Salub Posted February 13, 2009 Share Posted February 13, 2009 Hello Paul While I was drinking some Heritage Lager (which I reckon is pretty good) I found on the Cooper website a recipe for Light German Bock - 23 litres. I was wondering because Bavarian Lager is Discontinued would Heritage Lager be ok to use instead? It has the same Colour - 90EBC and Bitterness - 390IBU as Bavarian Lager. Link to comment Share on other sites More sharing options...
max Posted February 13, 2009 Share Posted February 13, 2009 Only one way to find out (screw it....... just do it)!!!!! :twisted: Link to comment Share on other sites More sharing options...
PB2 Posted February 14, 2009 Share Posted February 14, 2009 Yeah, I should have done something about that recipe considering that Bavarian was discontinued a while ago :oops: The Heritage, as a substitute, may come up nicely. Let us know how it goes. If it works out okay I'll amend the recipe rather than deleting it :) Link to comment Share on other sites More sharing options...
Salub Posted March 2, 2009 Author Share Posted March 2, 2009 I've got the recipe using Heritage Lager going and its sitting on 16c-18c (have sorted out my temperature control now) will let you know how it turns out. Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 24, 2009 Share Posted September 24, 2009 You still out there Salub? You never let us know how the bock turned out. Has anyone else tried the Light German Bock recipe??? Link to comment Share on other sites More sharing options...
Salub Posted October 1, 2009 Author Share Posted October 1, 2009 Yep still here, the Bock turned out a treat, it\u2019s a must do. Link to comment Share on other sites More sharing options...
GuyS Posted May 13, 2010 Share Posted May 13, 2010 Hi! First time poster here, although I've been following the forum for a while... I made the light bock using a original draught kit I had that was short dated... as I only had the one can I got 'experimental' (but used the recipe as a guide) This is what I used: 1 can Coopers Original series draught 500g Light Dried Malt extract to 12.5 litres pitched safelager S-23 yeast slurry (from previous lager brew) at 18C and let fall to 12C over 24 hours fermented at 12 for 15 days. Turned out superb, but it took a few months for the bitterness to round off... bottled on the 27th December 2009 and is great drinking now! lol [biggrin] All the best Guy Link to comment Share on other sites More sharing options...
PB2 Posted May 13, 2010 Share Posted May 13, 2010 Nice one Guy! Good to see that you are "thinking outside of the square" and better still that the resultant beer turned out nicely [cool] Link to comment Share on other sites More sharing options...
GuyS Posted May 13, 2010 Share Posted May 13, 2010 Hi! Yeah a happy accident for sure! I'll follow the origninal posted recipe later in the year - my utility room is a constant 12-14 C during December -January, the joys of living on a cold wet island...[unsure] I wonder if this recipe would benefit from the addition of some hops for aroma? Anyone tried this with the light bock recipe? Cheers! Guy [cool] Link to comment Share on other sites More sharing options...
PB2 Posted May 13, 2010 Share Posted May 13, 2010 The majority of beer recipes benefit from hops (or more hops) for aroma. [bandit] [bandit] Link to comment Share on other sites More sharing options...
GuyS Posted May 14, 2010 Share Posted May 14, 2010 Ok, so the next question is Hallertaur (?) or Saaz... Or maybe on of the US bred cultivars of the above-such as Liberty or Mt. Hood? I'll be sure to pitch plenty of yeast too! I'm thinking 2-3 packs of safelager S-23... Or would W34-70 be better? Thanks in advance [biggrin] Link to comment Share on other sites More sharing options...
PB2 Posted May 16, 2010 Share Posted May 16, 2010 Perhaps Hallertau. As for the yeast, use whatever you are more familiar with... Link to comment Share on other sites More sharing options...
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