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12B1. Australian Sparkling Ale

138 calories 10 carbs
Beer Stats
Method: All Grain
Style: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 138 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created Thursday August 24th 2017
1.043
1.005
4.92%
30.23
5.21
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 57.8%
2.50 lb American - Pale 6-Row2.5 lb Pale 6-Row 35 1.8 24.1%
2.50 oz American - Caramel / Crystal 120L2.5 oz Caramel / Crystal 120L - (late addition) 33 120 1.5%
1.73 lb Rice Hulls1.73 lb Rice Hulls 0 0 16.7%
10.39 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.25 oz Pride of Ringwood0.25 oz Pride of Ringwood Hops Pellet 10 Boil 60 min 10.25 12.5%
0.25 oz Pride of Ringwood0.25 oz Pride of Ringwood Hops Pellet 10 Boil 30 min 7.88 12.5%
0.25 oz Pride of Ringwood0.25 oz Pride of Ringwood Hops Pellet 10 Boil 15 min 5.09 12.5%
0.75 oz Pride of Ringwood0.75 oz Pride of Ringwood Hops Pellet 10 Boil 5 min 6.13 37.5%
0.50 oz Pride of Ringwood0.5 oz Pride of Ringwood Hops Pellet 10 Boil 1 min 0.88 25%
 
Mash Guidelines
Amount Description Type Temp Time
2.71 gal Strike Water @ 159 F Temperature 148 °F --
gal Single Infusion Infusion 159 °F 90 min
gal Mash Out Temperature 170 °F 15 min
6.14 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
2.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.75 g Gypsum Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
26.91 ml Phosphoric acid Water Agt Mash 1 hr.
9.90 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 223 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
Smooth and balanced, all components merge together with similar intensities. Moderate flavors showcasing Australian ingredients. Large flavor dimension. Very drinkable, suited to a hot climate. Relies on yeast character.

Aroma:
Soft, clean aroma with a balanced mix of esters, hops, malt, and yeast – all moderate to low in intensity. The esters are frequently pears and apples, possibly with a very light touch of banana (optional). The hops are earthy, herbaceous, or might show the characteristic iron-like Pride of Ringwood nose. The malt can range from neutral grainy to moderately sweet to lightly bready; no caramel should be evident. Very fresh examples can have a lightly yeasty, sulfury nose.

Appearance:
Deep yellow to light amber in color, often medium gold. Tall, frothy, persistent white head with tiny bubbles. Noticeable effervescence due to high carbonation. Brilliant clarity if decanted, but typically poured with yeast to have a cloudy appearance. Not typically cloudy unless yeast roused during the pour.

Flavor:
Medium to low rounded, grainy to bready malt flavor, initially mild to malty-sweet but a medium to medium-high bitterness rises mid-palate to balance the malt. Caramel flavors typically absent. Highly attenuated, giving a dry finish with lingering bitterness, although the body gives an impression of fullness. Medium to medium-high hop flavor, somewhat earthy and possibly herbal, resinous, peppery, or iron-like but not floral, lasting into aftertaste. Medium-high to medium-low esters, often pears and apples. Banana is optional, but should never dominate. May be lightly minerally or sulfury, especially if yeast is present. Should not be bland.

Mouthfeel:
High to very high carbonation, giving mouth-filling bubbles and a crisp, spritzy carbonic bite. Medium to medium-full body, tending to the higher side if poured with yeast. Smooth but gassy. Stronger versions may have a light alcohol warmth, but lower alcohol versions will not. Very well-attenuated; should not have any residual sweetness.

Comments:
Coopers has been making their flagship Sparkling Ale since 1862, although the formulation has changed over the years. Presently the beer will have brilliant clarity if decanted, but publicans often pour most of the beer into a glass then swirl the bottle and dump in all the yeast. In some bars, the bottle is rolled along the bar! When served on draught, the brewery instructs publicans to invert the keg to rouse the yeast. A cloudy appearance for the style seems to be a modern consumer preference. Always naturally carbonated, even in the keg. A present-use ale, best enjoyed fresh.

History:
Brewing records show that most Australian beer brewed in the 19th century was draught XXX (Mild) and porter. Ale in bottle was originally developed to compete with imported bottled pale ales from British breweries, such as Bass and Wm Younger’ Monk. By the early 20th century, bottled pale ale went out of fashion and “lighter” lager beers were in vogue. Many Australian Sparkling and Pale Ales were labeled as ales, but were bottom-fermented lagers with very similar grists to the ales that they replaced. Coopers of Adelaide, South Australia is the only surviving brewer producing the Sparkling Ale style.

Characteristic Ingredients:
Lightly kilned Australian 2-row pale malt, lager varieties may be used. Small amounts of crystal malt for color adjustment only. Modern examples use no adjuncts, cane sugar for priming only. Historical examples using 45% 2 row, 30% higher protein malt (6 row) would use around 25% sugar to dilute the nitrogen content. Traditionally used Australian hops, Cluster, and Goldings until replaced from mid-1960s by Pride of Ringwood. Highly attenuative Burton-type yeast (Australian-type strain typical). Variable water profile, typically with low carbonate and moderate sulfate.

Style Comparison:
Superficially like English Pale Ales, although much more highly carbonated, with less caramel, less late hops, and showcasing the signature yeast strain and hop variety. More bitter than IBUs might suggest due to high attenuation, low final gravity, and somewhat coarse hops.

Vital Statistics:
OG: 1.038 – 1.050
FG: 1.004 – 1.006
ABV: 4.5 – 6.0%
IBUs: 20 – 35
SRM: 4 – 7

Commercial Examples:
Coopers Original Pale Ale, Coopers Sparkling Ale

Tags:
standard-strength, pale-color, top-fermented, pacific, traditional-style, pale-ale-family, bitter

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  • Last Updated: 2019-10-29 20:35 UTC
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