Bear1525228171 Posted October 16, 2010 Share Posted October 16, 2010 I purchased a number of European Lager cans from C#*@s supermarkets when on sale a few months ago, and came up this experimental recipe with a little help from the internet: 1 Coopers International Series European Lager can 1.5kg of Light Liquid Malt 400g Dextrose 200g Pale Crystal Grain 15g Hallertauer @ 40 mins 10g Hallertauer @ 10 mins 10g Hallertauer @ 5 mins Nottingham Ale Yeast I maintained a temp of 21'C and bottled with a FG of 1.010 Its been in the bottle for 1 month, and it's GREAT! Next time I might experiment with the hop schedule eg: 20g Hallertauer @ 30 mins 15g Hallertauer @ 10 mins 10g Hallertauer @ 5 mins Link to comment Share on other sites More sharing options...
Greg Posted October 20, 2010 Share Posted October 20, 2010 Looks good. With the Nottingham, try and ferment at 16-18 for a cleaner taste next time you make it. [cool] Link to comment Share on other sites More sharing options...
Bear1525228171 Posted December 15, 2010 Author Share Posted December 15, 2010 Update: It's been in the bottle 3 months now and it has improved really well, the hops have mellowed and there isn't many bottles left. I will definitely be doing more of this one. Bear Link to comment Share on other sites More sharing options...
JohnS12 Posted December 15, 2010 Share Posted December 15, 2010 Question for you what did you do to the crystal malt before adding to the brew and for how long. This recipe sounds spot one and I will give it a try, thanks for posting it. Link to comment Share on other sites More sharing options...
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