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beer-brewing-recipes/001_coopers_australian_pale_ale_recipe.md
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# Coopers Australian Pale Ale Recipe
Source: transcribed from user-provided photo on 2026-04-25.
## Description
The undercurrent of this strong malt base is met in equal measure with bold hop flavours and aromas. Expect an undertone of citrus, lychee and tropical fruits, followed closely by light malty sweetness on the tongue, before a defiantly smooth yet bitter finish.
## Expected Brew Figures
- OG: 1.055
- FG: 1.014
- ABV: 5.7%
- IBU: 40
- Volume: 22 litres
## Ingredients
- 1.7kg Coopers Australian Pale Ale can of concentrate
- 1.5kg Thomas Coopers Light Malt Extract
- 500g Coopers Light Dry Malt
- 250g Crystal malt (cracked)
- 25g Chinook hops
- 25g Simcoe hops
- 25g Cascade hops
- Safale US-05 Dry Yeast
## Method
1. The day before brew day, soak the cracked crystal malt grain in a small mesh bag in a pot with about 3 litres of cold water. Fit the lid and sit it in the fridge overnight (if the grains have not already been cracked, place them in a plastic zip-lock sandwich bag and crack them using a rolling pin).
2. On brew day lift the mesh bag with grains out of the pot and allow the liquid to drain out before discarding the grains.
3. Place the strained liquid onto the stovetop, then add half of the Light Dry Malt and stir to dissolve.
4. Bring to the boil, then add the Chinook Hop Pellets and boil for 30 minutes, before removing from the heat.
5. Cool the liquid by placing the pot in a bath of cold water for about 15 mins.
6. Add the Australian Pale Ale can of concentrate, the liquid malt extract, the remaining light dry malt and the cooled hop and grain liquid to your fermenter. Stir to dissolve. Don’t be concerned if lumps of Light Dry Malt persist as they will dissolve over the course of several hours.
7. Top up with cold tap water to 20 litres and stir thoroughly.
8. Check the temperature and top up to 22 litres with warm or cool water (refrigerated if necessary) to start the brew at 18°C.
9. Sprinkle the Safale US-05 Dry Yeast then fit the lid and place the fermenter in a location out of direct sunlight. Ferment at 18–20°C.
10. On day 6, add the Simcoe and Cascade hops (preferably in a hop bag) and leave for the remainder of fermentation.
11. On day 9 check the specific gravity (SG). The brew is ready once the specific gravity has stabilised over a couple of days and is about 1.012–1.015.
12. Bottle or keg as normal. If bottling, allow your beer to bottle condition out of direct sunlight. For best results condition for 8–12 weeks.
## Notes
- Stored in Markdown for long-term consistency and easier future indexing/searching.
- Transcription confidence is high, but a couple of source-photo details were slightly uncertain when first read:
- “Thomas Coopers Light Malt Extract” appears correct.
- Step 5 reads as “about 15 mins”.
- The left-side cut-off title/subtitle from the image was not included because it was incomplete.
beer-brewing-recipes/002_oat_cream_ipa_all_grain.md
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# Oat Cream IPA — All Grain
Source: transcribed from user-provided photo on 2026-04-25.
## Expected Brew Figures
- OG: 1.066
- FG: 1.012
- ABV: 6.3%
- IBU: 40
- Volume: 23 litres
## Ingredients
- 5.3kg Pale ale malt
- 500g Rolled oats
- 500g Weyermann wheat
- 200g Weyermann carapils
- 15g Columbus hop pellets
- 120g Citra hop pellets
- 135g Mosaic hop pellets
- 50g Riwaka hops (can replace with Nelson Sauvin preferred)
- 0.3g Copperfloc
- Wyeast Labs #2124 Bohemian (or 2 packets of Saf 34/70 or Mangrove Jacks M76 Bavarian Lager yeast)
## Method
1. Mash all malts at 67°C.
2. Sparge and bring to a boil.
3. Boil for 90 minutes.
4. Add 15g Columbus at beginning of the boil.
5. Add 0.3g of Copperfloc with 10 minutes to go.
6. At the end of the boil start a whirlpool then add 20g Citra and 35g Mosaic.
7. Cool to 12°C and transfer to fermenter.
8. Pitch yeast and ferment at 10–12°C.
9. Do a diacetyl rest at 22°C towards end of fermentation.
10. After fermentation, dry hop for three days with 100g Mosaic, 100g Citra and 50g Riwaka.
11. Crash cool for at least 2 weeks.
12. Bottle or keg as usual then enjoy with mates.
## Notes
- Stored as a separate recipe item from a multi-recipe photo.
