Zombie Pale Ale

  • MaltyMalty
  • HoppyHoppy
  • CitrusCitrus
  • FruityFruity
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An apocalyptic pale ale that’ll have you ready for fighting zombies if that day ever comes. Emerging from the eerie haze of a misty glass, a whiff of pine forest sets the scene, while citrus notes divert your attention. Sneaking up behind them, hints of orange and lemon zest grab your tongue. But is that a hint of bread and crackers you detect as well? Then something subtly earthy in the depths of this malty ale? How will it all end? With a cleansing bitterness and satisfaction that’ll make you glad to be alive.

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Recipe Contains

1 × Mr Beer North West Pale Ale (1.3kg)
2 × Mr Beer Unhopped Malt Extract - Pale (250g)
1 × Light Crystal Malt (100g)
2 × Citra Hops (25g)
1 × English Ale Yeast (15g)
1 × Mr Beer Carbonation Drops (72g)

Beer Style: Ale

Colour (EBC): 16
Volume: 9L
Difficulty: Advanced

ABV 6.9%

Alcohol by Volume

69 IBU

International Bitterness Units

EBC 16

Colour

This Recipe

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Ingredients

1 x 1.3kg Mr Beer North West Pale Ale
2 x 250g Mr Beer Unhopped Malt Extract - Pale
1 x 100g Light Crystal Malt
2 x 25g Citra Hops
1 x 15g Coopers English Ale Yeast
1 x 72g Mr Beer Carbonation Drops

Mix

The Day Before: Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a
rolling pin.
Line a pot (at least 2 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the
cracked grain and 1 litre of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Clean and sanitise all equipment that will come in contact with the brew.
Remove the Light Crystal Malt from the fridge, then gather up the corners of the mesh cloth and lift,
allowing the liquid to drain from the grain back into the pot.
Add pot to the stove and bring to the boil.
Add half of one of the packets of Citra Hops and boil for 10 minutes.
Remove from heat and add the remaining half a pack of Citra Hops set in an ice bath to cool.
Strain the Crystal Malt liquid, and add the North West Pale Ale, and Unhopped Malt Extract - Pale to
the Fermenting Vessel (FV).
Fill the FV with cold water to the 9 litre mark.
Sprinkle the Coopers English Ale Yeast and fit the lid.

Home Recipes ZOMBIE PALE ALE

Zombie Pale Ale

An apocalyptic pale ale that’ll have you ready for fighting zombies if that day ever comes. Emerging from the eerie haze of a misty glass, a whiff of pine forest sets the scene, while citrus notes divert your attention. Sneaking up behind them, hints of orange and lemon zest grab your tongue. But is that a hint of bread and crackers you detect as well? Then something subtly earthy in the depths of this malty ale? How will it all end? With a cleansing bitterness and satisfaction that’ll make you glad to be alive.

Zombie Pale Ale
Beer Style Ale
Flavour Profile Malty, Hoppy, Citrus, Fruity
Alcohol Content 6.9%
Colour (EBC) 16
Bitterness (IBU) 69
Volume 9L
Difficulty Advanced

Ingredients

1 x 1.3kg Mr Beer North West Pale Ale
2 x 250g Mr Beer Unhopped Malt Extract - Pale
1 x 100g Light Crystal Malt
2 x 25g Citra Hops
1 x 15g Coopers English Ale Yeast
1 x 72g Mr Beer Carbonation Drops

1. Mix

The Day Before: Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a
rolling pin.
Line a pot (at least 2 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the
cracked grain and 1 litre of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Clean and sanitise all equipment that will come in contact with the brew.
Remove the Light Crystal Malt from the fridge, then gather up the corners of the mesh cloth and lift,
allowing the liquid to drain from the grain back into the pot.
Add pot to the stove and bring to the boil.
Add half of one of the packets of Citra Hops and boil for 10 minutes.
Remove from heat and add the remaining half a pack of Citra Hops set in an ice bath to cool.
Strain the Crystal Malt liquid, and add the North West Pale Ale, and Unhopped Malt Extract - Pale to
the Fermenting Vessel (FV).
Fill the FV with cold water to the 9 litre mark.
Sprinkle the Coopers English Ale Yeast and fit the lid.

2. Brew

Place the FV in a location out of direct sunlight and try to ferment between 17C-22C.
Fermentation should take 7 to 14 days.
Once fermentation slows down, approximately day 5, add the remaining pack of Citra Hops (we
recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Leave for 3 days and then check Specific Gravity (SG).
Check the SG again the following day and so on.

3. Bottle

The brew is ready once the SG has stabilised over a couple of days, expect about 1012 to 1016.
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 18C

4. Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve with age.
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 6.9% ABV

Common Questions

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