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The Hop Robber No.6 Pale Ale Recipe Kit

Code: 19805  |  Unit: Each   In stockLow stockNo stock    


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This recipe is an Aussie Brewmakers ‘take’ on the ever-popular James Squires Hop Thief No. 6. This American style pale ale has an amber malt base for depth of flavour and colour with strong floral and fruity hop overtones from the Simcoe hop additions. It has minimal bittering and is a great choice as a session ale. If you like the James Squires commercial offering then this kit will produce a pale ale in the same style and will be sure to please. This recipe is another great introduction to experimenting with hops, wet malts and steeping grains for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:

  • 1 x 1.7kg Coopers Series Bootmaker Pale Ale
  • 1 x 1.5kg Briess CBW Sparkling Amber LME
  • 1 x 200g Dextrose
  • 1 x 150g Cracked Crystal Grain (steeped)
  • 1 x 12g Chinook Finishing Hops (steeped)
  • 1 x 12g Simcoe Finishing Hops (steeped)
  • 2 x 12g Simcoe Finishing Hops (dry hopped)
  • 1 x 10g M36 Liberty Bell Ale Yeast

Other Ingredients:

  • 200g of Dextrose if kegging with no secondary fermentation (not supplied)


  1. Clean / sterilize all equipment including fermenter, paddle, mug and jug (used for steeping)
  2. Discard Coopers Beer Kit tin yeast and sit beer tin along with the malt container in hot water for 10 minutes
  3. Boil 1.25L of water in kettle
  4. Steep 150g Cracked Crystal Grain in 1L water for 20 minutes
  5. Steep 12g of Chinook and 12g of Simcoe Finishing Hops in 250ml of boiled water for 10 minutes
  6. Boil 2L of water in kettle
  7. Add 1.5L of boiled water to fermenter
  8. Add the Briess CBW Sparkling Amber LME along with 200g Dextrose to fermenter and stir to thoroughly dissolve
  9. Add Coopers Series Bootmaker Pale Ale tin to fermenter and stir thoroughly to dissolve
  10. Pour 250ml of boiled water into each of the Briess CBW Sparkling Amber LME container and the Coopers Series Bootmaker Pale Ale tin. Stir to dissolve remaining contents in both, then add to fermenter
  11. Strain 150g of steeped Crystal Grain into fermenter (do not add grain to fermenter) and rinse with water
  12. Add cold water to fermenter to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
  13. Take initial hydrometer reading
  14. Add steeped Chinook and Simcoe Finishing Hops bags and steeped water to fermenter
  15. Pitch 10g M36 Liberty Bell Ale Yeast and stir gently
  16. After primary fermentation activity has ceased (check with hydrometer) add both of the remaining 12g Simcoe Finishing Hops bags to the fermenter and gently stir in with sterilized paddle (dry hop). Leave these hops in the fermenter for 48 hours
  17. After 48 hours bottle as per normal. If you cannot bottle after 48 hours, remove the 2 x 12g Simcoe Finishing Hops bags and bottle within 3 days. Bottle conditioning of 4 weeks is recommended for full flavour to develop

N.B. If kegging, add 200g of Dextrose at step 8

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