Coopers Pale Ale All Grain Recipe

[robbiep]

Wow, thayt looks good!

Anyone got AndrewQLD's recipe? It seems as though his link has been removed.

 

[Mikedub]

The recipie DB is turned off atm while Dane is under the bonnet tinkering

 

[JDW81]

Anyone got AndrewQLD's recipe? It seems as though his link has been removed.

AndrewQLD's CPA recipe
Efficiency: 75%
OG: 1049
FG: 1012
ABV: 4.8%
IBU: 28
EBC: 7

Ingredients for a 23L batch.

3.5Kg Joe White export pilsner
0.2kg Joe White Wheat Malt
0.03 Kg Dark Crystal
0.65Kg Cane Sugar
28g POR (Flowers 9% @ 60 minutes)
Re-cultured CPA yeast.

65 degree single infusion for 60 minutes.

Copied straight from the recipe DP page, which I just happen to have saved.

Cheers,

JD

 

[JDW81]

I haven't used the Coopers Yeast with styrians or other Euro hops, but what I now do whenever I culture some up is to do a 50/50 pale malt and wheat malt, no spec malts, plus POR to around 30 IBU.

Even though it's half wheat it smells and tastes like it's straight out of the Coopers Plant but the mouthfeel and head are alarming

That is a sexy looking ale you got there Bribie. I think I might give this one a go soon.

 

[Ducatiboy stu]

AndrewQLD's CPA recipe
Efficiency: 75%
OG: 1049
FG: 1012
ABV: 4.8%
IBU: 28
EBC: 7

Ingredients for a 23L batch.

3.5Kg Joe White export pilsner
0.2kg Joe White Wheat Malt
0.03 Kg Dark Crystal
0.65Kg Cane Sugar
28g POR (Flowers 9% @ 60 minutes)
Re-cultured CPA yeast.

65 degree single infusion for 60 minutes.

Copied straight from the recipe DP page, which I just happen to have saved.

Cheers,

JD

That is pretty bang on the money for a CPA :chug:

 

[hoppy2B]

I had a pint of CPA on tap for the first time last Friday night at some pub in Brompton and I couldn't believe how tart it was. With all this talk of banana esters I can't but help think CPA resembles something of an English wheat.
CPA was my go to beer prior to my becoming more involved with homebrewing. I've only ever had one stubbie which I haven't drunk straight from the bottle and that was about a month ago, which I bought specifically to culture up the yeast. I didn't get tartness in the stubby and thought it may have had some Cluster as a late addition so used some homegrown Cluster in a 10lt batch to build up my yeast stock. Not sure now. :unsure: Haven't bottle it yet.

 

[Yob]

AFAIK Coopers Pale has....

A: No Cluster
B: No Late Additions

thought it may have had some DWARF Cluster as a late addition so used some homegrown DWARF Cluster in a 10lt batch to build up my yeast stock. Not sure now.

 

[JDW81]

AFAIK Coopers Pale has....

A: No Cluster
B: No Late Additions

That was the impression I was under as well. Bittering with POR at 60 minutes and that is it. There is a good Jamil Show podcast on Australian pale/sparkling ale and they don't mention anything about late additions either.

 

[mikec]

I remember researching CPA about a year ago to do my first AG BIAB.
The end result of much discussions both here and elsewhere was that CPA does not have sugar added (or at least not any more).

 

[JDW81]

I remember researching CPA about a year ago to do my first AG BIAB.
The end result of much discussions both here and elsewhere was that CPA does not have sugar added (or at least not any more).

I've also heard that, but either way, the recipe above gets you pretty close.
FWIW the AndrewQLD Coopers sparkling ale recipe is also very good.

JD

 

[Sam England]

I did the Coopers tour just before Xmas and it's definitely no sugar and 100% POR bittering addition only. I'd definitely recommend the AndrewQLD sugarless version that's in the tasting thread for his pale clone. Very similar even if I did overestimate my homegrown POR AA%. I haven't made the sugar version, so can't comment on how close that gets. Not having read this thread before I brewed, I fermented at 18deg, raised to low 20's, kegged and didn't have any of the taste issues mentioned earlier.
Cheers,
BB

 

[hoppy2B]

AFAIK Coopers Pale has....

