Coopers (Euro) Green Neck Lager

[Monkeybrew]

As I have run out of homebrew lager, and only have 6 cans of Carling in the shed, I knocked up some Coopers this arvo!

Green Neck Lager



1.7kg Coopers European Lager
Coopers Kit Lager Yeast
500g of Extra Light DME
500g of Cooper Brew Enhancer 1
Brewlength - 21L
OG - 1.040 @ 24C (temp corrected to 1.041)

http://www.coopers.com.au/the-brewers-g ... neck-lager

I followed the recipe instructions and pitched the yeast into 24C wort, and will bring the temperature down to 15C over the next 24 hours in my Brewfridge

Should be nice for when the spring arrives!

[fatboylard]

That's a nice kit is that one!

One thing confused me though, fella in the brew shop said that Coopers had made the euro lager to taste like carlsberg - doesn't taste a bit like stale piss to me.

Guess I must've made it wrong

Cheers
Sam

[poo hed]

i would have thought it would be based on grolsch really,

i just put a coopers pilsner (1.050) on this weekend with added hops, pitched at 20 and temperature dropped pretty rapidly to about 12, big krausen so no problems there.

hope it doesn't take 3 weeks to finish, the diacetyl rest is a bit confusing ? should i do the rest when it's at about 1.015 ? or a bit higher

[Monkeybrew]

i would have thought it would be based on grolsch really,

i just put a coopers pilsner (1.050) on this weekend with added hops, pitched at 20 and temperature dropped pretty rapidly to about 12, big krausen so no problems there.

hope it doesn't take 3 weeks to finish, the diacetyl rest is a bit confusing ? should i do the rest when it's at about 1.015 ? or a bit higher

Wow 1.050, what fermentables did you use?

I think that the diacetyl rest is carried out at the end of primary fermentation, and raising the wort temperature by a few degrees makes the yeast more active, thus encouraging it to eat up the diacetyl

I am quite interested in trying the Pilsener kit later in the year, so will be interested in your results. How are you controlling your temperature?

MB

[poo hed]

Wow 1.050, what fermentables did you use?

I think that the diacetyl rest is carried out at the end of primary fermentation, and raising the wort temperature by a few degrees makes the yeast more active, thus encouraging it to eat up the diacetyl

I am quite interested in trying the Pilsener kit later in the year, so will be interested in your results. How are you controlling your temperature?

MB

i thought the rest had to be done before fermentation was complete ?, i just don't know for how many days, and how low the gravity should be

i used 900g dme, 600g brewers sugar and 90g of a caramel malt brewed to 21l (stuck to the same ratio that coopers advised, just upped the grammages), trying not to get it too malty.

chucked a load of saaz hops in it to get the ibu up to 39, i think the can on it's own brewed to 21 would only have 20ibu, i think pilsners usually go up to 45

it's just in the attic, my house has poor insulation and the temperatures at the moment in there over the last week have gone from 10-15, the central heating being on and off doesn't make too big a difference "fortunately".

not going to "lager", just bottle it and keep as cold as possible, ambient temperature will have probably gone up a bit and i don't want to mess about with frozen 2l bottles.

.... it could well taste of shite at the end, going to have to wait to some time in march to find out!

[Monkeybrew]

Checked on my Euro brew this morning and it has a half inch of Krausen, so I've dropped my fridge temp from 18C to 15C and let it do its thing.

[cellone]

i thought the rest had to be done before fermentation was complete ?, i just don't know for how many days, and how low the gravity should be

i used 900g dme, 600g brewers sugar and 90g of a caramel malt brewed to 21l (stuck to the same ratio that coopers advised, just upped the grammages), trying not to get it too malty.

chucked a load of saaz hops in it to get the ibu up to 39, i think the can on it's own brewed to 21 would only have 20ibu, i think pilsners usually go up to 45

it's just in the attic, my house has poor insulation and the temperatures at the moment in there over the last week have gone from 10-15, the central heating being on and off doesn't make too big a difference "fortunately".

not going to "lager", just bottle it and keep as cold as possible, ambient temperature will have probably gone up a bit and i don't want to mess about with frozen 2l bottles.

.... it could well taste of shite at the end, going to have to wait to some time in march to find out!

What flavour will the caramel malt give to the beer ( caramel )?

[cellone]

I think that the diacetyl rest is carried out at the end of primary fermentation, and raising the wort temperature by a few degrees makes the yeast more active, thus encouraging it to eat up the diacetyl
MB

I have been doing it after I've racked into a barrel for lagering. Cheers for that info, will do in the primary in future.

[poo hed]

What flavour will the caramel malt give to the beer ( caramel )?

hehe, it's just the same as crystal malt, although the one i went for is supposed to impart more of "biscuity" then a "sweet" taste, whatever that means (BS probably), god knows! it only accounts for 2% of the fermentables, so i doubt i will be able to taste it, needed some sugars when i boiled the hops though so hey ho.

[AceMcAce]

I'm just about to shove a Euro Lager on. I've opted for 1kg of Light malt extract, and 500g of dextrose, I'll let you know the OG later on this evening. Think I'll brew it to about 21L.
Anybody want to guess what it's going to turn out at?

[Monkeybrew]

1.050 ish.

[AceMcAce]

You were spot on!

[Monkeybrew]

You were spot on!

Lucky guess

[Uncle Joshua]

I made this kit on the 20th of August 2011. I don't drink lager so didn't drink any put it seemed to take until Christmas to come good.

Mine was done with 1KG BKE.

[AceMcAce]

They do say to leave it for 12 weeks for it to turn tasty. What's another 4 when you've already waited 12?