Becks Clone

beerboy · Post by **beerboy** » Wednesday Jun 08, 2005 4:26 am

Looking for a Becks Clone, something nice and easy made from a kit.

gregb · Post by **gregb** » Wednesday Jun 08, 2005 12:54 pm

Try a Coopers Bavarian lager with 12g Hallertau steeped and a 1Kg bag of Ultrabrew(500gm LDME, 250gm Dextrose, 250gm Maltodextrin) and the yeast as supplied which is a genuine lager yeast. Try and let it brew at a cooler temp.

Cheers,

Greg.

peterd · Post by **peterd** » Wednesday Jun 08, 2005 2:07 pm

beerboy,
given where you are (and I applaud your choice of domicile), you cannot achieve the sort of cooler temperatures suggested by gregb (for the saflager yeast in Coopers Bav Lager) without some form of artificial cooling. Ideally, you should aim for around 12C (whereas my garage at the moment sits around the low 20s, with any brew somewhat higher due to the mildly exothermic nature of the main process).
Still, small price to pay for living here eh?
If you can't get down to the required temps, you might be better off going with something like Morgans Blue Mountain, with its supplied yeast.

Antsvb · Post by **Antsvb** » Wednesday Jun 08, 2005 7:18 pm

So I take it IS an ale yeast with the Morgans Blue Mtns Lager?

scooper · Post by **scooper** » Wednesday Jun 08, 2005 8:30 pm

> So I take it IS an ale yeast with the Morgans Blue Mtns Lager?

I put a Morgan's Blue Mountain Lager on last week, and the yeast was a Lager yeast. Well, that's what it said on the outside of the packet...

This brew has been at a constent 18 degrees celcius, which I know is a tad high for a lager, but all is well so far.

Beerboy, you could pinch an old fridge of the nature strip during hard rubbish collection. The seals might be knackered, and the compressor might not work as well as it used to, but it may just be enough to knock off a few degrees. Just a thought (I've thought of doing this myself, actually).

scooper

gregb · Post by **gregb** » Thursday Jun 09, 2005 5:10 am

Scooper, relax, you will get away with brewing a lager yeast at 18 ish degrees.

Cheers,

Greg.

scooper · Post by **scooper** » Thursday Jun 09, 2005 12:03 pm

greg,

Oh, I'm not stressed - quite the opposite. I'm over-joyed that the brew has gone well so far!

scooper

gregb · Post by **gregb** » Thursday Jun 09, 2005 12:46 pm

Scooper,

I also like to stay calm about brewing. I've even brewed with lager yeasts at 25+ degrees.

Cheers,

Greg.

tommo · Post by **tommo** » Thursday Jun 09, 2005 5:05 pm

gregb,

How did those lagers end up @ 25c

I've currently got one on the go , I'm text messaging er indoors all day to make sure she's keeping ice, wet towel on the bucket.

I alternatively, tend to stress when it comes to HB.

cheers

gregb · Post by **gregb** » Thursday Jun 09, 2005 5:32 pm

The 25 degree lager turned out fine.

I put a saflager into a stout, not for any flavour profile reasons, but to try and avoid the horrible swamp monster mess from coming out the airlock and accross the bench. Worked a treat.

The stout is IMHO very drinkable, although I went a little silly with black grain at 200gm and this is dominating the flavours at the moment.

That was the most recent. I have others (in lighter styles), but I can't recall the details.

Cheers,

Greg.

Shaun · Post by **Shaun** » Saturday Jun 18, 2005 2:30 pm

About to attempt a clone (well lager) also as follows:

Coopers Bavarian Lager
Body Brew (500g Dextrose, 250g light malt and 250g maltodextrin)
Honey (Unsure on how much to use 250 - 500g)?
Hops (I have perle, tettnanger or hersbrucker on hand)?

Does anyone have an idea on the amount of honey, the amount and type of hops to use?

Also there has been lots of discussion on lagering here however I do not recall seeing info about largering in a keg. Is it possible to purge the keg then lager for 2-3 weeks at 4 deg then gas the keg?

Shaun · Post by **Shaun** » Sunday Jun 19, 2005 11:57 am

Anyone?

I hope to put this one down today.

db · Post by db » Sunday Jun 19, 2005 12:45 pm

shaun, i'd go either the tettnanger or hersbrucker.. both would be well suited.

& 500g of honey should be ok.. what type of honey is it?

grabman · Post by **grabman** » Sunday Jun 19, 2005 12:46 pm

Shaun,
do you want the honey to be really noticeable? If so go with 500g, if not 250g. I'm drinking a lager with 500g in at the moment and it is quite evident on the palate, leaves a distinct honey aftertaste, very nice!!
With the hops I'd try tettnanger.

AS to the keg idea, it should work, the idea is the same as bottle lagering, juts on a bigger scale! I'm sure If I'm wrong someone will correct me!

Shaun · Post by **Shaun** » Sunday Jun 19, 2005 4:47 pm

db it is Leabrook farms honey.

grabman I only want a hint off honey to be present something in the background that makes you go what is that. I was leaning towards 300 - 350g to start with.

Shaun · Post by **Shaun** » Monday Jun 20, 2005 9:19 pm

Just put down the lager and went with:

Coopers Bavarian lager,
500g Dextrose,
250g Maltodextrin,
250g Light malt,
350g Honey
15g Tettnanger stepped 10 min after boiling the rest.

Thanks for the replies.

501 · Post by **501** » Wednesday Dec 07, 2005 9:23 am

Strange blue mountain lager yeast ??

tis a strange Lager saga with the blue mountain yeast,
unless it is an exotic strain I do not believe the instructions which state
"maintain at 25 deg" ??
Think this is just bullcrap.

cheers 501

General · Post by **General** » Thursday Dec 08, 2005 12:14 pm

501,

What is that autosignature?

501 · Post by **501** » Friday Dec 09, 2005 12:58 pm

General wrote:501,

What is that autosignature?

super newbie ? hehe,
think I was drunk but I am a newbie ^_^

thanks for all the info guys
merry pistmass

General · Post by **General** » Friday Dec 09, 2005 1:41 pm

I don't get it.