Coopers Bavarian Lager

Great crab beer! by George - Email Reviewer @ 26, Oct 2007
Brwed this one in May 2007 with 1 US pound of XLT DME, 1/2-pound dextrose, 1/2-pound malto-dexrine. Boiled 1/2-ounce of Hallertau for 20 minutes in water, and another 1/2-ounce Hallertau for 5 minutes, then cut off heat and mixed in malts. My goal was for a good lager to drink with some good old Maryland steamed blue crabs, a summertime tradition. My goal was obtained! Cracked the keg in August at a family crab feast - thge beer just barely held out! Everybidy loved it. Will make again for next summer, but will add a tad more finishing hops.

Burly Bavarian by Jaeger - Email Reviewer @ 07, Jul 2007
Following in the footsteps of others, I brewed this up as a Coopers Burly Bavarian recipe, with a "tea bag" of Morgans Tettnanger hops to finish. Brewed at sub 20C ambient temperatures (Canberra winter), carbonation in the warmth under the sink for a week or so, and then lagered in the fridge. It would be a great summer beer - if it lasted that long! I suspect the only solution is to buy more bottles and brew early to prepare a cellar of "vintage" brews until their prime drinking age/temperature, rather than just drinking when ready.

Good Kit by BrewBoy69 - Email Reviewer @ 03, Jul 2007
Nice kit. I used kit yeast, 1kg of DEX and that's it. I was going for something a bit lighter so I used 30L of water. One week in primary and then straight to the bottle. After two weeks it tasted like rubbish, after four weeks the improvement was incredible. Beautiful crisp, clear beer with a nice thick head which stays with you till the end of the glass. Slight fruity taste but that's more due to my slap-dash approach with this kit. With good yeast and broader mix of fermentables I reckon this one would be a winner.

5 star brew by pacman - Email Reviewer @ 02, Dec 2006
Used 1.7kg tin, water to 11.5L and Saflager W34/70. No other ingredients. Dry pitched yeast whilst wort was 26degC. Brewed at ambient temp - 20deg. OG 1043, FG 1010. Bottled after two weeks in primary, clearest I have seen at bottling. Final result excellent. Crystal clear, with good head & body, great taste & crisp finish. Will do this again soon.

by Lamc - Email Reviewer @ 20, Oct 2006
Another good brew to add some extra hops too. The lager yeast puts it just above par and should be brewed under lager conditions. I've done it all malt, malt and dextrose and all malt with dry enzime. I prefer either the dextrose or enzime to make it lighter in taste

Great Lager by Wassa - Email Reviewer @ 10, Jul 2006
Made up the kit using 1kg of LDME, 150gm of Vienna Grain and used Whitelabs Bavarian Lager yeast. feremented at 14 degrees for 2 weeks and then bulk primed to longnecks and left to bottle age for 3 months. Absolutely fantastic lager. One of the best I've brewed and one of the best I've tasted.

good stuff by tcc - Email Reviewer @ 30, Nov 2005
have done this one 3 times now best result was with 500g ldme, 250 maltodex, 250 dex, made up to 21L and fermented at 20*C or so

My 7th Brew by Mafman - Email Reviewer @ 30, Nov 2005
Made to the recipe on the Coopers website for "Burly Bavarian"....Brew enhancer 1 and 500gm of light dry malt. Used supplied yeast and made up to 23lt. Result was a 5.5% brew with a nice flavour,malty aftertaste and average head retention. Could have done with some added hops.

Bastardised Bavarian pt2 by Boozy the clown - Email Reviewer @ 22, Nov 2005
"perfect carbonation, slight haze, lovely golden colour... Aroma - Mmmmmm, things are looking up & up Taste - Wow, this is really good - not sweet & cloying as I had visions of & not the slightest hint of the "tang" that I so hate in non-AG brews. It is quite dry for a beer of this strength, which is a real positive in my book - perfect hop bitterness to balance the alcohol & wonderful flavours from the Belguim yeast..." Just keep the temp down, i like this one, just not enough of it!

Bastardised Bavarian by Boozy the clown - Email Reviewer @ 22, Nov 2005
Well I truly bastardised this one... Wyeast 3787 belgian coopers lager kit 2x kilo coopers brewing sugar no2 500 gms brewiser sugar 200gms honey and about 500gms of liquid malt extract low temps, camden winter brew. Started at 11.00, bottled the Sugar Monster at 10.35 And to quote a man that knows...