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218 Cooper St, Epping VIC 3076
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Laverton North Branch
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Beer Tins
A tin of hopped malt extract is where most Australian brewers started, and plenty of very good brewers never really left. Open the tin, dissolve it, top up with water, pitch yeast. The tin has already done the mashing and the boil for you, so what you control is the fermentation, and that is where the beer is really made.
Coopers and Morgans cover most of the styles. From Coopers there is Australian Pale Ale, English Bitter, Original Dark Ale, Original Stout and Mexican Cerveza. Morgans run Australian Draught, Australian Lager, Australian Old Brew Extract, Premium Blue Mountain Lager, Premium Cortes Cerveza in 1.7 kg, Premium Dockside Stout and Premium Golden Sheaf Wheat. Thomas Cooper InnKeepers Daughter Sparkling sits alongside them. If you want to build on a tin rather than brew it straight, Thomas Cooper liquid malt extract in light and amber is unhopped, so you can add it for body and strength without pushing the bitterness around.
The most useful thing you can do with a tin brew costs nothing. Keep the fermenter somewhere with a steady temperature, and swap plain white sugar for something with more character. Warm, swinging temperatures are what give kit beer the twang it usually gets blamed for.
Come and talk it through at Laverton North or Epping. See extract kits, brewing yeast and adjuncts and sugars.
A tin of hopped malt extract is where most Australian brewers started, and plenty of very good brewers never really left. Open the tin, dissolve it, top up with water, pitch yeast. The tin has already done the mashing and the boil for you, so what you control is the fermentation, and that is where the beer is really made.
Coopers and Morgans cover most of the styles. From Coopers there is Australian Pale Ale, English Bitter, Original Dark Ale, Original Stout and Mexican Cerveza. Morgans run Australian Draught, Australian Lager, Australian Old Brew Extract, Premium Blue Mountain Lager, Premium Cortes Cerveza in 1.7 kg, Premium Dockside Stout and Premium Golden Sheaf Wheat. Thomas Cooper InnKeepers Daughter Sparkling sits alongside them. If you want to build on a tin rather than brew it straight, Thomas Cooper liquid malt extract in light and amber is unhopped, so you can add it for body and strength without pushing the bitterness around.
The most useful thing you can do with a tin brew costs nothing. Keep the fermenter somewhere with a steady temperature, and swap plain white sugar for something with more character. Warm, swinging temperatures are what give kit beer the twang it usually gets blamed for.
Come and talk it through at Laverton North or Epping. See extract kits, brewing yeast and adjuncts and sugars.
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$24.50 AUD
- Golden caramel colour
- Floral hop aroma
- Signature intense bitter IPA finish
- Colour – 12 EBC* / Bitterness – 29 IBU *
- Best brewed with Morgans Ultra Blend 1kg or Morgan’s Master Malt Lager 1.5kg
- Try dry hopping your hand crafted brew with your favourite aroma hop from the Morgan’s Finishing Hop range
- Approx values in 23 ltrs (includes 7g yeast sachet under the lid)
How To Brew?
Suitable for one or two stage fermentation.
- Mixing: Pour 2 litres of hot water into sanitised fermenter, add contents of can and 1kg (2.25lbs) of another fermentable eg dextrose, malt or Morgan’s Master Blends. Stir contents to dissolve, add cold water to bring the total contents up to 23 litres. When temperature is between 22-30 degrees C (71-86 deg F) add yeast and stir actively for 30 seconds. Morgan’s kits need no boiling due to our unique kittling during manufacture.
- Fermenting: Seal fermenter with lid and air lock, allow to ferment at a constant temperature between 22 – 30 deg C until specific gravity reaches 1005 or below. Complete fermentation will take 5 days at 25 deg C (77 deg F) but will take longer in lower temperatures. Warning: Using a beer hydrometer, be sure fermentation is finished (SG 1005 or below) before bottling, adding only the correct amount of sugar to each bottle, otherwise overgassed bottles could explode.
- Bottling: Sterlize bottles, add 6g (0.212oz) of sugar to each 750 ml bottle, 3g (0.106oz) for every 375ml then fill with brew to the normal level and cap.
- Maturing: Allow bottles to stand at a temperature of 22-30 deg C for 5 days to allow beer to carbonate. Allow another 10 days at room temperature to fully mature. The finished beer will continue to improve with further ageing.
