Coopers DIY Thomas Coopers Series Devil's Half Ruby Porter 5/6 Gallon Refill
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 neighborhood. 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.
What You Get
1 Coopers Devil's Half Ruby Porter (HME)
1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)
2 Boxes of Coopers Light Dry Malt
1 Packet of Coopers Carbonation Drops
2 Packets of No-Rinse Cleanser
Original Gravity: 1.046
Final Gravity: 1.010
If you wish to brew a stronger beer then only top your fermenter off to the 5 gallon or 19-liter mark.
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 keg 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 to sit for 2 minutes.
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds and then close.
4. Pour the rest of the solution from the fermenter into a large bowl. 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 cleaning solution prior to using. 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 can in hot tap water.
2. Add 4-8 liters (1-2 Gallons) of water to your fermenter.
3. Then add in any adjuncts that came with your refill. This could be Brew Enhancer's, Light Dry Malt, or Liquid Malt. Mix until thoroughly dissolved.
4. Open the can of Brewing Extract and pour the contents into your fermenter. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
5. You will top with a mixture of cold or hot water to the 23-liter (6 Gallon) mark on your fermenter. You will want the temperature of your wort to be between 70°-76°F.
6. Stir your wort mixture vigorously with your sanitized spoon or whisk.
7. Sprinkle the yeast packet into the fermenter, and put on the lid.
Put your fermenter in a location with a consistent temperature between 68°F and 78°F, and out of direct sunlight. Ferment for 10 days.
STEP 3: Bottling & Carbonating
After 10 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 4 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 solution into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.
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 to sit 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.