Aztec Gold Recipe
Aztec Gold (23 Litres)
Coopers Mexican Cerveza is an excellent choice for those wanting to make a mid-strength beer. Combine with Coopers Light Dry Malt to produce a mouth filling beer with a smooth palate and an alcohol content of approximately 3.8% ABV. The subtle hop aromatics and bitterness will appeal to those who prefer to “Drink a Mid”.
- 1.7kg Mexican Cerveza
- 1 bottle of Light Dry Malt
- Dextrose Corn Sugar
- Colour: Gold
- Body: Medium
- Bitterness: Medium/Low
- Approx. Alcohol Level: 3.3% ABV
- Naturally Carbonated: Natural
STEP 1: Mix
Dissolve Coopers Light Dry Malt in 2 litres of hot water as per instruction on the top flap. Add Coopers Mexican Cerveza and dissolve. Fill fermenter with cool water to the 23 litre mark and stir. Sprinkle supplied yeast over the wort surface and fit the lid. Try to keep the ferment temperature at 21C. Bottle when specific gravity has reached 1.008 (or two readings the same over 24 hours).
STEP 2: Brew
Generally, a 1.7kg Beer Kit mixed with 250g-500g of other fermentable sugar to a volume of 23 litres will produce a mid-strength beer. To avoid the risk of over carbonation - glass bottles may explode. Only bottle your brew when the fermentation process is complete. Fermentation is complete when the density of the brew remains constant over 2 days. We recommend the use of a hydrometer to check the specific gravity (density) of your brew.
STEP 3: Bottle
We recommend the use of PET bottles or reusable glass bottles designed for storing beer. Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks. Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.
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