I would avoid that. Copper leaches from pipes below about 7.0 pH, and it's sped up by high temperatures (such as what you'd get during mashing and boiling). While I can't find anything looking at exactly how much copper would leach into the wort, and whether or not that would be above safe levels, you definitely would get some leaching. Further, copper ions participate in something called the Fenton Reaction, which basically produces Reactive Oxygen Species, that then cause lots of oxidative damage. In other words, copper ions would oxidize your beer, even if the levels were still safe to drink. The time a wort chiller is in contact (~30-60 minutes) is negligible, but these four weeks would be too excessive.
tl;dr: You might be okay (especially if you aren't using beer brewed here as your primary liquid intake) drinking a bottle or three of this, but you'll get oxidized beer at the very best, and partially toxic beer at the worst.