12. Pour the wort (including the hopsacks) into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19 liters by adding more cold water.
13. Stir your wort mixture vigorously with your sanitized spoon or whisk.
14. Sprinkle the S-33 yeast packet into the fermenter, and place on the lid. Do not stir.
Place your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.
STEP 3: BOTTLING & CARBONATING
After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (14 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.
3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
TIP FROM OUR BREWMASTERS
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer