I was reading on germanbeerinstitute.com this morning,& read up on a beer called "Dampfbier" (pronounced dumm-pff-beer)-German steam beer. It's been made for centuries in SE Bavaria. It's an all barley ale,deep golden to light amber color,with one unique feature-it's brewed with weissbier yeast! At temps above 70F no less,that give it a slight phenolic,bubble gum quality. It's medium bodied,very mildly hopped,& low carbonation.
Since my 1st pale ale with the Cooper's O.S. lager kit came out close so far as color,carbonation,& malt forwardness is concerned,I'm thinking of trying to derive yet another style from it.
Here's my recipe from my initial research;
1) 1.7kg can Cooper's O.S. lager kit
1kg Cooper's brewing sugar (20% maltodextrine)
1oz German Traditional hops @15mins
1) 4.25oz Wyeast 3638 Bavarian Wheat activator pack
Smack activator pack & set aside in warm place. Add 2G tap water to brew kettle,bring to boil for a few mins to evaporate chemicals. Put the 1oz of German Traditional hop pellets in hop sack,add to boil,set timer for 15 mins. At the end of that time,take kettle off heat,remove/drain hop sack,& set aside. Add brewing sugar,stir well till it dissolves. Then open the Cooper's can,putting the factory yeast sachet in the fridge for another time. Add can contents,rinsing can to get it all out to brew kettle,stiring thoroughly to incorporate. Place lid on kettle & allow to steep for 15 mins or so while sanitizing fermenter,etc.
Put BK in sink of cold water,let cool till water warms up. Drain water in sink,then add ice water to sink,putting BK back in with the lid still on. Bring down to 70F or so. Then put fermenter in it's final resting place (sucker gets heavy when full!),Then add contents of brew kettle,pouring from as high up as possible to aerate the wort. Top off to 21L (Cooper's are usually 23L) with natural spring water. Stir or shake to aerate wort really good. Then open activator pack & pour it in,stiring lightly to incorporate. Put lid in place with a blow off. I figured with an average gravity brew & a smack pack,I'd try going without a starter on this one. I'd like some overall opinions as to what y'all think of this?...(besides coopersmack)
Since my 1st pale ale with the Cooper's O.S. lager kit came out close so far as color,carbonation,& malt forwardness is concerned,I'm thinking of trying to derive yet another style from it.
Here's my recipe from my initial research;
1) 1.7kg can Cooper's O.S. lager kit
1kg Cooper's brewing sugar (20% maltodextrine)
1oz German Traditional hops @15mins
1) 4.25oz Wyeast 3638 Bavarian Wheat activator pack
Smack activator pack & set aside in warm place. Add 2G tap water to brew kettle,bring to boil for a few mins to evaporate chemicals. Put the 1oz of German Traditional hop pellets in hop sack,add to boil,set timer for 15 mins. At the end of that time,take kettle off heat,remove/drain hop sack,& set aside. Add brewing sugar,stir well till it dissolves. Then open the Cooper's can,putting the factory yeast sachet in the fridge for another time. Add can contents,rinsing can to get it all out to brew kettle,stiring thoroughly to incorporate. Place lid on kettle & allow to steep for 15 mins or so while sanitizing fermenter,etc.
Put BK in sink of cold water,let cool till water warms up. Drain water in sink,then add ice water to sink,putting BK back in with the lid still on. Bring down to 70F or so. Then put fermenter in it's final resting place (sucker gets heavy when full!),Then add contents of brew kettle,pouring from as high up as possible to aerate the wort. Top off to 21L (Cooper's are usually 23L) with natural spring water. Stir or shake to aerate wort really good. Then open activator pack & pour it in,stiring lightly to incorporate. Put lid in place with a blow off. I figured with an average gravity brew & a smack pack,I'd try going without a starter on this one. I'd like some overall opinions as to what y'all think of this?...(besides coopersmack)
