Coopers Artisan Reserve Recipe

Apr 26, 2017

Coopers Artisan Reserve (23 Litres)

After developing Celebration ale, our beloved brewers went on to produce Artisan Reserve and add a new beer to the Thomas Coopers Selection. Artisan Reserve is an unpasteurised lager brewed from quality ingredients to produce an appealing fresh blend of flavours and aromas. It sits in the style of a German Pilsner (BJCP style guidelines 2A), albeit a little higher in alcohol content. Our brewers, known for holding their cards close to their chest, are keeping two of the hop varieties secret. But they have revealed the use of German noble hops, Hallertau Tradition and Hallertau Hersbrucker, which contribute citrusy and flowery characters. This recipe comes out with a little more colour than the real thing but the absence of pasteurisation gives DIY Brewers a great chance of capturing the essence of Artisan Reserve!

Ingredients

1 x 1.7kg Coopers European Lager Brew Can
3 x 500g Light Dry Malt
1 x 25g Hallertau Tradition Hop Pellets
1 x 25g Hallertau Hersbrucker Hop Pellets
2 x 11.5g Saflager W-34/70 Yeast

Features:

Colour: Gold
Body: Medium
Bitterness: Medium/Low
Approx. Alcohol Level: 5.5% ABV
Naturally Carbonated: Natural

Instructions:

Step 1: Mix

In a large pot, bring 500g of Light Dry Malt to the boil with 5 litres of water. Add 25g of Hallertau Tradition and boil for 5mins. Then add 25g of Hallertau Hersbrucker and boil for a further 5mins. Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel. Add the remaining 1kg of Light Dry Malt then pick the fermenting vessel up and gently swirl the contents to dissolve the malt (don’t be concerned if some lumps remain). Add contents of the European Lager brew can and stir to dissolve. Top up with cool water to the 20 litre mark and stir vigorously. Check the temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18C. Sprinkle both sachets of yeast over the brew and fit the lid.

Step 2 : Brew

Allow the brew to drop to 12C - 15C over the course of 12 to 24hrs then maintain this temperature during fermentation.

Step 3: Bottle

Fermentation has finished once the specific gravity is stable over 3 days. Expect the Final Gravity (FG) to be around 1008. Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).

Step 4: Enjoy

Store the bottles at or above 18C for at least two weeks to allow secondary fermentation to take place. Expect the alcohol content to be around 5.5% ABV.