- Recipe title inferred from partially visible page context; the visible method/ingredients are clear, but the left-side full heading is cut off in the image.
- Yeast line is slightly fuzzy, but reads as Wyeast Labs #2124 Bohemian, with dry yeast alternatives Saf 34/70 or Mangrove Jacks M76 Bavarian Lager.
beer-brewing-recipes/003_oat_cream_ipa_extract_with_specialty_grains.md
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# Oat Cream IPA — Extract with Specialty Grains
Source: transcribed from user-provided photo on 2026-04-25.
## Expected Brew Figures
- OG: 1.060
- FG: 1.012
- ABV: 6.3%
- IBU: 40
- Volume: 23 litres
## Ingredients
- 4.3kg of Pale liquid malt extract
- 500g Rolled oats
- 500g Weyermann wheat
- 200g Weyermann Carapils
- 15g Columbus hop pellets
- 120g Citra hop pellets
- 135g Mosaic hop pellets
- 50g Riwaka hop pellets
- 0.3g Copperfloc
- Wyeast Labs #2124 Bohemian (or 2 packets of Saf 34/70 or Mangrove Jacks M76 Bavarian Lager yeast)
## Method
1. Boil 8 litres of water in a large pot.
2. Add all malt extract and stir.
3. Crack grain and add to a muslin sack in 70°C water for 30 minutes, then take out of the wort.
4. Boil for 90 minutes, adding Columbus at the start of the boil.
5. Add 0.3g of Copperfloc with 10 minutes to go.
6. At the end of the boil start a whirlpool then add 20g Citra and 35g Mosaic.
7. Transfer to fermenter and top up to 23 litres with very cold water and allow it to cool to 12°C.
8. Pitch yeast and ferment at 10–12°C.
9. Do a diacetyl rest at 22°C towards end of fermentation.
10. After fermentation dry hop for three days with 100g Mosaic, 100g Citra and 50g Riwaka.
11. Crash cool for at least 2 weeks.
12. Bottle or keg as usual then enjoy with mates.
## Notes
- Stored as a separate recipe item from a multi-recipe photo.
- Title inferred from the visible recipe layout; “Extract with specialty grains” is clearly readable.
- Yeast line is slightly fuzzy, but reads as Wyeast Labs #2124 Bohemian, with dry yeast alternatives Saf 34/70 or Mangrove Jacks M76 Bavarian Lager.
beer-brewing-recipes/004_five_grain_summer_lager.md
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# Five Grain Summer Lager
Source: transcribed from user-provided photo on 2026-04-25.
## Expected Brew Figures
- OG: 1.050
- FG: 1.009
- IBU: 21.5
- Colour: 7.5 EBC
- Est ABV: 5.1%
- Batch size: 25 litres
## Ingredients
- 2.61kg Gladfield Pilsner malt
- 0.70kg Gladfield Rye malt
- 0.60kg Gladfield Wheat malt
- 0.52kg Gladfield Maize malt
- 0.43kg Gladfield Munich malt
- 0.20kg Rolled Oats
- 12g Southern Cross (NZ)
- 12g Pacifica (NZ)
- 10g Riwaka (NZ)
- 10g Wai-iti (NZ)
- Yeast: Lallemand Diamond Lager Yeast
## Method
1. Mash grains at 65°C for 60 minutes.
2. Sparge and bring to the boil.
3. Add the Southern Cross hops for the 60 minute boil.
4. With 30 minutes remaining in the boil add the Pacifica hops.
5. With 5 minutes remaining add the Riwaka and Wai-iti hops.
6. Whirlpool for ten minutes, then chill and transfer to the fermenter.
7. Pitch the yeast and ferment at 10–12°C.
8. As fermentation slows (approx. day 5 to 7) raise temp gradually 1°C per day to reach 18°C max. Hold for a few days.
9. When fermentation is stable at or near 1.009 for consecutive days.
10. Bottle or keg as normal and condition for 10–12 weeks before enjoying in the summer! This beer will improve with age at low temperature.
