Cooper's Vintage Ale Clone

[Adamt]

I'm looking to make an extract clone of vintage, obviously not an exact copy but a similar ale with some of the same characteristics.

Any suggestions of what types of extracts/yeast to use? What kind of IBU should I be aiming for?

Ta.

 

[Mr Bond]

I'm looking to make an extract clone of vintage, obviously not an exact copy but a similar ale with some of the same characteristics.

Any suggestions of what types of extracts/yeast to use? What kind of IBU should I be aiming for?

Ta.

Linky

 

[Adamt]

Thanks, it will be tried in the next month or so.

 

[Cortez The Killer]

Did anyone have any success with making a Coopers Vintage clone?

Would you mind posting the recipe?

Cheers

 

[braufrau]

This is based on the whiteboard malt formula and the hops Dr Tim mentions.
I added a little sugar.
Guessed which order and how much the hops should be and just used coopers yeast,
not two strains and specially nutrient enhanced one for bottling.

Critique please!

BeerSmith Recipe Printout - www.beersmith.com
Recipe: coopers vintage
Brewer: braufrau
Asst Brewer:
Style: adelaide strong
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 13.00 L
Estimated OG: 1.073 SG
Estimated Color: 16.8 EBC
Estimated IBU: 32.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.20 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 87.2 %
0.35 kg Wheat Malt, Ger (3.9 EBC) Grain 4.9 %
0.06 kg Chocolate Malt (500.0 EBC) Grain 0.8 %
35.00 gm Pride of Ringwood [9.00%] (60 min) Hops 31.0 IBU
11.0 gm Hallertauer Hersbrucker [4.00%] (15 min) Hops 1.1 IBU
11.0 gm Cascade [5.50%] (60 min) (Aroma Hop-SteepHops -
0.50 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 7.0 %
1 Pkgs CSA Yeast Culture Yeast-Ale

 

[drsmurto]

*BUMP*

Had another bottle of the 1999 CVA on the weekend while camping. Must have had a dud bottle last time (or not cooled it down enough) cos this time i was very impressed how well it has survived the years. Has inspired me to brew something similar and put it down. Might have to crack open the case of 2000 and see how that is coming along.

So Braufrau, any reports on this? Did you brew it?

Cheers
DrSmurto

 

[braufrau]

Noooo ... I didn't!
Too many recipes .. not enough drinkers!

 

[choppadoo]

Brewed this yesterday, pretty similar to braufraus recipe i guess;

84.5 % Ale Malt, Barrett Burston
7.7 % Dextrose
3.8 % Wheat Malt
3.2 % Crystal (Joe White)
0.8 % Chocolate Malt (Joe White)
40.00 gm Northern Brewer [6.70%] (90 min) Hops 29.0 IBU
50.00 gm Brewer's Gold [5.00%] (90 min) Hops 27.0 IBU
30.00 gm Saaz [4.00%] (Dry Hop 14 days) Hops -

1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale

56 IBU
1.076 SG

Bumped up the bitterness and used some different hops. Will probably dry hop with Saaz B flowers.
Will post on how it turns out in a couple of weeks.
Cheers,
Chops

 

[Timmsy]

Ive been real keen on vintage for a while and wouldnt mind making something simalr. Did any of guys try any recipes and if so how did they go?

 

[MHB]

This is a Kit version we worked up a couple of years ago, close to the version of Old Genie in Graham Wheelers book, works remarkably well if you give it 6 months in bottle (12 is even better).

Coopers Vintage
Brewcraft Imported English Bitter 1.8 Kg (50ish IBU, the recipe calls for 44 IBU)
Blackrock Amber Malt Extract 1.5 Kg
Morgans Dark Crystal Malt 1 Kg

Black Patent 1270 EBC 100g
Goldings Plug ~ 14g
Fuggle Plug ~14g
All simmered for 10 minutes, strain liquid to fermenter

Muntons Gold Yeast X 2

NB
If you are bottling for a long time I would seriously consider not adding any priming sugar, but at a maximum use the usual amount.

MHB

 

[WSC]

Any more reports from people on how Vintage Ale clones have gone?

 

[shacked]

Has anyone had an success with this? I've made the kit version 3 times and my brother-in-law loves it. I wanted to make an AG version and was looking at a grist like this:

6.000 kg Gladfield Ale (83.92%)
0.600 kg Cane Sugar (8.39%)
0.300 kg Wheat Malt (4.2%)
0.200 kg Crystal 80 (2.8%)
0.050 kg Carafa I malt (0.7%)

Which gives me specs of:


Original Gravity (OG): 1.072 (°P): 17.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 7.42 %
Colour (SRM): 13.5 (EBC): 26.6

For yeast, I'll either use WLP023 or WLP005 and hops will be some sort of mix of kiwi and aussie hops (maybe Ella and NZ Cascade)

 

[peekaboo_jones]

Sounds pretty good, I'd research the use of more crystal malt. From what I've heard Coopers use a fair bit

 

[fungrel]

Apparently, from a podcast I have been listening to, 2016 version uses "Astra" a new hop in development.