Coopers Bavarian Lager

yellow · Post by **yellow** » Monday Aug 28, 2006 9:02 pm

Coopers Bavarian can
500gm LDME
900gm Brew Enhancer 2
Cascade hops (in coffee mug with tea bag and then whole lot in the mix)

Ferment for 2 weeks at 9 to 10 degrees celcius.

And it turns out awesome. Great summer brew me reckons

lethaldog · Post by **lethaldog** » Wednesday Sep 13, 2006 5:51 pm

Just put one of these on today

Coopers bavarian lager
1kg LDME
150gm Crystal grain
25gm hallertau pellets (5min boil)
Saflager W 34/70
Final volume 22 litres

Hope it turns out good

yellow · Post by **yellow** » Wednesday Sep 13, 2006 9:29 pm

My brew is great, even when I tasted it after 2 weeks, very clear too.

Brownie · Post by **Brownie** » Saturday Sep 23, 2006 11:24 pm

Am going to be doing the following Bavarian very soon, next 2 weeks.

Coopers Bavarian Lager
1KG Brew Enhancer 1
500g LDME
12g Hersbrucker Hops (Boiled 25 mins)
12g Saaz Hops (Steeped for 10 Minutes)
SAFLagers-23 Yeast re-hydrated

will try to remeber to post outcome in coming months.

lethaldog · Post by **lethaldog** » Saturday Sep 23, 2006 11:31 pm

Should be very nice brownie

Hashie · Post by **Hashie** » Monday Oct 09, 2006 12:45 pm

I have a Bavarian in the fermenter as I type.

Can of Coopers Bavarian lager
500 grams dextrose
150 grams caramunich
50 grams crystal malt
12 grams Sticklebract hops @ 30 minute boil
12 grams Sticklebract hops @5 min boil
Kit yeast (saf lager)

Grains were steeped @70 degrees for 30 minutes in 3 litres of water.
Sparged with 1 litre of hot water.
Boiled for 30 minutes, adding hops as mentioned.
Batch size 23 litres
O.G. 1042
Fermenting @ 17 degrees (a little high, but it is a bit late for lagers)

Will be interested to see how this one turns out.

wildschwein · Post by **wildschwein** » Monday May 21, 2007 9:00 pm

I revisted this kit yesterday. I recall it was the first beer I made (about 5 years ago) and it got infected. Well not this time as I set out to make it into a Dunkel Lager.

Steeped 100g of cracked chocolate malt in 1.5L of 66-70C water for 30 mins. Strained and sparged with 500mls of hot water. Added to the brew kettle with 10g of Saaz hops pellets, 700g of dried LME and 300g of dried DME and brought it to the boil. Threw in another 10g of Saaz hop pellets and added the 1.7kg tin of Cooper's Bavarian Lager. Mixed and poured into fermenter. Topped up to 23L with cold tap water and pitched yeast at around 24-25C. Covered fermenter with a black plastic bag (allowed airlock to poke through) and took it out to the laundry, which is dark but partially open and has been bubblling periodically since. Wort temp is around 12-14C - good enough for a lager. It's a pretty dark colour, thanks to the chocolate and dark malt additions. Should be interesting.

Wassa · Post by **Wassa** » Tuesday May 22, 2007 8:16 pm

Sorry Lethal, I've been busy and haven't been here much.

I put it down with 150gm of Crystal.

I have also done this since with same ingredients and using W34/70.

Couldn't tell the difference. Bloody great beer.

wildschwein · Post by **wildschwein** » Tuesday Jun 05, 2007 12:13 pm

I tried one of my Bavarian Darks the other night, just to see how it's going. It's only been in the bottle for four days. Was bulk primed with 1 and 1/4 cups of dried LME boiled in an equal measurement of water.

It definitely has an authentic lager flavour. Still has a light sulphur smell. Very malty: the steeped chocolate malt addition has given it a deep brown colour (like dried jarrah) and a slight coffee note in terms of taste. I look foward to quaffing a pile of these in a week or two. I think Bavarian Brown is maybe a more appropriate name though.

BadSeed · Post by **BadSeed** » Sunday Jun 10, 2007 10:07 am

I am puting one down today

(As the Instructions)

1 Can Coopers Bavarian
1 KG BE1
Plus
1 tea bag of Saaz (steeped for 10 minutes and chucked in the wort)
Saflager w34

Fairly simple but should be a nice drop.
I made this before but without the hops and it went down well, but I thought it could have done with the extra Saaz.

Now my cupboard is empty...

wildschwein · Post by **wildschwein** » Tuesday Jun 12, 2007 12:58 pm

BadSeed wrote:
I made this before but without the hops and it went down well, but I thought it could have done with the extra Saaz.

Yeah BadSeed I agree. I added 20g of Bavarian Saaz hops pellets to mine and even now this is still a very malty beer without much bitterness. I'd be interested to see how yours comes up with BE1. Mine is all malt (it's German after style all) and I think it's almost a little too much in terms of flavour. Probably because I've beeen swilling a lot wheatbeer lately and that has a very different palate. When I go back to the regular barley brews they taste a little wierd.

Trough Lolly · Post by **Trough Lolly** » Thursday Jun 14, 2007 12:42 pm

bigears wrote:Interesting - if that's the case I replaced Saflager S23 with Saflager S23

We can't get W34/70 over here for some reason, which is a shame as it sounds more suitable. S23 seems to be the only dried lager yeast available so I've had to resort to shelling out for liquid yeast for the next batch.

G'day Bigears,
S23 isn't too bad for a dry lager yeast, but you don't have to get by without W34/70 yeast - Send a PM to "Ross" on this forum and I'm sure he'll sell and send you some dry W34/70, no probs...

Cheers,
TL

Ross · Post by **Ross** » Thursday Jun 14, 2007 2:05 pm

bigears wrote:Interesting - if that's the case I replaced Saflager S23 with Saflager S23

We can't get W34/70 over here for some reason, which is a shame as it sounds more suitable. S23 seems to be the only dried lager yeast available so I've had to resort to shelling out for liquid yeast for the next batch.

bigears - Was going to send you a private mail, but you've left no contact details in your profile.
Email me at ross@craftbrewer.com.au & I can sort you out with dried yeast no problem -
will probably be cheaper delivered by me within 4 to 5 days, than buying locally, even if you could get it.

cheers Ross

BadSeed · Post by **BadSeed** » Sunday Jun 24, 2007 10:02 am

BadSeed wrote:I am puting one down today

This was 2 weeks ago, it has been at around 10 degress the whole time and still fermenting (this is a record for me). Airlock is bubbling every minute (and smells good).
I am not going to rack this one but I will just leave it another 2 weeks at the same temp then see how it's going.