$20.95 AUD
Morgans Australian Gold is a full-flavoured mid-strength beer for when you’re in charge of the BBQ. Makes 23 Litres.
Clean, Crisp and Fresh Morgans Australian range of beer concentrate follow the tradition of Australia’s iconic beer styles. Formulated to allow you to produce that great Australian beer taste – clean, crisp and fresh with the perfect balance of bitterness for easy drinking.
Morgans Australian range of beer concentrates follows the tradition of Australia’s iconic beer styles. This extract kit makes 23lt.
$51.90 AUD
A mid strength lager with mild fruity aroma, subtle bitterness and a refreshingly light finish, brewed for the hot Australian climate.
The Voyage: Supercrisp Mid Advanced Recipe Pack Includes:
- 1 x 1.7Kg Coopers Mexican Cerveza
- 1 x 500g Coopers Light Dry Malt
- 1 x 200g Coopers Dextrose
- 1 x 250g Carapils Malt
- 1 x 15g Coopers Lager Yeast
Volume: 25 Litres
ABV: 3.5%
Coopers Carbonation Drops are not included in The Voyage Advanced Recipe Pack series, as they may or may not be needed depending on your preferred dispensing and priming method. We recommend using Carbonation Drops if you are bottling this beer.
$69.50 AUD
The Voyage Vanilla Choc Stout from Coopers, a partial mash kit for a rich, indulgent dark beer. Notes of chocolate and vanilla layer over a smooth, roasty stout for a real treat in the glass. A lovely winter brew for anyone who likes their beer full and comforting.
$59.50 AUD
The Voyage Saison from Coopers, a partial mash kit for brewing that lively, spicy Belgian farmhouse ale at home. The added grain lends it a dry, peppery character and a lovely rustic charm. A rewarding brew for the adventurous homebrewer.
$53.90 AUD
The Voyage Lager from Coopers, built as a partial mash. You get more control over the malt bill than a straight tin kit allows, without committing to a full all grain setup and the time that takes.
Lager rewards patience and steady temperatures more than most styles. Pop into Laverton North or Epping and we'll talk you through what the pack includes and what you'll want alongside it.
$79.50 AUD
The Voyage IIPA from Coopers, put together as a partial mash. A partial mash sits between a tin kit and an all grain brew day, giving you more say over the malt character without needing a full mash tun.
Ask at Laverton North or Epping what is in the pack and what else you will want on the day, and we'll go through it with you.
$24.90 AUD
Thomas Cooper had a big family. With two wives and 19 children, who went on to have children and grandchildren of their own, his brewing secrets and recipes were passed down. It is not surprising then that today 5th and 6th generation Coopers oversee and work at the brewery. They are the custodians of all these family-brew secrets.
Luckily for beeristas one such secret is an Amber Ale recipe. Rich deep copper in colour, this mid bodied Ale has a biscuity malt palate balanced by toffee caramel sweetness and a nutty finish with citrus hop notes. And this secret is now here for grabs.
Recommended to be brewed with (23 L):
- 1 kg Coopers Light Dry Malt
- Coopers Carbonation Drops
$58.80 AUD
The Voyage : Honey Kolsch has a Hazy golden colour with a white head and pleasant honey aromas. Easy on the palate with a citrusy soft mouthfeel and a slightly sweet finish.
The Voyage: Honey Kolsch Advanced Recipe Pack Includes:
- 1 x 1.7kg Coopers Mexican Cerveza
- 1 x 1.5kg Thomas Coopers Wheat Malt Extract
- 1 x 250g Light Crystal Malt
- 1 x 25g Hallertauer Hop Pellets
- 1 x 11g Lallemand Koln Kolsch Yeast Sachet
- 1 x 300g Premium Honey (Not in recipe pack)
Volume: 23 Litres
ABV: 5.2%
Coopers Carbonation Drops are not included in The Voyage Advanced Recipe Pack series, as they may or may not be needed depending on your preferred dispensing and priming method. We recommend using Carbonation Drops if you are bottling this beer.
- Heat 2 litres of water in your pot to 70°C.
- While water is heating - Place the grains in a plastic zip-lock sandwich bag and crack the grains using a rolling pin.
- Once water has reached 70°C add the grains to your muslin bag and soak in the water like a tea bag.
- Try and keep the water between 65–70°C for 30 minutes by turning your stove on and off as needed.