## Notes
- Title inferred from the visible page context; the lower-left text appears to refer to a five grain beer intended for summer.
- Main recipe column is clear and high confidence.
- Step 9 appears truncated in the photo and likely continues onto obscured or cropped text; stored exactly as far as readable: “When fermentation is stable at or near 1.009 for consecutive days.”
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# Chocolate Coconut Coffee Porter
Source: transcribed from user-provided photo on 2026-04-25.
## Description
Ok, so winter is here. But that doesn’t mean the tropical/coconut-paradise-dream has to be over. This is a nod to that chocolate coconut bar (you know the one we mean), with some added coffee kick at the end. Pouring rich, dark and creamy, expect coffee aromas with toasted coconut and hints of chocolate. The medium bitterness and higher ABV can turn the chilliest winter into the most chill season of all.
## Expected Brew Figures
- OG: 1.056
- FG: 1.014
- ABV: 5.8%
- IBU: 45
- Volume: 21 litres
## Ingredients
- 1.7kg can of Thomas Coopers Devil’s Half Ruby Porter concentrate
- 1.5kg Light Dry Malt Extract (LDME)
- 300g Chocolate Malt Grains (cracked)
- 200g Dark Crystal Malt Grains (cracked)
- 25g Styrian Goldings Hop Pellets
- 250g Desiccated Coconut
- 11g Lallemand Nottingham Ale Yeast
## Method
1. Bring 2–3 litres of water to 65–75°C and add the cracked grains (easiest in a small grain bag) for 30 minutes before removing them.
2. Add 12g of the hops and boil for 10 minutes.
3. Remove from the heat and add the remaining hops.
4. Strain the cooled hop/malt liquid (wort) into your fermenter, then add the can of concentrate and the LDME and then stir to dissolve.
5. Top up with cold tap water to the 18 litre mark.
6. Check the temperature and top up to the 21 litre mark with warm or cool water (refrigerated if necessary) to start the brew at 18°C–20°C.
7. Sprinkle the yeast on top of the liquid then fit the lid and aim to ferment at 18–20°C.
8. On about day 3 after the foam (Krausen) has collapsed, lightly toast your desiccated coconut in a pan on a low heat, just until it is golden.
9. Add the toasted coconut (in a large hop bag) to your fermenter and ferment for a further 4 days.
10. On day 7 check the specific gravity (SG). Your brew is ready to bottle when the specific gravity is consistent over consecutive days and it at, or near 1.014.
11. Bottle or keg as normal and store your bottles out of direct sunlight at or above 18°C. You can drink these after 2–3 weeks, but the flavour will improve greatly over 8–12 weeks.
## Notes
- The intro/description and recipe body are mostly clear and high confidence.
- Recipe title inferred from visible page context and description; the left-side large title is partially cut off, but clearly appears to be a porter of this flavour profile.
- Step 10 appears to read “and it at, or near 1.014” in the image, which is likely a print/OCR oddity; preserved meaning as closely as possible.
- Step 2 states 12g of hops, implying the remaining 13g are added in step 3.
beer-brewing-recipes/006_coopers_vintage_ale_18_concentrate_recipe.md
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# Coopers Vintage Ale '18 — Concentrate Recipe
Source: transcribed from user-provided photo on 2026-04-25.
## Expected Brew Figures
- OG: 1.065
- FG: 1.008–1.013
- ABV: 7.5%
- IBU: 55
- Volume: 23 litres
## Ingredients
- 1.7kg Thomas Coopers Bootmaker Pale Ale
- 1.5kg Amber malt extract
- 1kg Dextrose
- 300g Crystal malt grains (cracked)
- 50g Aramis hops
- 25g Vic Secret hops
- Coopers commercial yeast culture (see note)
- Coopers yeast (provided with can of concentrate)
## Method
1. If reactivating a Coopers commercial yeast culture, prepare 4–5 days before brew day.
2. The day before brew day, soak the cracked crystal malt grain in a small mesh bag in a pot with about 3 litres of cold water. Fit the lid and sit it in the fridge overnight. If the grains have not already been cracked, place them in a plastic zip-lock sandwich bag and crack them using a rolling pin.
