Adamt
Too busy (lazy) to brew.
- Joined
- 20/11/05
- Messages
- 4,420
- Reaction score
- 8
Here's the plan for my first partial:
Mash: (temperature, supposedly should be high for the style? how long?)
1.5kg Pale Malt
1kg Wheat Malt
0.5kg Medium Caramel/Crystal
Boil with:
30g POR for 60
30g Fuggles for 30
10g of POR + Fuggles at Flameout
Also add at flameout:
1.7kg Coopers Pale Ale can
1.7kg Coopers Real Ale can
0.5kg Brown Sugar
For a 20L batch:
Estimated OG: 1.095
Colour: 13.2SRM
IBU: 34.2
Now... I want to use re-cultured Coopers Ale Yeast, to get the nice fruity flavours (and I'm poor), but fermenting ~18C to avoid a bananarama.
The question is; can the yeast handle the alcohol the whole way? Beersmith estimated it to drop down to 1.024 (for 9.3% alc). Probably will pop it in a secondary either way, maybe with some wine yeast ready to go if it's stopped.
Anyone used Coopers' Ale Yeast in a big meaty brew?
Mash: (temperature, supposedly should be high for the style? how long?)
1.5kg Pale Malt
1kg Wheat Malt
0.5kg Medium Caramel/Crystal
Boil with:
30g POR for 60
30g Fuggles for 30
10g of POR + Fuggles at Flameout
Also add at flameout:
1.7kg Coopers Pale Ale can
1.7kg Coopers Real Ale can
0.5kg Brown Sugar
For a 20L batch:
Estimated OG: 1.095
Colour: 13.2SRM
IBU: 34.2
Now... I want to use re-cultured Coopers Ale Yeast, to get the nice fruity flavours (and I'm poor), but fermenting ~18C to avoid a bananarama.
The question is; can the yeast handle the alcohol the whole way? Beersmith estimated it to drop down to 1.024 (for 9.3% alc). Probably will pop it in a secondary either way, maybe with some wine yeast ready to go if it's stopped.
Anyone used Coopers' Ale Yeast in a big meaty brew?