Free postage on all orders over £90.
Coopers Beer Kits now in stock
View our latest Special Offers
5% Discount on orders over £125.00
£23.99 £23.00
A frill bodied pale ale with a zesty character
2 in stock
Three different hop pellet varieties are packed into our mouth-watering West Coast IPA. Chinook, Columbus and Summit combine to reveal resinous and piney notes. Combine this with the 1kg of brewing sugar included for a hearty, refreshing and fruity finish.
INGREDIENTS
Malt Extract ( Highest quality 2 row Barley ) , Hop Pellets ( 30G Chinook / 30g Columbus / 30g Summit ) , Yeast ( Fermentis US-05 American Ale Yeast )
Bitterness – 25-45 IBU
Colour – Pale Yellow ( 12-20 EBC )
ABV 7%
Golden ale similar in character to a full bodied Czech lager
A dark well hopped bitter
Youngs Ale Yeast is a customary example of a traditional top fermenting English Ale yeast and is used throughout the country in commercial breweries as well as by home brewers. The pure single strain culture has several outstanding characteristics such as it’s high temperature tolerance, high alcohol tolerance, relatively low risk of bacterial contamination and outstanding sedimentation characteristics, making it a consistently popular option, delivering reliable top quality Ale’s. You can expect a full bodied, fruity Ale with a hoppy, estery nose and palate. When using this yeast you can look forward to a high final gravity that delivers additional body, weight and a fuller flavour to competitor yeasts. Young’s Ale yeast can be sensitive to variations in fermentation temperature but where constant temperature is used it is a forceful strain with very strong fermentation and moderate attenuation properties.
Technical Information
Gluten Free
Alcohol Tolerance: 9.5% v/v
Viable cell count > 5.0 x 10 CFU/gram
Wild yeast: 1 per millin
Total bacteria:
Rehydration
During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.
Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.
The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.