3. On brew day lift the mesh bag with grains out of the pot and allow the liquid to drain out before discarding the grains.
4. Place the strained liquid onto the stovetop, bring to the boil and add half of the Vic Secret hops and boil for 10 minutes.
5. Remove from the heat and add the remaining Vic Secret hops and about 12g of the Aramis hops and let steep for 15 minutes.
6. Cool the liquid by placing the pot in a bath of icy cold water for about 15 minutes.
7. Add all the fermentable ingredients and the cooled liquid to your fermenter then stir to dissolve.
8. Top up with cold tap water to 20 litres and stir thoroughly.
9. Check the temperature and top up to 23 litres with warm or cool water (refrigerated if necessary) to start the brew at 18°C.
10. Stir in the Coopers commercial yeast culture and then sprinkle the brew can dry yeast on top of the brew, fit the lid and then place the fermenter in a location out of direct sunlight. Ferment at 18–20°C.
11. Around day 7, add the remaining Aramis hops (preferably in a hop bag) and leave for the remainder of fermentation.
12. On day 12 check the specific gravity (SG). The brew is ready once the specific gravity has stabilised over a couple of days and is between 1.008–1.013.
13. Bottle or keg as normal. If bottling, allow your beer to bottle condition for at least two weeks, but it will benefit from at least 8 weeks of bottle conditioning.
## Notes
- Photo clarity is good and this recipe is high confidence.
- “Coopers commercial yeast culture” appears to refer to a separately reactivated yeast culture in addition to the can-provided yeast.
- Ingredient line “Thomas Coopers Bootmaker Pale Ale” was readable, though brand/product naming is slightly stylised in the print.
beer-brewing-recipes/007_hop_slam_ipa_bavaria_concentrate_recipe.md
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# Hop Slam IPA Bavaria — Concentrate Recipe
Source: transcribed from user-provided photo on 2026-04-25.
## Expected Brew Figures
- OG: 1.042
- FG: 1.008
- ABV: 5%
- IBU: 60
- Volume: 23 litres
## Ingredients
- 1.7kg Thomas Coopers Brew A IPA
- 1kg Light Dry Malt Extract
- 100g Caramel Pilsner grains (cracked)
- 50g Mandarina Bavaria Hop Pellets
- Safale US-05 yeast
## Method
1. The day before brew day, soak the cracked grain in a small mesh bag in a pot with about 3 litres of cold water. Fit the lid and sit it in the fridge overnight. If the grains have not already been cracked, place them in a plastic zip-lock sandwich bag and crack them using a rolling pin.
2. On brew day lift the mesh bag with grains out of the pot and allow the liquid to drain out before discarding the grains.
3. Place the strained liquid onto the stovetop, bring to the boil then remove from the heat and add about 1/3 of the Mandarina Bavaria hops and let sit for 10 minutes.
4. Cool the liquid by placing the pot in a bath of cold water for about 15 minutes.
5. Add all the fermentable ingredients and the cooled liquid to your fermenter then stir to dissolve. Don’t be concerned if lumps of Light Dry Malt Extract persist as they will dissolve over the course of several hours.
6. Top up with cold tap water to 20 litres and stir thoroughly.
7. Check the temperature and top up to 23 litres with warm or cool water (refrigerated if necessary) to start the brew at 20°C.
8. Sprinkle both the Safale US-05 yeast and brew can yeast, fit the lid then place the fermenter in a location out of direct sunlight and ferment at 18–20°C.
9. Once the foam has subsided (should be around day 6 or 7) add the remaining Mandarina Bavaria Hop pellets (preferably in a hop bag) and leave for a further 5 days.
10. On day 10 check the specific gravity (SG). The brew is ready once the specific gravity has stabilised over a couple of days and is about 1.008.
11. Bottle or keg as normal. If bottling, allow your beer to bottle condition for at least two weeks, but it will benefit from at least 8 weeks of bottle conditioning.
