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Coopers Sparkling Ale Clone 1.0

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 330ml)
Carbs: 10.2 g (Per 330ml)

Created: Saturday June 25th 2022

12. B. Australian Sparkling Ale

by CraftBeerBanter

OG: 1.047 FG: 1.005 ABV: 5.4% IBU: 31

Original Gravity:

1.047

Final Gravity:

1.005

ABV (standard):

5.5%

IBU (rager):

32.8

SRM (daniels):

9.9

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 20°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
24 g	Pride of Ringwood (Pellet) 24 g Pride of Ringwood (Pellet) Hops		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	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	0 min.

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
------------------------------------------

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

Last Updated and Sharing

1,002

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Brews

Public: Yup, Shared
Last Updated: 2022-08-05 03:20 UTC
Snapshot Created: 2022-06-25 03:34 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Coopers Sparkling Ale Clone 1.0

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