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Old 02-21-2013, 08:35 PM   #1
SuperCrossBun
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Default Coopers heritage lager

Hey guys, I have a Coopers heritage lager but I'm not sure what sugar to add to it to customize it a bit. I bottled my first batch of beer a week and a half ago and just used the brew enhancer.
I'm sure you guys have more experience and can suggest a good recipe?
This is what I have:
Maltodextrin
Dextrose
Coopers Light Dry Malt

Thanks for any input!



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Old 02-22-2013, 01:37 PM   #2
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Originally Posted by SuperCrossBun View Post
Hey guys, I have a Coopers heritage lager but I'm not sure what sugar to add to it to customize it a bit. I bottled my first batch of beer a week and a half ago and just used the brew enhancer.
I'm sure you guys have more experience and can suggest a good recipe?
This is what I have:
Maltodextrin
Dextrose
Coopers Light Dry Malt

Thanks for any input!
You could use the Cooper's dry malt & a little maltodextrin for mouth feel. 500g to 1 Kg of the DME & maybe 300g of the maltodextrin.


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Old 02-22-2013, 06:12 PM   #3
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Wouldnt 500g be way too little?

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Old 02-22-2013, 06:19 PM   #4
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Since 1lb equals 454g,500 is a bit over that. 1000g equals 1Kg,or 2.2lbs. I gave that range to give a little choice as to ABV & how much thinning of the hop profile you're willing to put up with. So you could add the 1Kg of DME & the 300g of maltodextrin for more body,flavor,& a bit more ABV.
By the way,the Heritage Lager uses a true lager yeast,so you'll need lower ferment temps.
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Old 02-22-2013, 07:57 PM   #5
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Since 1lb equals 454g,500 is a bit over that. 1000g equals 1Kg,or 2.2lbs. I gave that range to give a little choice as to ABV & how much thinning of the hop profile you're willing to put up with. So you could add the 1Kg of DME & the 300g of maltodextrin for more body,flavor,& a bit more ABV.
By the way,the Heritage Lager uses a true lager yeast,so you'll need lower ferment temps.
Thanks! Yeah I found that out, the best I can do is 22C.. Should be fine though
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Old 02-22-2013, 09:15 PM   #6
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Idk. Might work,might not as a steam beer or something.


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