## Notes
- Main recipe column is clear and high confidence.
- Left page context suggests this is a German-styled IPA using Mandarina Bavaria hops.
- Ingredient line “Thomas Coopers Brew A IPA” appears readable from the image, though branded product naming may be stylised in print.
- Method step 8 explicitly mentions both Safale US-05 and brew can yeast, even though only Safale US-05 is separately listed under ingredients.
beer-brewing-recipes/008_belgian_dark_ale_concentrate_recipe.md
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# Belgian Dark Ale — Concentrate Recipe
Source: transcribed from user-provided photo on 2026-04-25.
## Expected Brew Figures
- OG: 1.067
- FG: 1.016–1.019
- ABV: 6.7%
- IBU: 32
- Volume: 23 litres
## Ingredients
- 1.7kg Lager can of concentrate
- 1.5kg Thomas Coopers amber malt extract
- 500g Coopers light dry malt
- 100g Crystal malt grains
- 250g Chocolate malt grains
- 25g Willamette hop pellets
- 11.5g Safbrew T-58 dry yeast
## Method
1. The day before brew day, soak the cracked grain in a small mesh bag in a pot with about 3 litres of cold water. Fit the lid and sit it in the fridge overnight. If the grains have not already been cracked, place them in a plastic zip-lock sandwich bag and crack them using a rolling pin.
2. On brew day, lift the mesh bag with grains out of the pot and allow the liquid to drain out before discarding the grains.
3. Place the strained liquid onto the stovetop, bring to the boil then add 25g Willamette hop pellets. Boil for 10 minutes then remove from the heat.
4. Cool the liquid by placing the pot in a bath of cold water for about 15 minutes.
5. Add all the fermentable ingredients and the cooled liquid to your fermenter then stir to dissolve. Don’t be concerned if lumps of light dry malt persist as they will dissolve over the course of several hours.
6. Top up with cold tap water to 20 litres and stir thoroughly.
7. Check the temperature and top up to 23 litres with warm or cool water (refrigerated if necessary) to start the brew at 18°C.
8. Sprinkle both the Safbrew T-58 dry yeast and brew can yeast, then fit the lid.
9. Place the fermenter in a location out of direct sunlight and ferment at 18°C to 22°C. Fermentation should take around seven to 10 days.
10. On day 10, check the specific gravity (SG). The brew is ready once the specific gravity has stabilised over a couple of days and is between 1.016–1.018.
11. Allow your beer to bottle condition for at least two weeks, but it will benefit from at least eight weeks of bottle conditioning.
## Notes
- Recipe title inferred from the visible page context on the left side of the image; “Belgian Dark Ale” matches the readable surrounding text.
- Main recipe body is fairly clear and high confidence.
- There is a small internal inconsistency between the FG line (1.016–1.019) and method step 10 (1.016–1.018); both were preserved as read from the image.
- Method step 8 mentions both Safbrew T-58 and brew can yeast, while only Safbrew T-58 is separately listed in the ingredients.
beer-brewing-recipes/009_the_oc_wit_concentrate_recipe.md
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# The OC Wit — Concentrate Recipe
Source: transcribed from user-provided photo on 2026-04-25.
## Expected Brew Figures
- OG: 1.050
- FG: 1.012
- IBU: 30
- ABV: 4.5%
- Volume: 21 litres
## Ingredients
- 1.7kg Thomas Coopers Preachers Hefe Wheat
- 1kg Light Dry Malt (LDMF)
- 25g East Kent Goldings Hop Pellets
- 15g Coriander Seeds
- 2 Blood Oranges (or regular oranges if not available)
- Safale K-97 Dry Yeast
## Method
1. Crush 15g of coriander seeds in a zip lock bag with a rolling pin to open the kernels.
2. In a good size pot (around 8 litres) bring 500g of Light Dry Malt to the boil with 3 litres of water.
3. Add the coriander seeds and East Kent Goldings Hop Pellets and boil for 10 minutes.
4. Turn out flame and then add the zest of the two oranges and let stand for a further 10 minutes.
5. Cool the liquid by placing the pot in a bath of cold water for about 15 mins then strain into your fermenter.
6. Mix in the Thomas Coopers Preachers Hefe Wheat and the other 500g of Light Dry Malt. Don’t be concerned if lumps persist as these will dissolve over the course of a few hours.
