Greg's brewing log Brew 106, Coopers “Draught” (Ale)

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Date started:   6 May 2007

Half of:
1.7 kg          Coopers “Bitter” hopped malt extract.
3.4 kg          Coopers “Draught” hopped malt extract.
                Wyeast 1768 English Ale Yeast, from primary of brew 104.
1 tsp           Fermaid K in boil water.

Volume:         20 litres

Fermentation temperature:  18°

19 May          Racked to secondary.

Fermentation temperature

Notes

• Made with all malt (2 “draught”, one “bitter”). Hopefully the draught is less bitter than the other extracts.

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