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Coopers Sparkling Ale #SHHB

4 calories 0.3 g 10 ml
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Beer Stats
Method: All Grain
Style: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Michael Denis
No Chill: 20 minute extended hop boil time
Calories: 4 calories (Per 10ml)
Carbs: 0.3 g (Per 10ml)
Created: Thursday November 10th 2022
1.042
1.004
5.1%
32.9
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg Voyager Craft Malt - Atlas Latrobe1.25 kg Atlas Latrobe 37.6 2.03 37.3%
1 kg Voyager Craft Malt - Pale Compass1 kg Pale Compass 38.1 2.79 29.9%
0.40 kg Voyager Craft Malt - Winter Wheat Janz0.4 kg Winter Wheat Janz 38.8 2.54 11.9%
0.20 kg Weyermann - CaraRed0.2 kg CaraRed 35 19.3 6%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 42 0.5 14.9%
3.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Galaxy5 g Galaxy Hops Pellet 14.25 Boil 45 min 10.84 14.3%
10 g Pride of Ringwood10 g Pride of Ringwood Hops Pellet 10 Boil 45 min 15.21 28.6%
5 g Galaxy5 g Galaxy Hops Pellet 14.25 Boil 2 min 6.85 14.3%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Dry Hop 14 days 28.6%
5 g Pride of Ringwood5 g Pride of Ringwood Hops Pellet 10 Dry Hop 14 days 14.3%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Whirlpool 0 min.
4 g Diammonium Phosphate (DAP) Other Primary 0 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Start Temp 76C Strike 76 °C 63 °C 45 min
25 L Warm up Mash Infusion 63 °C 75 °C 15 min
7 L sparge slowly Sparge 75 °C 75 °C --
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 8
Mash volume with grains 9.9
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 21.2 L) 23.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 31.4  
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: 2022-11-10 05:46 UTC