7. Fill with cool water to 18 litres, stir vigorously and check the brew temperature.
8. Top up to 21 litres with warm or cold water (refrigerated if necessary) to get as close to 18°C as possible.
9. Sprinkle on the sachets of Safale K-97 Dry Yeast and brew can yeast then fit the lid.
10. Ferment at 18–22°C for seven to 10 days.
11. On day 10 check the specific gravity (SG). Check the SG again the following day and so on.
12. The brew is ready once the SG has stabilised over consecutive days — expect about 1010 to 1012.
13. Bottle or keg as normal then allow to condition at about 18–22°C for 10–12 weeks. You can drink them after about two weeks if you’re really thirsty, but they will be better if left to bottle condition for longer.
## Notes
- Main recipe text is clear and high confidence.
- Source includes a duplicate IBU line in the expected brew figures; stored only once in the structured version.
- Ingredient line reads “Light Dry Malt (LDMF)” in the image, which is likely intended to be LDME or LDM; preserved as read in the main text would be misleading, so kept as source text here.
- Method step 9 refers to “sachets” of Safale K-97 plus brew can yeast, although the ingredients list only mentions Safale K-97 once.
- Step 12 expresses FG as “1010 to 1012” without decimal points; preserved as source wording since it clearly refers to SG 1.010–1.012.
beer-brewing-recipes/010_nelson_sauvin_enigma_pilsner_recipe.md
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# Nelson Sauvin & Enigma Pilsner Recipe
Source: transcribed from user-provided photo on 2026-04-25.
## Expected Brew Figures
- OG: 1.057
- FG: 1.012
- IBU: 15
- ABV: 5.9%
- Volume: 22 litres
## Ingredients
- 1.7kg Thomas Coopers 86 Days Pilsner
- 1.5kg Light Dry Malt Extract (LDME)
- 250g Caramel Hell Grains (cracked)
- 25g Nelson Sauvin Hop Pellets
- 25g Enigma Hop Pellets
- Saflager S-23 Dry Yeast
## Method
1. The day before brew day, soak the cracked grain in a small mesh bag in a pot with about 3 litres of cold water. Fit the lid and sit it in the fridge overnight. If the grains have not already been cracked, place them in a plastic zip-lock sandwich bag and crack them using a rolling pin.
2. On brew day lift the mesh bag with grains out of the pot and allow the liquid to drain out before discarding the grains.
3. Place the strained liquid onto the stovetop, bring to the boil then add 12.5g of each of the Nelson Sauvin and Enigma hops and boil for 5 minutes.
4. Take off flame and cool the liquid by placing the pot in a bath of cold water for about 15 mins with the lid on.
5. Add all the fermentable ingredients and the cooled liquid to your fermenter then stir to dissolve. Don’t worry if lumps of Light Dry Malt Extract remain as they will dissolve over the course of several hours.
6. Top up with cold water to 20 litres and stir thoroughly with your sanitised brewing spoon.
7. Check the temperature and top up to 22 litres with warm or cool water (refrigerated if necessary) to start the brew at 18°C.
8. Sprinkle both the Safale S-23 and brew can yeast then fit the lid.
9. Place your fermenter in a location out of direct sunlight and ferment at 15°C. Fermentation should take around 10–14 days.
10. At day 7, add the remaining hop pellets to the brew by wrapping them in a hop bag (or a mesh cleaning cloth pulled straight from the pack if you don’t have one) and place directly on top of the brew then re-fit the lid.
11. On day 10 check the specific gravity. The brew is ready once the specific gravity has stabilised over a couple of days and is between 1.006–1.010.
12. Allow your beer to bottle conditions for at least 2 weeks, but it will benefit from at least 8 weeks.
## Notes
- Main recipe text is clear and high confidence.
- Title inferred from visible ingredients and surrounding page context; exact printed title is not visible in full.
- There is a source inconsistency between expected FG (1.012) and method step 11 readiness range (1.006–1.010). Both were preserved as read.
- Ingredient list says Saflager S-23, while method step 8 reads “Safale S-23”; likely a print inconsistency, noted rather than normalised.