- Carefully lift the muslin bag from the water and let it drain into the pot (you can use a colander to sit it in and let the water drain).
- Add half of the Thomas Coopers Wheat Malt Extract and stir to dissolve.
- Return your pot to the stove and bring the liquid to a boil, once boiling add Hallertauer Hop Pellets and boil for 5 minutes.
- Remove from heat and add the Honey and stir to dissolve.
- Set the pot in a cold/ice water bath to cool for 15 minutes then strain into a Fermenting Vessel (FV).
- Add the Coopers Mexican Cerveza and the remaining Thomas Coopers Wheat Malt Extract then stir to dissolve.
- Top up with cool water to the 20 litre mark and stir vigorously.
- Check the temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18°C.
- Sprinkle the Lallemand Koln Kolsch Yeast Sachet over the brew then fit the lid.
- Place the FV in a location out of direct sunlight and try to ferment between 15°C to 20°C.
- Fermentation should take about 7 days.
- On day 6 check the specific gravity (SG).
- Check the SG again the following day and so on.
- The brew is ready once the SG has stabilised over 2 days, expect about 1009 to 1014.
- Gently fill clean PET bottles to about 3cm from the top.
- Add 2 carbonation drops per bottle and secure the caps.
- Store the bottles upright in a location out of direct sunlight at or above 18°C.
- After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
- When ready to drink, chill the bottles upright.
- The chilled beer may be poured into clean glassware, leaving the sediment behind.
- Expect the alcohol content to be approximately 5.2% ABV.
$59.50 AUD
THE VOYAGE: PACIFIC PALE has an Hazy golden hues. Crisp wheat provides a spicy backbone while the Galaxy hops offer a big fruit aroma with a crisp refreshing finish.
The Voyage: Pacific Pale Advanced Recipe Pack Includes:
- 1 x 1.7kg Thomas Coopers Preacher's Hefe Wheat
- 2 x 500g Coopers Light Dry Malt
- 1 x 250g Light Crystal Malt
- 2 x 25g Galaxy Hop Pellets
- 1 x 11.5g Safale US-05 Yeast Sachet
Volume: 21 Litres
ABV: 4.7%
Coopers Carbonation Drops are not included in The Voyage Advanced Recipe Pack series, as they may or may not be needed depending on your preferred dispensing and priming method. We recommend using Carbonation Drops if you are bottling this beer.
- Heat 2 litres of water in your pot to 70°C.
- While water is heating - Place the grains in a plastic zip-lock sandwich bag and crack the grains using a rolling pin.
- Once water has reached 70°C add the grains to your muslin bag and soak in the water.
- Try and keep the water between 65–70°C for 30 minutes.
- Carefully lift the muslin bag from the water and let it drain into the pot (you can use a colander to sit it in and let the water drain).
- Add half of one of the bags of Light Dry Malt and stir to dissolve.
- Return your pot to the stove and bring the liquid to a boil, once boiling add 1 of your packets of Galaxy hops and boil for 15 minutes.
- Remove from heat and set the pot in a cold/ice water bath to cool for 15 minutes then strain into a Fermenting Vessel (FV).
- Add the Thomas Coopers Preacher's Hefe Wheat and the remaining Light Dry Malt then stir to dissolve (don’t be concerned if some lumps persist as they will dissolve over the course of several hours).
- Top up with cool water to the 18 litre mark and stir vigorously.
- Check the temperature and top up to the 21 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18°C.
- Sprinkle the Safale US-05 sachet over the brew then fit the lid.
- Place the FV in a location out of direct sunlight and try to ferment between 18°C to 20°C.
- Fermentation should take about 10 days.
- On day 7, add the remaining Galaxy hops (we recommend adding them to a sanitised muslin bag with enough room for them to expand).
- On day 9 check the specific gravity (SG).
- Check the SG again the following day and so on.
- The brew is ready once the SG has stabilised over 2 days, expect about 1010 to 1013.
- Gently fill clean PET bottles to about 3cm from the top.
- Add 2 carbonation drops per bottle and secure the caps.
- Store the bottles upright in a location out of direct sunlight at or above 18°C.
- After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
- A hop driven beer such as this is often at its best when young.
- When ready to drink, chill the bottles upright.
- The chilled beer may be poured into clean glassware, leaving the sediment behind.
- Expect the alcohol content to be approximately 4.8% ABV.
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