A: No Cluster
B: No Late Additions

Must be the yeast giving that flavour then. I had a couple of cans of Carlton Cold back in October and thought I could pick Cluster in that. Then when I had the Cooper's stubby I thought it had a similar flavour but milder. Was really surprised at the tartness of the CPA on tap.
There's talk of 2 yeasts being used in earlier threads.

 

[Batz]

I didn't get tartness in the stubby and thought it may have had some Cluster as a late addition so used some homegrown Cluster in a 10lt batch to build up my yeast stock. Not sure now. :unsure: Haven't bottle it yet.

You've make something much closer the a XXXX Gold.

 

[Arghonaut]

I haven't used the Coopers Yeast with styrians or other Euro hops, but what I now do whenever I culture some up is to do a 50/50 pale malt and wheat malt, no spec malts, plus POR to around 30 IBU.

Even though it's half wheat it smells and tastes like it's straight out of the Coopers Plant but the mouthfeel and head are alarming

I do exactly this, but with Magnum to bitter. I found with my stc set at 18, bananas took over, nowadays i leave it on 14 and the pear shines through. So simple and refreshing.

I did a centennial/willamette amber with coopers yeast once, that was a damn tasty drop too.

 

[AndrewQLD]

Here's the CPA recipe. all grain version no sugar added.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Coopers Pale Ale 
Brewer: Andrew Clark
Asst Brewer: 
Style: Australian Pale Ale
TYPE: All Grain
Taste: (48.0) This is as close as I can get, pretty much identical to CPA, taste and color are spot on.
Specs for the beer are direct from coopers. 27IBU & 8.5EBC 4.5% ABV



Recipe Specifications
--------------------------
Boil Size: 28.16 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 23.00 l
Estimated OG: 1.040 SG
Estimated Color: 8.2 EBC
Estimated IBU: 27.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
     
3.50 kg               Pale Malt, Ale (Barrett Burston) (4.0 EB Grain         4        93.6 %        
0.20 kg               Wheat Malt (Barrett Burston) (2.4 EBC)   Grain         5        5.3 %         
0.04 kg               Crystal Dark Bairds (240.0 EBC)          Grain         6        1.1 %         
26.00 g               Pride of Ringwood [8.30 %] - Boil 60.0 m Hop           7        27.7 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 10.0 mins)        Fining        8        -             
1.00 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         9        -             
1.0 pkg               Australian Ale Yeast (White Labs #WLP009 Yeast         10       -             


Mash Schedule: Underlet Mash
Total Grain Weight: 3.74 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Strike            Add 16.83 l of water at 59.5 C          55.0 C        5 min         
Sacch Rest        Heat to 62.0 C over 10 min              62.0 C        60 min        

Sparge: Batch sparge with 2 steps (Drain mash tun, , 16.07l) of 78.0 C water

 

[Nick JD]

Is CPA 34 IBUs?

 

[Ducatiboy stu]

I can tell you all, that after a discussion with Dr Tim Cooper, that there is no sugar used in the primary fermentation. They do use liquid sugar to prime there bottles and kegs.\

Yep, they actually carb the kegs the same way as they do their bottles

 

[stux]

I recently did the All-grain version, and the difference between it and CPA was less than the difference you get at different pubs and different days when ordering a CPA!

Mighty impressed.

So impressed I've brewed up another 60L before I've even finished the first 60L batch

I did use Heritage Crystal instead.. because that's what I had

 

[tiprya]

Is CPA 34 IBUs?

This surprised me as well, I would have guessed ~20IBU.

What bitterness was yours Stux?

 

[stux]

This surprised me as well, I would have guessed ~20IBU.

What bitterness was yours Stux?

26.5 IBUs according to BS2

Andrew's recipe is 26-29 IBUs in my BS2. I made mine by inputting his ingredients, then converting for my ingredients & equipment etc

View attachment Stux's CPA II.bsmx

I No-chill. Shouldn't make a difference on a 60 minute addition.