One of the worlds most popular beers. Light golden in colour, Stella is a full flavoured premium lager which has fantastic bitterness provided from the Saaz hops blend coupled with sweet biscuity notes from the malt.
Coopers European Lager
1kg Brew Booster
150g Biscuit malt grain
500g Liquid Wheat Malt
15 Saaz Hops
Saf S-02 MJ M84 Bohemian Lager (12°C) or MJ M54 Californian lager yeast (20°C)
1. Cool 10 litres of water in your fridge prior to starting recipe.
2. Put Hallertau Hop Bag and malt grain in 1 litre of hot water and steep for 30mins.
3. After 30mins, using a strainer, strain the liquid into your fermenter, rinse the grain/hops with a further 1 litre of hot water.
4. Dissolve Coopers Pilsner, Wheat Malt and Brew Booster in the fermenter.
5. Top up to 23L with chilled and/or tap water to reach a starting temperature of 12-15°C if using MJ M84 or Saf S-04 yeast, or 20°C for MJ M54 Californian lager yeast. Stir vigorously to aerate wort.
6. If you have a temperature controlled brewing fridge, add the MJ Bohemian Lager or Saf S-04 yeast and ferment as close as possible to 12°C. If you don’t have a temperature controlled brewing fridge, use MJ M54 Californian lager yeast and ferment as close as possible to 20°C.
7. Bottle or keg beer when gravity is consistent over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.