Coopers’ Julebryg recipe
I found on Coopers’ websites a recipe clone/lookalike (shouldn’t that be tastealinke) for one of my favorit beers – Tuborg’s Julebryg. A, in my mind, fantastic Christmas brew. There is a rather good description of the tradition with it on Coopers’ site.
Though back in my youth it was released on a Wednesday at 23:59, so many Thursdays happened in a rather slow, subdued fashion. It’s understandable that the release day have moved to a Friday. Living in London I have seen Danes go rather mad when they see one of the bottles. I could tell you plenty of anecdotes, so do ask if you ever meet me. Here is a quick one : Wetherspoons had it in a few years ago, I didn’t know about this. So when meeting two friends for a quick pint, they couldn’t really understand my excitement for this beer. So while I “forced” a bottle into my friends, I told them stories with a tear of joy in my eye.
Anywhoo this is the recipe/ingredients:
1.7kg Coopers brew can of your choice, Note: Choose a brew with the colour, flavour and bitterness in mind.
1.5kg Thomas Coopers Amber Malt
250g Brown Sugar
1 star anise
1 vanilla bean pod
2 cinnamon sticks
2 tbsp coriander seeds
20g Saaz Hop Pellets
One sachet of S-33 yeast + yeast supplied with the brew can
Coopers Carbonation Drops
Simmer spices, hops and brown sugar for 15mins in 2 litres of water.
Remove from the heat and steep for a further 30mins then strain into the FV.
Mix in the brew can and Amber Malt.
Add cool water to the 20 litre mark and stir vigorously.
Add the yeast and fit the lid.
Now that looks very simple. I couldn’t get a S-33 yeast but was told by my LHBS that an S-04 should do just fine. I also settled for a Dark Coopers Malt instead of the Amber Malt. Shouldn’t do much to the taste and I don’t mind the darker colour. And the Coppers IPA as the main brew can.
This where I’m no too sure about boiling a mash, cause this little wort did smell a fair bit. Need to find days where I’m alone and can keep the windows and doors open. I don’t mind the smell, but if it lingers a bit longer than this, I think my home brew days are over :-)
As I mixed it up it did smell very malty, sweet and cinnamony. I forgot to take an OG, before I put the yeast in. I’m not sure about the right measurement, I took it within 2min of adding the yeast, so it should be ok. OG came out at 1050. The flavour was good and rather malty, so let’s see how it is in 14 days time, when bottling. If everything goes well it will have had three months in the bottle by the 20 of December. Pretty much bang on for a winter solstice beer.