LCPA

by **Aussie Claret** » Wednesday Jan 11, 2006 5:02 pm

1.7kgs Morgan's stockman's draught,
1.5kgs Coopers liquid malt,
500kgs dextrose,
12g Cluster hops boiled with all malt & 2-3l water 30mins, 12g 20mins Cascade hops added then extra cascade 12g hops added for 10min simmer, yeast as supplied. 36g of hops in total.
(Lager yeast with Morgan Draught)

Fermentation temp. low 20's (would recommend 12'c if possible).

Racked into secondary after 7 days
Ferm temp actual range 22-24c smells very fruity from fermenter, transferred to sink to keep cold with wet towel and ice.

Cold conditioned in Fridge around 4'c for about 8 weeks.

Very hoppy and mild bitterness in after taste, light golden brown colour. Absolute cracker would benefit from addition conditioning. At 8 weeks tasting.

Sorry I don't bother with SG readings.

After about 10 weeks CC'ing it really is a nice easy drinking hoppy ale. I've never tasted the orginal stuff so guess where I'm going on the weekend to get some.

Cheers
AC

by **MHD** » Wednesday Jan 11, 2006 5:48 pm

Aussie Claret wrote:Fermentation temp. low 20's (would recommend 12'c if possible).
\
Cheers
AC

do you mean 21???

by **Aussie Claret** » Wednesday Jan 11, 2006 5:58 pm

No the Morgans Stockmans Draught comes with a lager yeast so really should have been fermented cooler than I did. But it still came out pretty good.

Cheers
AC

by **yardglass** » Thursday Jan 12, 2006 2:05 am

cheers Aussie.

by **501** » Thursday Jan 12, 2006 10:56 am

Aussie Claret wrote:No the Morgans Stockmans Draught comes with a lager yeast

????

by **Aussie Claret** » Thursday Jan 12, 2006 1:14 pm

They recommend cool fermentation temperatures.
AC

by **JaCk_SpArRoW** » Thursday Jan 12, 2006 1:19 pm

Aussie Claret wrote:They recommend cool fermentation temperatures.
AC

Would a Saflager yeast for this also be ok?

by **Aussie Claret** » Thursday Jan 12, 2006 2:01 pm

Yes a saflager yeast would be good, but as this is an Ale recipe you could also try Safale?

Sorry I might be misleading some people here Unintentionally. I fermented using the yeast that came with the can (lager yeast), at warmer temperatures which gives more of an ale characteristic, rather than cold fermentation (which would have given a crisper lager taste).

I was suggesting earlier that I could have perhaps fermented cooler than I actually did, that's all.

Cheers
AC

by **JaCk_SpArRoW** » Thursday Jan 12, 2006 2:06 pm

Aussie Claret wrote:Yes a saflager yeast would be good, but as this is an Ale recipe you could also try Safale?

Sorry my mistake, I should have realised it was an ale...cheers AC!

by **tcc** » Saturday Jan 14, 2006 10:52 pm

Aussie Claret wrote:Yes a saflager yeast would be good, but as this is an Ale recipe you could also try Safale?

this would probably be a good recipe to try US-56 with

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