Coopers Sparkling Ale Clone 1.0 - Beer Recipe - Brewer's Friend

Coopers Sparkling Ale Clone 1.0

141 calories 10.2 g
Beer Stats
Method: All Grain
Style: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 22.5 liters (ending kettle volume)
Pre Boil Size: 26.12 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
No Chill: 20 minute extended hop boil time
Hop Utilization: 92%
Calories: 141 calories (Per )
Carbs: 10.2 g (Per )
Created: Saturday June 25th 2022
1.047
1.005
5.5%
32.8
9.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Barrett Burston - Ale Malt4000 g Ale Malt 36.8 2.8 86.3%
350 g Joe White - Wheat Malt350 g Wheat Malt 37.3 2.15 7.6%
225 g Gladfield - Red Back Malt225 g Red Back Malt 35.4 32.99 4.9%
60 g Weyermann - Acidulated60 g Acidulated 27 3.4 1.3%
4,635 g / 0.00
 
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
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
5 g Yeast Nutrient Other Boil --
 
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
Priming
CO2 Level: 3.5 Volumes
 
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
------------------------------------------

  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



View Count: 466
Brew Count: 1
Last Updated: 2022-08-05 03:20 UTC

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