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# Dark Lager — Concentrate Recipe
Source: transcribed from user-provided photo on 2026-04-25.
## Estimated Brew Figures
- OG: 1.046
- FG: 1.010
- ABV: 4.1%
- IBU: 22
- Volume: 23 litres
## Ingredients
- Morgan’s Old Ale Beer Kit
- 1.5kg Briess CBW Pilsen Light Malt extract
- 24–30g Cascade hops
- 24–30g Nelson Sauvin hops
- Saflager S-189 yeast
## Method
1. Bring 2 litres of water in a pot to the boil and add 12–15g of both Cascade and Nelson Sauvin hops for 10 minutes.
2. Pour the liquid through a sanitised strainer into the fermenter and add the Morgan’s concentrate and the Briess Pilsen extract.
3. Stir to combine, adding extra water as needed.
4. Continue to add cold water up to 18 litres and stir thoroughly.
5. Check the temperature and top up to 23 litres with cold water (refrigerated if necessary) to start the brew at 16°C. If you have an old fridge with a temperature control unit this will control the temperature perfectly at 16°C for the ferment.
6. Sprinkle the yeast then fit the lid.
7. Aim to keep your fermenter out of direct sunlight and try to ferment at about 16°C.
8. On day 7 add 12–15g of both Cascade and Nelson Sauvin hops to the fermenter (preferably in a hop bag) and allow to sit there for a few days until fermentation is complete.
9. Fermentation is complete once the gravity is at or near 1.010 and is consistent over consecutive days.
10. Bottle or keg as normal and enjoy. This beer will be ready to drink after 4 weeks but will improve if kept at 10–16°C for a couple of months.
## Notes
- Main recipe body is clear and high confidence.
- The page heading reads “Dark Lager: Concentrate Recipe”; normalised in filename/title punctuation only.
- Hop amounts are presented as ranges in the source (24–30g total, with 12–15g additions at each stage), preserved as written.
beer-brewing-recipes/index.md
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# Beer Brewing Recipes Index
A growing collection of brewing recipes transcribed and stored for long-term reference.
## Recipes
1. [Coopers Australian Pale Ale Recipe](./001_coopers_australian_pale_ale_recipe.md)
2. [Oat Cream IPA — All Grain](./002_oat_cream_ipa_all_grain.md)
3. [Oat Cream IPA — Extract with Specialty Grains](./003_oat_cream_ipa_extract_with_specialty_grains.md)
4. [Five Grain Summer Lager](./004_five_grain_summer_lager.md)
5. [Chocolate Coconut Coffee Porter](./005_chocolate_coconut_coffee_porter.md)
6. [Coopers Vintage Ale '18 — Concentrate Recipe](./006_coopers_vintage_ale_18_concentrate_recipe.md)
7. [Hop Slam IPA Bavaria — Concentrate Recipe](./007_hop_slam_ipa_bavaria_concentrate_recipe.md)
8. [Belgian Dark Ale — Concentrate Recipe](./008_belgian_dark_ale_concentrate_recipe.md)
9. [The OC Wit — Concentrate Recipe](./009_the_oc_wit_concentrate_recipe.md)
10. [Nelson Sauvin & Enigma Pilsner Recipe](./010_nelson_sauvin_enigma_pilsner_recipe.md)
11. [Dark Lager — Concentrate Recipe](./011_dark_lager_concentrate_recipe.md)
## Conventions
- Files are numbered in creation order: `001_`, `002_`, etc.
- Store recipes in Markdown for consistency and future search/indexing.
- Prefer one recipe per file.
- Keep the original wording where practical, but clean obvious OCR/transcription issues.
- Add notes when source text is uncertain or incomplete.
beer-brewing-recipes/template.md
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# Recipe Title
Source: transcribed from [photo / label / note / website] on YYYY-MM-DD.
## Description
Short flavour/profile summary.
## Expected Brew Figures
- OG:
- FG:
- ABV:
- IBU:
- Volume:
## Ingredients
-
-
-
## Method
1.
2.
3.
## Notes
- Any uncertain text from the source
- Any interpretation or cleanup decisions
- Optional brew observations or future tweaks