Dementedchook
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I've got a mate who rates this as one of his favorite beers. Givien he's just done his first kit home brew I'm wondering if I can point him to this as a good copy. I'll probably have a go anyway, do a half size batch, leaving out the irish moss, but has anyone had a crack at it?
http://byo.com/stories/recipeindex/article/recipes/99-english-bitter-a-pale-ale/505-coopers-sparkling-ale-clone
Coopers Sparkling Ale clone
5 gallons, extract with grains; OG = 1.050; FG = 1.006; IBUs = 25
Ingredients
Steep specialty grains in 3 gallons of water at 150° F for 45
minutes. Remove grains and add malt syrup. Bring to boil for 30 minutes.
Add 0.33 oz. Pride of Ringwood pellet hops. Boil 30 minutes, then add
candi sugar and Irish moss.
Boil for 15 minutes and add 0.50 oz. Pride of Ringwood hops. Boil
for 13 minutes and add remaining hops. Boil for two more minutes and
remove from heat.
Cool to about 70° F and transfer to fermenting vessel with yeast.
Ferment at 64° to 70° F until complete (about 7 to 10 days), then
transfer to a secondary vessel or rack into bottles or keg with corn
sugar.
All-grain version:
Omit extract and mash 7.5 lbs. Schooner or Harrington two-row pale
malt with crystal malt in 8.5 quarts of water to get a single-infusion
mash temperature of 150° F for 45 minutes.
Sparge with hot water (170° F or more) to get 5.5 gallons of wort.
Then bring to boil and use the above hopping and fermentation schedule.
http://byo.com/stories/recipeindex/article/recipes/99-english-bitter-a-pale-ale/505-coopers-sparkling-ale-clone
Coopers Sparkling Ale clone
5 gallons, extract with grains; OG = 1.050; FG = 1.006; IBUs = 25
Ingredients
- 6 lbs. Coopers light unhopped malt extract
- 0.50 lb. crystal malt (60° Lovibond)
- 1 lb. Belgian candie sugar (white)
- 4.75 AAUs Pride of Ringwood pellet hops (1/3 oz. at 9.5% alpha acid
- 4.75 AAUs Pride of Ringwood pellet hops (1/2 oz. at 9.5% alpha acid
- 4.75 AAUs Pride of Ringwood pellet hops (1/2 oz. of 9.5% alpha acid)
- 1 tsp. Irish moss
- 1 cup corn sugar to prime
- Yeast culture from two bottles of sparkling ale or Coopers Homebrew Yeast or YeastLabs A01 (Coopers Ale Yeast)
- 7/8 to 1 cup corn sugar to prime
Steep specialty grains in 3 gallons of water at 150° F for 45
minutes. Remove grains and add malt syrup. Bring to boil for 30 minutes.
Add 0.33 oz. Pride of Ringwood pellet hops. Boil 30 minutes, then add
candi sugar and Irish moss.
Boil for 15 minutes and add 0.50 oz. Pride of Ringwood hops. Boil
for 13 minutes and add remaining hops. Boil for two more minutes and
remove from heat.
Cool to about 70° F and transfer to fermenting vessel with yeast.
Ferment at 64° to 70° F until complete (about 7 to 10 days), then
transfer to a secondary vessel or rack into bottles or keg with corn
sugar.
All-grain version:
Omit extract and mash 7.5 lbs. Schooner or Harrington two-row pale
malt with crystal malt in 8.5 quarts of water to get a single-infusion
mash temperature of 150° F for 45 minutes.
Sparge with hot water (170° F or more) to get 5.5 gallons of wort.
Then bring to boil and use the above hopping and fermentation schedule.