Great Northern Super Crisp Lager

Clone Recipe Kit Instructions

This recipe is available as an Aussie Brewmakers Recipe Kit, order no. 19813

This recipe is an Aussie Brewmakers take on the ever popular Great Northern Super Crisp Lager. This recipe is another great introduction to experimenting with hops and dry enzyme for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:

• 1 x 1.7kg Coopers Series Crown Lager
• 1 x 1.5kg Morgan’s Master Malts Beer Enhancer (Extra Pale)
• 1 x 11g MJ’s M54 Californian Lager Yeast
• 1 x 12g Cluster Finishing Hops (steeped)
• 1 x 3g Dry Enzyme

Other Ingredients:

• Additional 200g of Dextrose if kegging with no secondary fermentation (not supplied)

Method:

1. Clean / sterilize all equipment including fermenter, paddle, and jug (used for steeping)
2. Discard Coopers Series Crown Lager tin yeast and sit tin along with the Morgan’s Master Malts Beer Enhancer tin in hot water for 10 minutes to loosen contents
3. Boil 2.25L of water in kettle
4. Steep 12g of Cluster Finishing Hops in 250ml of boiled water for 10 minutes
5. Add 1.5L of boiled water to fermenter
6. Add contents of the Coopers Series Crown Lager tin and the Morgan’s Master Malts Beer Enhancer (Extra Pale) to fermenter and stir to thoroughly dissolve
7. Pour 250ml of boiled water into each of the tins and stir to dissolve remaining contents, then add to fermenter
8. Add Cluster Finishing Hops teabag and steeped water to fermenter
9. Add water to fermenter to 22.5L and test temperature – make sure it is between 18-22 degrees before pitching yeast
10. Take initial hydrometer reading and then pitch 11g MJ’s M54 Californian Lager Yeast and the dry enzyme and stir gently
11. Allow a further 5-7 days to ferment when using dry enzyme
12. When fermentation is finished check with hydrometer and bottle as per normal. Bottle conditioning of 3 to 4 weeks is recommended.

N.B. If kegging, add additional 200g of Dextrose at step 6