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Coopers Sparkling Ale Clone

145.13 calories 10.62 g 330 ml
Beer Stats
Method: All Grain
Style: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 40 liters (ending kettle volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Rating:
52

No Chill: 20 minute extended hop boil time
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Wednesday February 24th 2016
1.045
1.005
5.29%
36.22
9.82
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.60 kg German - Wheat Malt0.6 kg Wheat Malt 37 2 7.4%
0.40 kg German - CaraRed0.4 kg CaraRed 34 20 4.9%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 1.2%
7 kg JW Trad Pale Ale7 kg JW Trad Pale Ale 36 3.5 86.4%
8.1 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Pride of Ringwood50 g Pride of Ringwood Hops Pellet 9.1 Boil 60 min 36.22 100%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Temperature 63 °C 30 min
Temperature 67 °C 30 min
25 L sparge slowly Sparge 63 °C --
Starting Mash Thickness: 3 L/kg
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Melbourne, Australia - Silvan Dam
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



Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-08-23 04:55 UTC
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brooo 07/16/2016 at 09:32am
5 of 5




Mark D Pirate 08/23/2016 at 04:55am
5 of 5

almost identical to my recipe , tried your suggestion re bottling early since mine always took a while to carb up


dima72 02/10/2018 at 08:03am
Hi!
What’s carbonization level should be in this beer?



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