Dark Ale Coopers beer concentrate 1,7kg for 23l of beer

Dark beer. Created from the highest quality roasted malt made of the best northern australian barley strain. Proper chioce of burn malt and hops ensures pure taste. Lower level of burn malt than in the Stout beer, gives beautiful ruby colour.

Characcteristic:
Product from australian company-Coopers is produced for making 23 l of beer..
Each can contain:
-1,7 kg of hermetic closed hop malt without any extra preservanties( Malt consistency is similar to carmel/honey)
-the packet of beer yeast (attached under the cover)
Maximum alcohol level, which we may achive is 5,2%(We can also achive lighter beers if we reduce the amount of sugar.)Using attached table, you can choose the proper amount of sugar for particular barrel and for require beer power.

Amount of sugar	beer power
1000g	5,2%
500g	4,6%
450g	4%
250g	3,4%

Usage:
Preparing homemade beer is really simple but you have to remember about keeping cleanness and proportion.

Needed equipment
Cooper's concentrant (with beer yeast packet attached )
1 kg of sugar or - enhancer or - for exapmle malt extract light or -Enhancer
- water
-sugar measure
glass demijohn or 30 l zymotic container
-zymotic straw
-measuring spoon for sugar
lever capper
crown caps
-bottles for pouring beer or plastic bottles.

Next steps of beer preparation

Closed can with digest put to the sink with hot water for about 10 minutes. (it will make our content liquefied and make it easier to put it out)

Into 5 l vessel put 1 kg of sugar. (Attention : sugar may be replaced with enhancer or malt)we add 2 l of boiling water and mix till sugar will melt, next add the content of the can and mix it again.
The final temperature of beer should be about 21-21°C. If so, you should add beer yeast from the packet. (Attention: remember that the temperature over 30° will kill the yeast. Fermentation will not start in the temperature under 18°C.) After adding the yeast, mix everything and close the mouth of the vessel (demijohn) and put the fermenative straw in the cork.

Approved fermentation temperature is between 18 and 24°C.