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Coopers Sparkling Ale Ibu's

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THE DRUNK ARAB

Zen Arcade
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Can anyone tell me what the IBU's are for this beer? I want to have a stab at brewing it.

C&B
TDA
 

jayse

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Don't know but i'll have a stab and say its 22ibu,
It may be higher for all i know.

Looking at making one too.
Jayse
 

Snow

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I've made the sparkling ale a few times and have found that around 27 IBUs is perfect. However, I suspect that as I am partial mashing and only doing a 10L boil, my hop utilisation is a bit low, so I suggest you aim for 30-32 IBUs, if doing a full-boil.

Cheers - Snow.

ps - don't forget the sugar and the POR!
 

Duff

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Pride of Ringwood (bittering hops)
 

Snow

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Oops I got that backwards - you'd want around 25 IBUs.

- Snow
 

Kai

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I'd stab in the low twenties too.
 

tdh

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TDA, the final gravity of CSPA is around 1.003, OG would need to be around 1.047 (44 point drop = 5.8%ABV).
My guess is very low 20's IBU's. You might need some 'help' from some 'natural' enzymes to get that low FG. Mash as high as you can, say 70*C and add same amylase e.g. amylo 300.
20% sugar? What have others heard?

tdh
 

Weizguy

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BYO magazine has a Coopers Sparkling clone on their website. They say
OG = 1.050
FG = 1.006
IBUs = 25
 

THE DRUNK ARAB

Zen Arcade
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Thanks tdh ;)

I will aim for 22 IBU with POR.

Wish we could still get AMC pale malt.

C&B
TDA
 

Snow

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Just watch your temp with the coopers yeast. You get big esters over 20C. I would aim for 17-18C. I brewed one once and the temp got away from me - maybe up to 25-26C and it was like drinking banana cider :( . I think this yeast produces a fair bit of heat itself.

- Snow
 

bradmcm

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I don't think the IBUs are over 20 in this beer.


A couple of years back on Craftbrewers we workshopped this beer.
I still haven't tried the recipe but in theory it should come close.

As TDA said, it's hard to get the grain they use now - it used to be easy.




Coopers CSA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 4.05
Anticipated OG: 1.048 Plato: 11.9
Anticipated EBC: 10.7
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 22.73 L
Pre-Boil Gravity: 1.042 SG 10.53 Plato

Grain/Extract/Sugar

% Amount Name Origin Extract EBC
-----------------------------------------------------------------------------
86.4 3.50 kg. Pale Malt S. Australia 38.3 3
2.5 0.10 kg. Crystal Malt S. Australia 1.0 202
11.1 0.45 kg. Cane Sugar 8.7 0

Extract represented as Points.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Pride of Ringwood Whole 7.00 18.2 60 min.


Yeast
-----

White Labs WLP023 Burton Ale Yeast
or cultured bottled Coopers yeast

Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 3.60
Water Qts: 8.31 - Before Additional Infusions
Water L: 7.86 - Before Additional Infusions

L Water Per kg Grain: 2.18 - Before Additional Infusions

Saccharification Rest Temp : 64 Time: 90
Mash-out Rest Temp : 72 Time: 5
Sparge Temp : 0 Time: 0


Total Mash Volume L: 10.27 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.



Notes
-----

This is a guess based on information supplied in Oz-CBD.

Untrialed.

Grain data is correct data for Adelaide Malting Company grains supplied to Coope
rs, based on spec sheets supplied to me by AMC.
 

Darren

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bradmcm said:
I don't think the IBUs are over 20 in this beer.


A couple of years back on Craftbrewers we workshopped this beer.
I still haven't tried the recipe but in theory it should come close.

As TDA said, it's hard to get the grain they use now - it used to be easy.




Coopers CSA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 4.05
Anticipated OG: 1.048 Plato: 11.9
Anticipated EBC: 10.7
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 22.73 L
Pre-Boil Gravity: 1.042 SG 10.53 Plato

Grain/Extract/Sugar

% Amount Name Origin Extract EBC
-----------------------------------------------------------------------------
86.4 3.50 kg. Pale Malt S. Australia 38.3 3
2.5 0.10 kg. Crystal Malt S. Australia 1.0 202
11.1 0.45 kg. Cane Sugar 8.7 0

Extract represented as Points.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Pride of Ringwood Whole 7.00 18.2 60 min.


Yeast
-----

White Labs WLP023 Burton Ale Yeast
or cultured bottled Coopers yeast

Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 3.60
Water Qts: 8.31 - Before Additional Infusions
Water L: 7.86 - Before Additional Infusions

L Water Per kg Grain: 2.18 - Before Additional Infusions

Saccharification Rest Temp : 64 Time: 90
Mash-out Rest Temp : 72 Time: 5
Sparge Temp : 0 Time: 0


Total Mash Volume L: 10.27 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.



Notes
-----

This is a guess based on information supplied in Oz-CBD.

Untrialed.

Grain data is correct data for Adelaide Malting Company grains supplied to Coope
rs, based on spec sheets supplied to me by AMC.
Heya Brad and TDA,
The malt we used to get from AMC was a megalager malt. It wasn't the stuff used in pale ale. They had a seperate malthouse for the "ale" malt. All of this malt went to Coopers. I tried pretty hard to get a bag of it once. Unsuccessfully though :( .
cheers
Darren
 

tdh

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Hmmm, AMC megamalt, tasted like... nothing!

tdh
 

Darren

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Yeah, but at 90c/kg not too many people were complaining ;)
 

tdh

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Neither was I and it was all we had available.
 

Darren

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jayse said:
Don't know but i'll have a stab and say its 22ibu,
It may be higher for all i know.

Looking at making one too.
Jayse
I will go with Jayses "guess" :D
 

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