ConradW Posted January 11, 2012 Share Posted January 11, 2012 hi i have seen a recipe for a german bock using 2 tins of coopers european larger kit and dry malt extract .i have 2 questions 1. will i have to use both pkts of yeast or just 1. 2. it doesn't say if to use brewing sugar or can i just use the malt extract.and how do i stop it going into a solid lump like last time i used it. Link to comment Share on other sites More sharing options...
Hairy Posted January 11, 2012 Share Posted January 11, 2012 Without seeing the whole recipe I would say: 1. I would definitely be pitching both yeast sachets. 2. Use the malt instead of brewing sugar. I add it a little at a time and pick up the FV and swirl it to mix it. You may get a few little clumps but it won't be a solid mass. Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 11, 2012 Share Posted January 11, 2012 Is THIS the recipe you are talking about Conrad? If so all you need to know is in the instructions and in Hairy's post. Good luck! Link to comment Share on other sites More sharing options...
LesM2 Posted January 11, 2012 Share Posted January 11, 2012 Gday Conrad Im going to be putting down this recipe over the weekend. Hope this helps. 2 Cans Coopers Heritage Lager 1kg European Lager Enhancer #60 500gm Dark Malt Extract 25gm Hallertau Hops (dry hop method) 2 sachets Saflager S23 Yeast (add both) Made to 23 litres Fermentation @ 13C for 3 or 4 weeks (in FV fridge) Bottled for 3 months (in garage) Then right to drink (perfect for our guys wknd ... Phillip Island V8s) Cheers Link to comment Share on other sites More sharing options...
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