Ingredients

• Coopers Heritage Lager kit
• 1Kg Light Dry Malt Extract
• 250gm Maltodextrin
• 200gm Carapils grain
• 300gm Joe White Pilsener Grain
• Saflager S-23 yeast

• OG: 1.052
• FG: 1.010

ALC/VOL 6.2%

I steeped the grains in water for an hour, between 60-70°C (67 ideal).
Added the amlt to 1½ Lt water, bringing to the boil, and then added maltodextrin. Lowering the heat somewhat and stirring until thoroughly dissolved, I then added the Kit wort. I kept this on very low boil until grains were ready, straining them through the grain sock and pouring it all into the fermenter, and topping up water to 23 Lt.

After a couple of weeks, I bulk-primed 135gm of dextrose and bottled.

Tasting Notes:

Far from this being an interesting German-style lager, it tastes more like a generic commercial-brewery Aussie Beer. Althougfh I have nicknamed it “Piss” (nodding to the Great Britain Hotel’s own house-brew), most of those who have tried it think it tastes great. Indeed there is something different about it, but it still tastes like an Aussie beer. Perhaps if I added some German hops to this, I may have gotten the result I was after.

Head is great, but waaaay too heady when pouring! This could be because I over-primed, or perhaps there was still some CO2 left unfermented.

Goes great with a curry or a tradtional paella!