Date started: 13 November 2006
1.7 kg Coopers "Lager" HME
0.5 kg Cane sugar
Wyeast 1187 Ringwood Ale yeast, from second level starter.
40 g Tettnang, 2006 harvest, 3.9%, 10 min
Volume: 20 litres
Brix: 10.4 %
wort pH 5.6
Fermentation temperature: 18°
1 December: Racked
5.4% Brix, SG 1004, pH 4.2
Fermentation temperature
Notes
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Experiment to see what an almost unchanged kit beer tastes like. Brew 93 is similar except using a (cheaper) supermarket brand instead
of Coopers.
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How can Coopers claim to be professional when they recommend fermentation temperatures
between 25° and 35°? Are they trying to ensure that the result can't possibly compete with
their own beers? Of course I threw the (unidentified) yeast sachet away.
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How strong is this beer? 10.4% looks pretty low, but of course there's a lot of sugar in
it. Coopers calculate 5.3 ABV for 23 litres made with 1 kg saccharose.
