Coopers Sparkling Ale Clone 1.0
141 calories
10.2 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
24 g |
Pride of Ringwood24 g Pride of Ringwood Hops |
|
Pellet |
10.5 |
Boil
|
60 min |
32.81 |
100% |
24 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
18.5 L |
Mash In |
Temperature |
-- |
63 °C |
30 min |
|
|
Temperature |
-- |
67 °C |
30 min |
11.5 L |
sparge slowly |
Sparge |
-- |
75 °C |
20 min |
Starting Mash Thickness:
4 L/kg
|
Yeast
- Default - - -
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (custom):
|
88%
|
Flocculation:
|
Low |
Optimum Temp:
|
-8 - -4 °C |
Starter:
|
No |
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
92 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Mt Lofty Toowoomba
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
|
Notes
Yeast
------------------------------------------
- sediment from 2 longnecks, add together + 2inches of wort to bottle
24hrs @ 25c to reactivate yeast.
- 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
View Count: 605
Brew Count: 1
Last Updated: 2022-08-05 03:20 UTC