Advice needed Coopers Trappist Coaster Recipe of the month

[Aussie Mick]

Just wondering if anyone is brewing/has brewed this.

Mine arrived in the post on Friday,and I intend to put this on next week. I read somewhere on the Coopers site that this recipe is best fermented at 24'c to help "bring out the fruity esthers"

Obviously at 50 odd dollars, I want this to turn out spot on. Would love to hear opinions from those in the know, regarding fermenting temperature for this. TIA.

 

[manticle]

What yeast?

 

[Aussie Mick]

Sorry, I forgot to provide the link.

Abbaye Belgian style ale yeast has been supplied.

http://store.coopers.com.au/trappist-coaster-ipa-rotm-pack.html

 

[manticle]

I don't know that yeast well but I do make a lot of hb belgian style and drink a lot of commercial belgians. In my experience, while they have obvious fruit and spice (esters and phenolics) they are restrained and delicate when they are made well. Trappists are generally made well.

Start cool, after a few days, let rise to low 20s (24 is too high for me but whatever).

Then once you reach fg, allow a couple more days then cool right down to close to zero and leave until it drops bright (2-3 weeks at least).

Generally I would rack before the cold but you can do without if you can get that temp right down.

Also pitch plenty of yeast. Don't skimp.

 

[manticle]

Just saw it's a belgian ipa.
My advice stands but generally not my favourite. All that amazingly beautiful belgian delicacy undone by hop overload.

Love ipa, love belgian, prefer them separate.*

*tasted a few commercial and hb versions.

 

[timmi9191]

OT - Coopers should not be allowed to use the term "trappist" to market a product...

 

[manticle]

Very true

 

[TheWiggman]

I've brewed using 3787 at 24°C and it turned out very well. I'd give it a go, as above the hops will probably get in the way of the yeast contribution anyway which is a real shame.

 

[Aussie Mick]

Thanks fellas.

I am open to suggestions such as leaving out some/all of the hops if this might work. The hops can be used on other brews, so no problems there.

All opinions welcome

 

[manticle]

Depends on desired result. Got a commercial example you want to emulate?

 

[Aussie Mick]

Not really mate. If I hadn't read about fermenting at 24'c, I would have brewed as normal at 18'c and probably enjoyed the end product.

Just good to hear opinions from people more educated than myself then I can make a decision

 

[LAGERFRENZY]

The brewer/contributor at Coopers (I think his name is PB2 on their site) has a fair bit to do with quality checking their Recipes of the Month and probably has an input into design as well. As much as general kit brewing instructions on their cans are absolute crap with regard to ferment temps, etc I would tend to follow their instructions on their premium products to the letter. Contradictory I know, but they go to a lot of effort to supply premium yeasts and hops, etc to these recipes. Beyond that I seriously doubt that anyone on this forum could really have that much in depth knowledge as to what the consequences of adding a tin of Canadian Blonde and a tin of Wheat Beer plus 100 grams of hops and a specialist yeast would do for you any better than the instructions that were supplied. All the best with it.

 

[Aussie Mick]

Thank you Lagerfrenzy.

That is a very honest answer with sound advice.

I think I will ferment at 18 as suggested by manticle, then after 5 or 6 days, ramp it up to 24 and add the dry hops.

I'll let you all know how it goes. I reckon this one will be best enjoyed next Easter, although I'm sure a couple of bottles will be sampled over the Christmas break.

 

[Barge]

I put this one down on Saturday and plan to do the same. It's at 18C now and I'm going to change the temp control on the fridge tonight to 22 and let it warm up overnight and into tomorrow.

 

[damoninja]

I think I will ferment at 18 as suggested by manticle, then after 5 or 6 days, ramp it up to 24 and add the dry hops.

Can usually easily shave 4-5 degrees off whatever cooper's say to ferment at

 

[Aussie Mick]

Well, I put this on, and got an OG of 1043.

The instructions on Coopers website said to "expect and ABV of around 6.4%"

Obviously, with this OG, I will get nowhere near this. It kinda suits me as I am none too keen on strong beer.

Thinking about it, two cans of malt at 1.7 kgs each with about 300gms LDM (it's all I had) shouldn't be excessively strong should it?

Anyway, it's bubbling away at 18'c. I will increase it in a few days, maybe to 22'c, then add the extra hops. Looking forward to sampling this one.

 

[LAGERFRENZY]

Hey Mick - they call the average Kit brew a Kit and a Kilo for a reason. As in one 1.7 kg can of goop and one kilo of fermentables (BE1, BE2, LDM, Dextrose, etc) and that makes an average strength say 4.8% abv beer. You are brewing a Kit and two Kilos so expect to end up in the mid to high 5% range - getting close to a Coopers Sparkling Ale sort of strength. It won't be a wimp. A longer conditioning time in the bottle might help to smooth this one out.

 

[Aussie Mick]

Thanks LF.

I think it's time to get a decent hydrometer. I'm still using the plastic one that came with the Coopers kit.

 

[LAGERFRENZY]

What you've got to remember with these very dense two can brews is that they need to be mixed to buggary with boiling water and cold water and be around 20 C when you take the reading. The LDM needs to be sloshed in and shaken or it sits at the bottom. The Coopers kit hydros are not the worst bits of kit out there, my guess is that the wort was not mixed as well as it could have been. The best way to test your hydrometer is to do a basic kit and kilo brew and see if the OG fits within the range specified on the kit instructions.

 

[Aussie Mick]

Thanks again LF.

I thought I had mixed everything well with the right amount of hot water, but obviously I hadn't. I'm an impatient bugger.