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Brew 115, Coopers Ale
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Date started:   29 October 2007

About half of:

5.1 kg          Coopers “Lager” hopped malt extract (3 cans)
1 kg            Coopers Brewing sugar (dextrose and maltodextrin)
0.500 kg        Joe White caramalt, 40 EBC.

                Wyeast 1728 Scottish Ale Yeast, second level starter

Volume:         57 litres

30 November:    racked to 3 containers.

Fermentation temperature

Fermentation temperature graph

Notes

First attempt to improve a “lager” with caramel malt.


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