Jump to content
Coopers Community

Beijing Blonde


Luke

Recommended Posts

The recipe was:

 

1 can Canadian Blonde

 

500g light dry malt

 

250g dry wheat malt

 

200g dextrose

 

15g fuggles hop pellets

 

 

 

All boiled together for 30 mins then cooled to below 40 deg. Added to the fermenter with 10lt cold water. Topped up to 22lt with cold water.

 

Temp was a perfect 18 deg. OG - 1.040.

 

 

 

Pitched 2 sachets of Coopers yeast (rehydrated).

 

 

 

I've got a heat belt plugged into a timer which keeps the 18deg pretty well.

 

 

 

Cheers,

 

Luke.

Link to comment
Share on other sites

  • 3 weeks later...

Bottled this on the weekend. 3 weeks in primary, no secondary. Given up racking! (Last 3 brews without racking have been crystal clear!)

 

FG 1008. 80% Attenuation!

 

Very cloudy, probably because of the wheat. Tasted nice.

 

Bulk primed with 140g sugar. Will check in 2 weeks how it's going.

 

 

 

Cheers,

 

Luke.

Link to comment
Share on other sites

  • 3 weeks later...

Tasted this baby last night, nice, a bit young, and heaps darker than what I was aiming for. About the same colour as an IPA.

 

Whatever was in suspension has dropped out and settled nicely into the bottom of the bottles. Great carbonation too. (I love bulk priming :D )

 

Tasted a hint of sweetness but had firm underlying bitterness & nice aroma.

 

Should be ok in the next few weeks!

 

 

 

Cheers,

 

Luke.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

×
×
  • Create New...