Australian sparkling

[Iliff Avenue Brewhouse]

Anyone got a good recipe? Advice on dry yeast and water profile?

Thinking pils/two row blend with a small amount of crystal for color and sugar. S04 maybe?

 

[GFHomebrew]

Nope but you gotta use Pride of Ringwood for the bittering.

Are you thinking of Coopers Sparkling ale?

Aussie Ale yeast is WLP009

Link to thread
https://aussiehomebrewer.com/threads/australian-sparkling-ale-recipe-help.102751/

 

[Iliff Avenue Brewhouse]

Nope but you gotta use Pride of Ringwood for the bittering.

Are you thinking of Coopers Sparkling ale?

Aussie Ale yeast is WLP009

Link to thread
https://aussiehomebrewer.com/threads/australian-sparkling-ale-recipe-help.102751/

Thanks! I've never had Coopers however I assume that would be the target beer. I had my first example of the style at a local brewery recently I really enjoyed it. I have no idea how traditional it was but it seemed to match the style guidelines very well.

One thing that may be a problem for me is finding a decent dry alternative to WLP009...

 

[GFHomebrew]

Thanks! I've never had Coopers however I assume that would be the target beer. I had my first example of the style at a local brewery recently I really enjoyed it. I have no idea how traditional it was but it seemed to match the style guidelines very well.

One thing that may be a problem for me is finding a decent dry alternative to WLP009...

I looked at the specks clean malty estery

I interpret that as a lower attenuating clean ale yeast.

Aussie Ale I think has English origins seeing as we're a convict colony of the past it would of been English ale so S04 I'd go.

Or do as I've done in past and reculture some Coopers pale ale dregs...

 

[GFHomebrew]

@Mark Farrall have you got any more Info on this beer Style ?

 

[Sandy Feet]

I was curious too. I always like learning about a style I can't get here. In the first link, it appeared to be identical to an American Pale Ale, but with lower IBUs and maybe Aussie or NZ? hops. Maybe close to a Blonde in the US? At least, that was my understanding of the discussion. It may be dried out with some sugar? Maybe maybe not?
If it is supposed to be clean and attenuate, wouldn't S-05 work? Would love to keep reading if someone has anything to add.

 

[Iliff Avenue Brewhouse]

I looked at the specks clean malty estery

I interpret that as a lower attenuating clean ale yeast.

Aussie Ale I think has English origins seeing as we're a convict colony of the past it would of been English ale so S04 I'd go.

Or do as I've done in past and reculture some Coopers pale ale dregs...

Thanks! My original thought was S-04

 

[Iliff Avenue Brewhouse]

I think hops is my only remaining hurdle. I hear Galena or Cluster can be a good alternative to Pride of Ringwood. I have some AU Topaz which doesn't seem to fit it's descriptors which I have been considering so I don't have to buy hops...

Right now I am thinking about:
45% pilsner
45% american two row
7.5% sugar (maybe more?)
2.5% carahell

 

[GFHomebrew]

I think hops is my only remaining hurdle. I hear Galena or Cluster can be a good alternative to Pride of Ringwood. I have some AU Topaz which doesn't seem to fit it's descriptors which I have been considering so I don't have to buy hops...

Right now I am thinking about:
45% pilsner
45% american two row
7.5% sugar (maybe more?)
2.5% carahell

That looks perfect.
Maybe a tad light on in colour I expect it more on the pale ale colour than a blonde

I'd make if on the more bitter side personally so around 40 - 45 IBUs on a 1.055 OG beer and a ballanced water profile.

 

[Iliff Avenue Brewhouse]

That looks perfect.
Maybe a tad light on in colour I expect it more on the pale ale colour than a blonde

I'd make if on the more bitter side personally so around 40 - 45 IBUs on a 1.055 OG beer and a ballanced water profile.

Yeah I'm contemplaing a darker crystal but need to make sure it's addition to the beer is minimal. Thanks for the IBU range. The decent recipe I saw was around 27 I think. Coopers is shown at 32.

