Adapted Kit Recipes.

[kfm]

Coopers mexican lager 23 litres

nice one. what would you compare it to?

i'm no connoisseur of lager brysie but this came out like a kronenbourg/fisher (nothing like commercial cervezas). we did a taste test alongside sol and corona and the commercial cervezas were almost tasteless in comparison. am planning using 1 x kit to do 46 litres bulking it out with runnings from mashing flaked rice (which i understand they use as a cheap fermentable in the commercial cervezas) to see if i can get a closer match for summer bbqs etc. as brewed though it was the best lager i've managed after many attempts. have one in the FV now to be bulk primed rather than using the carb drops - already tastes spot on (been good steady low temps recently for cold ferment).

[Titanium Tone]

started this yesterday from another post on here from boingy.

geordie lager kit.
2 x 1kilo tins of tate n lyles golden syrup
1oz of goldings steeped in cafetiere for 30 mins added
rinsed with boiling water ans added.
kit yeast
made up to 40 pints.

just over 1040 sg.

Hi would i be right in thinking that the golden syrup takes the place of sugar ???. Sorry but this is all new to me.

[brysie]

sorry tone, i havnt been watching this one

yes the syrup is in direct replacement of the sugar. i think golden syrup may be frowned upon by the purists but boingy reccomended it
so highly that i just had to give it a go. he called it `great summer drinking` or words to that effect.

and kfm im doing that one next.

[Titanium Tone]

Many thanks Brysie.

[brysie]

hey kfm

why brewing sugar instead of dsm?
how much/what did you mash the rice in?
how much water did you boil/steep the hops in?
and finally why did you use two packs of yeast?

thanks in advance, im looking to do this one after the weekend.



and tone, whereabouts in east sussex are you? i lived in langney in eastbourne in my younger days.

[Titanium Tone]

Hi Brysie,
Well would you believe it i live in Stone Cross a stone throw away have been there 8 yrs now we live on what was Red Dyke farm now a private housing estate. What pubs did your parents and you use, we use the Smuglers and Heron in westham/Pevensy. How many years ago were you here ???.

[kfm]

hey kfm

why brewing sugar instead of dsm?

just based on previous brews and reading the forums, using glucose seems to result in a thinner, crisper beer (suited to lager - especially cerveza-style). i have had fair lager results with beer kit enhancer (50/50 malt extract / glucose) but nothing as good as how this came out. whetehr it was down to using just glucose, i don't know to be honest

how much/what did you mash the rice in?

rice mashed in about 6 litres of water already heated to 70c (adding the rice brought it down to 65c). used an old stock pot and the run off just about filled the kit can twice to get all the remaining wort out

how much water did you boil/steep the hops in?

4 litres. admittedly adding the hop tea and the runnings from the rice caused the temp of the wort to be a little high (didn't write it down but recall it was over 30c), so i just gave it an hour to cool and then pitched the yeast

and finally why did you use two packs of yeast?

i fermented it in the garage at between 10/12c so wanted to give the yeast a fighting chance (fermentis recommend slightly higher ambient temp i think). also, pitching 2 x packets meant high conversion of sugars to alcohol 9not just for ABV purposes but to get that drier, crisper mouthfeel that good lagers have) - i think from memory that I rehydrated one packet and sprinkled the other one dry. the krausen was the most consistent i have seen; just stayed like a perfect carpet over the beer for ages

thanks in advance, im looking to do this one after the weekend.

good luck with it - i've found lagers the hardest kits to get right (most turn out like golden ales really) but this method/ingredients seemed to crack it. I have one ready for the corny made almost identically that i was going to bulk prime and bottle but could not face the bottle washing. it has been in secondary with finings this week and is tasting promising.

and tone, whereabouts in east sussex are you? i lived in langney in eastbourne in my younger days.

[brysie]

thanks mate.
youre a bloody star

[WishboneBrewery]

First tastes of my Tweaked Geordie Yorkshire Bitter kit with Saaz Hops are good to say its only 2 weeks of maturing...

Recipe:

* 20 Pints of Geordie Yorkshire Bitter (this is half a kit) - Double everything for a full kit
* ASDA Smart price Liquor
* 500g Light Spray malt
* 20g Saaz Hops steeped for 15mins in cafetiere
* Safale s04 Yeast also working well before pitching
* OG: 1032

Finished at FG: 1010 making it pretty weak, but its quite a refreshing light ale, almost a lager, has a good bit of carbonation but not too much, and still tasting better than a Wherry! Give it a couple more weeks and it will be even better

*edit*
Oh and the other one wasn't bad either but definately needs more maturing:

20 Pints of Geordie Yorkshire Bitter (this is half a kit) - Double everything for a full kit
ASDA Smart price Liquor
500g Medium Spray malt
280g Brewing Sugar (just what I had left in a bag)
100g Demerara Sugar
20g Target Hops Steeped for 15mins in cafetiere (Hop Tea)
Kit Yeast used and brought to life for a good couple of hours before pitching
OG: 1040
FG: 1010

[brysie]

tone it was nearly 30 years ago my son. i was only 16. ran away from the smoke for a couple of years and shared a house with some mates.

happy days

[sam c]

hi, Kfm.

could you put the flaked rice in a muslin bag and the remove it after the 45 mins and then use that hot wort to boil the hops in?

aslo i see that you fermented it at 10/12 c but what temp was it when you pitched the yeast?

[kfm]

hi, Kfm.

could you put the flaked rice in a muslin bag and the remove it after the 45 mins and then use that hot wort to boil the hops in?

aslo i see that you fermented it at 10/12 c but what temp was it when you pitched the yeast?

re the rice - i would guess the method you suggest would have a v similar outcome and is probably somethig i should have done to assist the 'clean up'! i usually always pitch yeast at as close to the temp of the rehydrated yeast - so if i have rehydrated some in cooled, boiled water and it is sitting at 25c when the wort is ready, i try to get the wort as close to that temp as possible (either by adding some hot water or by allowing it to cool). if i use dry yeast, i still try to get the wort around 20-25c, as it seems from what i read that this is a favourable temp to pitch at. having said that, i recently pitched a Brewferm kit yeast into 14c wort by mistake and it took off no probs wthin 12 hours. the lower temps for pitching/fermenting really seem to make a difference with the lagers

[RatboyOllie]

Chris-x1 as usual your info is absolutely top notch, cheers, i will save mesen some money now !

thanks

[sam c]

cheers Kfm.

[WishboneBrewery]

I'm just drinking a pink of the Geordie Yorkshire Bitter + Saaz Hops... *on its 4 week bottled anniversary*
Its not bad, my personal feelings is that its better than the Wherry I made, its light and refreshing with a drier bite to it, possibly worthy making a full 40 pint batch next time.

I might report back on the Target hopped version later this evening

Here's mine from another thread, I have yet to know how this has turned out as it needs at least 3 more weeks conditioning.
In FV2:
20 Pints of Geordie Yorkshire Bitter
ASDA Smart price Liquor
500g Light Spray malt
20g Saaz Hops steeped for 15mins in cafetiere
Safale s04 Yeast also working well before pitching
OG: 1032

I shall report back.