Coopers Sparkling Ale Clone - Beer Recipe - Brewer's Friend

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Coopers Sparkling Ale Clone

135 calories 9.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 40 liters (ending kettle volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Rating:
5.00 (2 Reviews)

No Chill: 20 minute extended hop boil time
Calories: 135 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Wednesday February 24th 2016
1.045
1.005
5.3%
36.2
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.60 kg German - Wheat Malt0.6 kg Wheat Malt 37 2 7.4%
0.40 kg German - CaraRed0.4 kg CaraRed 34 20 4.9%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 1.2%
7 kg JW Trad Pale Ale7 kg JW Trad Pale Ale 36 3.5 86.4%
8.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Pride of Ringwood50 g Pride of Ringwood Hops Pellet 9.1 Boil 60 min 36.22 100%
50 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Melbourne, Australia - Silvan Dam
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 1 4 7 280 10
source = Melbourne Silvan dam
target = 115 ppm Ca2+ and 280 ppm SO4-
--------------------------------------
add ==> calcium sulfate (CaSO4) @ 0.5g/L

30g mash water

OR
10g-15g each Calc.Sulph & Calc.Chlor for balanced malt:bitterness
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 63 °C 30 min
Temperature -- 67 °C 30 min
25 L sparge slowly Sparge -- 63 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.95 L. Suggest reducing initial water volume to 45.4 L and adding 0.55 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 24.3
Mash volume with grains 29.6
Grain absorption losses -8.1
Remaining sparge water volume 28.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46 L) 44
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 38.1 L) 40
Estimated amount in fermentor 40
Total: 53  
Equipment Profile Used: System Default
 
Notes

Yeast
------------------------------------------

  1. sediment from 2 longnecks, add together + 2inches of wort to bottle
    24hrs @ 25c to reactivate yeast.
  2. use to make 1L starter
    24-36hrs @ 25c

    Ferment
    ------------------------------------------
    20c 3 days
    23c 1 day (ensure full attenuation)
    +2 days for acetaldehyde reabsorption
    Never rack into secondary
    bottle/keg after 6 days max in primary, or yeast count may drop below ideal for bottle/keg conditioning.

    Priming sugar (+0.5% abv)
    --------------------------
    8g/bottle
    10.5g/L
    200g/19L keg
    Coopers primes kegs with sugar.
    Condition bottles or kegs at 20 °C
    should be well carbonated within a week.
    due to the absence of late hopping, it doesn't need time to mellow out like the hoppy pale ales often do.
    However the beer will benefit from a few weeks maturation.

    Alternative Mash
    ---------------------------
    1.single infusion mash at 64–66c
    2.step mash with a rest in the 60–63 °C range



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  • Last Updated: 2016-08-23 04:55 UTC