 

[GFHomebrew]

You checked the Aussie homebrew website link yup around 30 ibus I guess I was a bit high lol I just like a good bite on the bitterness lol.

 

[GFHomebrew]

This was the link to this beer.

It's sparkling if poured carefully these are keg conditioned/ bottled conditioned.

There is a "Thing" in Australia for bartenders rolling the bottle before serving for that cloudy yeasty appearance...

I remember from my re cultured bottle dreg beer the krausen was atleast 5 inches thick! Like a wheat beer yeast and the beer stayed cloudy yeast was a crap floculator.

Brings back memories I used that yeast but 2 G's I didn't really like it...


I saw reference to use of Coopers Schooner malt that would be similar to a darker kilned ale malt / craft maltster or as has been mentioned golden promise or a 50/50 pale ale MO blend.

 

[Mark Farrall]

@Mark Farrall have you got any more Info on this beer Style ?

I think of it as an English pale ale strongly influenced by European lager brewed by breweries with little temperature control. Older versions used a lot of sugar as malted grain was harder to get when the style started out. So blond, low hops, dry as a bone, but some to a lot of yeast character.

Peter Symons does the history better than I could. A few links below:

Some detail in text - https://aleofatime.com/2016/02/qa-peter-symons/
More detail in audio - https://podbay.fm/p/basic-brewing-radio/e/1454457600 or https://podbay.fm/p/basic-brewing-radio/e/1514937600 (this one is more general Aus beer history)
All the detail - https://www.lulu.com/spotlight/prsymons

 

[GFHomebrew]

I think of it as an English pale ale strongly influenced by European lager brewed by breweries with little temperature control. Older versions used a lot of sugar as malted grain was harder to get when the style started out. So blond, low hops, dry as a bone, but some to a lot of yeast character.

Peter Symons does the history better than I could. A few links below:

Some detail in text - https://aleofatime.com/2016/02/qa-peter-symons/
More detail in audio - https://podbay.fm/p/basic-brewing-radio/e/1454457600 or https://podbay.fm/p/basic-brewing-radio/e/1514937600 (this one is more general Aus beer history)
All the detail - https://www.lulu.com/spotlight/prsymons

Ah thanks for chiming in Mark I knew you'd have the lowdown on this historic only Aussie BJCP beer style

I'm pretty sure it's the only Australian beer to make it into BJCP?

Melbourne ale wlp056 well I think I remember reading something about this yeast I wonder if it's still available?

 

[Mark Farrall]

Ah thanks for chiming in Mark I knew you'd have the lowdown on this historic only Aussie BJCP beer style

I'm pretty sure it's the only Australian beer to make it into BJCP?

Melbourne ale wlp056 well I think I remember reading something about this yeast I wonder if it's still available?

I think that Melbourne ale appears every year or two from White Labs. Bluestone Yeast in Melbourne seem to be selling it as well, though looks like it's only in pro scale packages.

 

[GFHomebrew]

Will have to try and get a hold of this yeast

The grist I got from old mate.

Large portions of cane sugar (raw sugar) in the XXX style Pub beers.

Malt was chevalier malt high dried by maltsters making it a Vienna like character which would be ballanced by the large sugar %'s. (Up to 20% If not more).

Hops most likely were EKG brought out from England to Australia as is the yeast.

 

[Iliff Avenue Brewhouse]

Getting closer to a final recipe to brew next

42.5% maris otter
40% pilsner
12.5% sugar
5% English light crystal

N brewer/chinook/topaz blend @ 45 min

S04

1.051
32 IBU
~5.9% abv

 

[GFHomebrew]

Getting closer to a final recipe to brew next

42.5% maris otter
40% pilsner
12.5% sugar
5% English light crystal

N brewer/chinook/topaz blend @ 45 min

S04

1.051
32 IBU
~5.9% abv

Lookin good man let me know when you brew it.

 

[Iliff Avenue Brewhouse]

I don’t think I could be happier with how this turned out. Thanks all

 

[GFHomebrew]

Is that the recipe you followed above ^^^

Any pictures