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Hi all . i'm a relative newcomer to homebrewing , with only a couple of brews under my belt , so far so good . I was given a Coopers HB kit for fathers day and am still yet to use the Coopers lager tin that came with it and i was wondering if there are any recipes i could use to incorporate it ? .

yes you could use a "beer improver" in kit form found at most brewer's shops. You can use this to totaly replace brewing sugars or what ever desired amount you want to use

Dont use the brewing sugar that comes with the kit! I recently did a coopers lager with a brewcraft #60 kit converter and that was nice but for simplicity i would suggest using 1kg light dry malt with 25gm hallertau hop pellets boiled for 5 mins then strained in

Thanks guys , I have some Morgan Hallertau hops (teabag type i think ) also have 250g LDM , 500g Dextrose , 250g Corn Syrup which i think is Beer booster ? . So should i boil the lot including can and add hops in the last 5 minutes ?

boil the everything except can wit about 2 litres of hot water in a good size pot, add hops in the last five mins or boil them seperate, add the can of lager after you turn the heat off at the end, also drop the final volume to 21-22 litres instead of 23 this will give you a better tasting beer with more body.

You should boil hops together with LDM - you don't have to boil anything if you don't use additional hops. Just boil everything except coopers can.

And don't follow the instruction to brew between 21-27C. Pitch yeast at 24C and let it brew around 21C.

Don't brew with sugar supplied, I use it for my coffee.

Thanks once again fellas , what sort of boil time am i looking at ?

I would just bring it to boil then add hops because it's not necessary to boil. After you boil hops for 5 min, flame off and rest it for 15 min.

You need to boil Liquid malt extract (unhopped tin) if you come across it.

leathel is right use malt instead of dextrose also add some hops to balance the extra sweetness of the malt. ALL MALT RULES! THIS IST HOW ZEE GERMANS DO IT

also my best ales have been brewed at 18-19C

How does this sound.

Boil up 2L of water + 1.5kg can Coopers LME + 500gr LDM. At 15min add 12gr Hallertau, at 55min 12gr Hallertau and at flame out (60min) a can of Coopers Lager. Cool and top up fermenter to 23L, when @ 18C pitch Saflager yeast and ferment at 15C. Rack at finish for 1 week and bottle with 10gr/L LDM.

Im thinking maybe up the hop quantities to 24gr each. ?

sounds good biggles but yes i would personally up the hops a bit but that is just me..

Im aiming for something like the Gage Roads, Pure Malt Lager.

Biggles wrote:How does this sound.

Boil up 2L of water + 1.5kg can Coopers LME + 500gr LDM. At 15min add 12gr Hallertau, at 55min 12gr Hallertau and at flame out (60min) a can of Coopers Lager. Cool and top up fermenter to 23L, when @ 18C pitch Saflager yeast and ferment at 15C. Rack at finish for 1 week and bottle with 10gr/L LDM.

Im thinking maybe up the hop quantities to 24gr each. ?

Sounds fine, but I wouldn't wait until the wort was down to 18 degrees before pitching the yeast. It's more important to pitch so the yeast can start working and so you don't get any wild yeast or other bacteria in there. So pitch as long as it's under 30 degrees and then let it drop down to around 18. If you ferment at 15 the yeast is going to be pretty sluggish.

I'm pretty sure the SAF lager can handle 15C. My last brew got stuck at 1020. When I racked to secondary I put a little yeast nutrient in and worked out great.Not sure if that was the way to go but it worked for me. Brew temp 15C

Vitalogy,
Having a brew fridge means I can also get large quantities of water down to respectable temps. I wouldnt sit waiting for the wort to cool before pitching the yeast, Ill make the wort 18 to start with. Then in to the fridge at 13-15C, maybe cooler.
I have a euro pilsner in the fridge now that fermented out in 8-10 days at 12C, yeast was pitched at 16 then cooled.

Sorry mate, I missed the bit where you said you were using saflager, assumed you were using the kit yeast.

No worries Vitalogy.

Im planning on putting my brew down over the weekend, (the one I listed above) but want to get feedback on hops timings and quantities. I have 4 X 12gr teabag type packs of Hallertau.

How about a 60min boil with 12gr each 15 min until the last at flameout.

Well guys , almost finished drinking the Coopers lager and i must admit it turned out to be quite a descent drop . Crisp and clean with a nice bite , damn refreshing , ive got a pilsner bubbling away in the fermenter and another stout ready to go . I live in Margaret River W.A so brew ingredients are a bit thin on the ground , heading to Busselton tomorrow and will top up supplies there to add to a Coopers stout , I have the coopers kit and 1.5kg of dark malt extract , will probably use about 250 gm of corn syrup and 250 gm dextrose , would like to use some chocolate malt but not sure if i can get my hands on any down here . Any ideas guys ?

beergoggles wrote:Well guys , almost finished drinking the Coopers lager and i must admit it turned out to be quite a descent drop . Crisp and clean with a nice bite , damn refreshing , ive got a pilsner bubbling away in the fermenter and another stout ready to go . I live in Margaret River W.A so brew ingredients are a bit thin on the ground , heading to Busselton tomorrow and will top up supplies there to add to a Coopers stout , I have the coopers kit and 1.5kg of dark malt extract , will probably use about 250 gm of corn syrup and 250 gm dextrose , would like to use some chocolate malt but not sure if i can get my hands on any down here . Any ideas guys ?

Mail order is probably your best bet BG... though West Brew has the Blackwood servo in Augusta listed as one of its distributors.
They're on 9758 1548.