Greg's brewing log Brew 101, Coopers “Lager” (Ale)

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Date started:   25 March 2007

1.7 kg          Coopers “Lager” hopped malt extract.
0.485 kg        Dextrose
                Wyeast 1768 English Ale Yeast, from secondary of brew 98 as starter.

Volume:     18 litres

Fermentation temperature:  18°

8 April:  Racked to secondary, 5.9% Brix.

Fermentation temperature

Notes

• Made with Coopers kit effectively as intended, but with less sugar and volume. Based on prior experience, don't boil, but use pre-aired boiled water at about 25°.

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