Old Town Lager

  • MaltyMalty
  • FloralFloral
  • HerbalHerbal
  • CrispCrisp
Sale price$50.30
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A flavour as old as time. The kind that brings a nostalgic tear to the brewing faithful. Our classic German lager pours a pale gold, like sunset on an ancient wall. Through the thick, white snowy head, aromas of biscuit drift into the air, closely accompanied by floral, herbal notes. Venture on with a hearty swig and you’ll be met by malty, toasty flavours, imparting a welcoming sweetness brought over by the German malt and yeast. These are followed by a clean finish, as crisp as the night air in the ancient Altstadt.

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Recipe Contains

1 × European Lager (1.7kg)
1 × Thomas Coopers Light Malt Extract (1.5kg)
1 × Carahell Malt (250g)
1 × German Lager Yeast (15g)
1 × Carbonation Drops (250g)

You'll Need

2 × 25g Hallertauer Hops

Beer Style: Lager

Colour (EBC):
Volume: 25L
Difficulty: Advanced

ABV 4.6%

Alcohol by Volume

This Recipe

Print Recipe
Ingredients

1 x 1.7kg Coopers European Lager
1 x 1.5kg Thomas Coopers Light Malt Extract
1 x 250g Carahell Malt
2 x 25g Hallertauer Hops
1 x 15g Coopers German Lager Yeast
1 x 250g Coopers Carbonation Drops

Mix

Place all the Carahell Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot, around 5 Litres, bring 2 litres of water to approximately 60-70°C, add the crushed
Carahell Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper)
and let steep for about 30 minutes.
Remove the malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain
from the malt back into the pot.
Bring the liquid to the boil and add half a pack of Hallertauer Hops (around 12g of one 25g packet)
and boil for 20 minutes.
Add all the remaining Hallertauer Hops and boil for a further 10 minutes.
Remove the pot from the heat and set the pot in a cold/ice water bath to cool (approx. 15 minutes)
then strain into a fermenting vessel (FV).
Add the Coopers European Lager and the Light Malt Extract to the FV and stir to dissolve. Top up with
cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 25 litre mark with cold or warm water to get as close
as possible to 12°C.
Sprinkle the Coopers German Lager Yeast then fit the lid.

Home Recipes OLD TOWN LAGER

Old Town Lager

A flavour as old as time. The kind that brings a nostalgic tear to the brewing faithful. Our classic German lager pours a pale gold, like sunset on an ancient wall. Through the thick, white snowy head, aromas of biscuit drift into the air, closely accompanied by floral, herbal notes. Venture on with a hearty swig and you’ll be met by malty, toasty flavours, imparting a welcoming sweetness brought over by the German malt and yeast. These are followed by a clean finish, as crisp as the night air in the ancient Altstadt.

Old Town Lager
Beer Style Lager
Flavour Profile Malty, Floral, Herbal, Crisp
Alcohol Content 4.6%
Volume 25L
Difficulty Advanced

Ingredients

1 x 1.7kg Coopers European Lager
1 x 1.5kg Thomas Coopers Light Malt Extract
1 x 250g Carahell Malt
2 x 25g Hallertauer Hops
1 x 15g Coopers German Lager Yeast
1 x 250g Coopers Carbonation Drops

1. Mix

Place all the Carahell Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot, around 5 Litres, bring 2 litres of water to approximately 60-70°C, add the crushed
Carahell Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper)
and let steep for about 30 minutes.
Remove the malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain
from the malt back into the pot.
Bring the liquid to the boil and add half a pack of Hallertauer Hops (around 12g of one 25g packet)
and boil for 20 minutes.
Add all the remaining Hallertauer Hops and boil for a further 10 minutes.
Remove the pot from the heat and set the pot in a cold/ice water bath to cool (approx. 15 minutes)
then strain into a fermenting vessel (FV).
Add the Coopers European Lager and the Light Malt Extract to the FV and stir to dissolve. Top up with
cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 25 litre mark with cold or warm water to get as close
as possible to 12°C.
Sprinkle the Coopers German Lager Yeast then fit the lid.

2. Brew

Ferment temperature should ideally be as close to 12C– 18C if possible. Don’t be too concerned if it
goes over.
Once the foam has subsided and the yeast begins to settle take a specific gravity reading.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1008 – 1012.

3. Bottle

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C.

4. Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 4.6% ABV.

Common Questions

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