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Coopers Pale Ale All Grain Recipe

Discussion in 'All Grain Brewing' started by PryorBrewing, 19/7/11.

 

  1. stux

    Hacienda Brewhaus

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    Posted 22/1/13
  2. dicko

    Boston Bay Brewery

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    Posted 22/1/13
    CPA on tap will taste different from pub to pub. It is how the keg is handled.
    One publican who always served an excellent CPA told me that he stores his kegs upside down and inverts them right way up when he taps 'em.
    His CPA's were the best I have tasted on tap from any pub.
    I would have thought that a pub in Brompton would know how to serve CPA being that close to the brewery.
    If you had one from a stubbie and you were going to harvest the yeast, then it would taste entirely different to a stubbie that has been "rolled"
    Rolling is optional depending on your preffered taste, to bring the yeast from the bottom back into suspension which will alter the taste dramatically.

    Andrews recipes for CPA are both crackers and are on my "regulars" list.

    Cheers
     
    1 person likes this.
  3. hoppy2B

    Well-Known Member

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    Posted 22/1/13
    Yeah, good comments there, thanks for that. The pint I had at Brompton was cloudy and I did enjoy it.
    I just bought a long neck of CPA and finished the first glass which I poured crystal clear. I think I'll have the second half with the yeast mixed in so I can compare.
    I might have to start making tart wheat beer and blending it with a fruity ale. I quite like the idea of an English wheat.
     
    1 person likes this.
  4. AndrewQLD

    RED ON WHITE IPA

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    Posted 22/1/13
    Quite right Nick, sorry about that guys I accidentally uploaded the wrong copy, I've now edited the post. IBU should be 27-28

    Andrew
     
  5. kirem

    .

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    Posted 27/5/13
    I am getting back into brewing and will probably give a reasonable amount of beer away and CPA is what my FIL drinks and I drink at a pub.

    What ferment temps for the Australian Ale Yeast (White Labs #WLP009) ?

    I might experiment with this recipe to produce a 3.5% version of pCPA
     
  6. AndrewQLD

    RED ON WHITE IPA

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    Posted 27/5/13
    I ferment at 18c as a rule Kirem.
     
  7. kirem

    .

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    Posted 27/5/13
    Have you had a crack at a lower ABV for this recipe or something similar?
     
  8. AndrewQLD

    RED ON WHITE IPA

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    Posted 27/5/13
    No I haven't made a mid style for this beer although I can't see too much that could go wrong given that it's a very basic recipe, I'd keep the wheat and crystal malt the same and reduce the base malt only, also I'd drop the ibu to 20.
     
  9. hutchy73

    New Member

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    Posted 29/4/15
    Gday Andrew I'm pretty keen to have a go at your recipe. Just after a little help on the question of whether to add the sugar or not? I notice the grain bill stays the same regardless. Any help would be great.
     
  10. AndrewQLD

    RED ON WHITE IPA

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    Posted 29/4/15
    No Hutchy, go with the no sugar recipe, if you use the coopers yeast recultured or the white labs Australian ale it will attenuate down to 1.004 without a problem.
     
  11. hutchy73

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    Posted 30/4/15
    Beautiful! Thanks for the quick reply mate.
     
  12. Doctormcbrewdle

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    Posted 22/4/18
    Anyone made this with a standard ale yeast (05?)
     
  13. Doctormcbrewdle

    Well-Known Member

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    Posted 28/4/18
    Well I boiled up a batch last week and just having the real deal now (pictured) wow, who would have known there'd be literally no head..
     

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  14. Doctormcbrewdle

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    Posted 28/4/18
    And here's my sample so far made with BB Ale base malt. Quite a contrast in colour so automatically I think the recipe is incorrect.
    Mine was made to spec. 1.040 og with a light bodied mash @ 64

    In tasting this one now, I'd say there's significantly more wheat malt than 6 odd percent. And we're talking a pilsner or at most pale 2 row malt, not 'ale' spec. The no head factor really screams simple sugars but apparently there are none direct from Coopers mouth?.. See how mine pans out shortly anyway. Will update. Have recultured original Coopers yeast
     

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  15. Doctormcbrewdle

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    Posted 28/4/18
    As a side note, it's funny people should mention wild "banana" notes from their attempts.

    Just swiveling this one around while warming yields big banana esters on the nose. Never noticed that before reading and it's most likely the sole reason for people picking it up as a 'flaw'. We're always very picky with our own beers
     
  16. captain crumpet

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    Posted 28/4/18
    You can purchase coopers malt now, i would run with that.
     
  17. Doctormcbrewdle

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    Posted 1/5/18
    Well my reculturing doesn't seem to be going very well.. it's been about 3 days now and there is no krausen forming in any of the bottles drspite shaking twice daily. There are only a few bubbles sitting on the surface against the glass but I'm not sure they're anything but left over from shaking
     
  18. captain crumpet

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    Posted 9/7/18
    20180709_175747.jpg
    Shit photo but started cold crashing this starter. 450ml at 1.036 using 6 stubbies of goop. Stepping up to 4.5L for a 45L brew. Using 100% coopers pale malt and PoR flowers.
     
    Sidney Harbour-Bridge likes this.
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