chrisso81
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- 6/5/11
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I posted this in the 'battle of the toucans' thread but it seems to have been lost in the battlefeld (thanks to keifer33 though for the response) so thought a stand alone thread may get a bit of discussion going. SO:
After reading the latest homebrewer mag I realise I have the ingredients for the Coopers Vintage Ale 'clone' sitting around and wonder whether anyone has tried it?
The ingredients from the mag, and the Coopers site are:
1.7kg Australian Pale Ale beer kit
1.7kg Real Ale beer kit
1kg Dextrose
30g Nelson Sauvin pellets
Commercial Coopers Ale yeast (or both sachets of kit yeast)
I'm wondering whether its worth putting down, and if anyone has done it? Is it worth reculturing the yeast from the vintage, or just using the pale/sparkling reculture? Or even using both strains as they mention that they add another yeast prior to bottling. Are there any improvements I can make? I have steeped grains before and have some Pale Crystal Malt kickin around, would this be the way to go? Any opinions on the hops? I would like to give it a crack but don't care for making a 'clone' as such, but something close style-wise would be nice.
Cheers all!
keifer33's response from the other thread, thought I may as well include it:
Both of the cans will add enough flavour to forget the grain as you dont want it to be mental overpowering. As far as the yeast goes I recon try the coopers cultured yeast from the pale/sparkling as I believe it is all the same strain and the lower alcohol content of the beer you are culturing from will hopefully give healthier yeasties. The yeast mentioned for bottling is just to make sure it carbs up as the original yeast could be full from all the sugars its eaten to eat the priming sugar.
My vote is to give the recipe ago as it does sound tasty.
After reading the latest homebrewer mag I realise I have the ingredients for the Coopers Vintage Ale 'clone' sitting around and wonder whether anyone has tried it?
The ingredients from the mag, and the Coopers site are:
1.7kg Australian Pale Ale beer kit
1.7kg Real Ale beer kit
1kg Dextrose
30g Nelson Sauvin pellets
Commercial Coopers Ale yeast (or both sachets of kit yeast)
I'm wondering whether its worth putting down, and if anyone has done it? Is it worth reculturing the yeast from the vintage, or just using the pale/sparkling reculture? Or even using both strains as they mention that they add another yeast prior to bottling. Are there any improvements I can make? I have steeped grains before and have some Pale Crystal Malt kickin around, would this be the way to go? Any opinions on the hops? I would like to give it a crack but don't care for making a 'clone' as such, but something close style-wise would be nice.
Cheers all!
keifer33's response from the other thread, thought I may as well include it:
Both of the cans will add enough flavour to forget the grain as you dont want it to be mental overpowering. As far as the yeast goes I recon try the coopers cultured yeast from the pale/sparkling as I believe it is all the same strain and the lower alcohol content of the beer you are culturing from will hopefully give healthier yeasties. The yeast mentioned for bottling is just to make sure it carbs up as the original yeast could be full from all the sugars its eaten to eat the priming sugar.
My vote is to give the recipe ago as it does sound tasty.