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    Classic Brewing Co

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Popular Content

Showing content with the highest reputation since 05/02/2018 in all areas

  1. This thread is the home of the Cooper's Recipe Spreadsheet. It has been around for a while now but has never had a place to live that is easily found. I update it with the release of the new recipes of the month and I will post the updates to this thread. The spreadsheet lists the vital statistics (Alc/Vol, IBUs, EBC's, Volume) of each brew and lists the ingredients (base kit, fermentables, hops, grains). It does not list the quantities of the ingredients but each brew title is hot linked to its recipe page on this site. The spreadsheet looks like this - The little arrows that are alongside the titles of the columns are auto-filters. Click on them and they will produce drop boxes of the variables in each column. For example, under difficulty if you choose the Easy variable then only those recipes rated as Easy will be displayed. The spreadsheet also details the recommended recipes for each of the base kits, a breakdown of the ingredients of Coopers Adjuncts, a legend to decypher the acronyms on the spreadsheet, a colour chart and no doubt other stuff as time goes by. These can be accessed from the tabs at the bottom of the sheet. The lastest edition of the spreadsheet as at 23 February 2019 is attached. Subsequent updates will be posted to this thread. Any queries ? Post them to this thread. Coopers Recipes v1.4.xlsx
    27 points
  2. Well, yesterday was a good day.....it was judging and event day of my “Australian Lager” I entered in the local breweries home brew competition. Ya wouldn’t read about it but I won the bloody thing. My beer scored 89/100 which falls into the “outstanding” end of the judging spectrum. There were 8 other beers in the finals all being judged according to BJCP guidlines by two BJCP qualified judges and the good old Aussie lager came out on top. “Un faultable” was something I never thought I’d hear when describing one of my beers. Goes to show ya, the classics never die.
    24 points
  3. Not home brewing related sorry gang but a cool moment for me none the less. The bosses at work allowed me to brew a beer for tap room release. Keeping it Belgian I put down my tried and true saison recipe. Currently pouring at Madocke Beer Brewing on the Gold Coast. The Acre Saison
    20 points
  4. Howdy legends, I've only been brewing since December last year, and while I have been doing lots of experimenting with flavours, techniques, adjuncts and yeasts, I have also done some brews exact to the recipes on this excellent site. Suffice it to say, for shits and giggles, I entered my Smooth Bockenator into the ACT Amateur Brewing Champs, mainly to get some feedback on where I am at, and surprise, surprise, the weizenbock came 3rd!!! I have no idea on the scoring system, but my entry was only 2 points behind first place, and I can almost guarantee that the people ahead of me were all grain brewers. So my point is, these recipes can stand up with the best of them, some being true enough to style to be worthy of being entered into the Nationals! They are also a great base for mucking around - I highly recommend split batches to investimigate the effect of different yeasts and adjuncts. Yay Cooper's team!
    20 points
  5. Pale ale with Citra and Amarillo. I forgot to turn the gas off before I went to golf but it's not terribly overcarbed, if at all really. It's off for the moment, and I might give it a day or two before it goes on serving pressure. Anyway, it tastes pretty nice, so that's the main thing.
    19 points
  6. Yesterday (Saturday) I brewed a beer called Sue's Seahorse Kolsch. This beer is dedicated to my sister, who passed away in 2020 from cancer. I was previously making this same beer on the day she passed. Coincidently, last night, we had Sue's memorial service (party). Ten people were allowed at her actual funeral, due to covid. We had something around 100 people at the memorial. It was a great night with people in attendance from every era of my sister's life, from secondary school to her last job. I told her husband, the brother-in-law I brew for, that I had done this beer during the day. Her was wrapped because he was going to ask me to make this brew again. Great minds think alike. 30 litre batch, 25 litres of wort topped up by 5 litres of water in the fermenter. Should be: OG - 1.044; FG - 1.011; ABV - 4.3%; IBU - 22 4.76kg Joe White Pilsner 350g Carapils 230g Amber Malt 180g Wheat Malt 170g Acidulated Malt 11g Magnum 50 minute boil 32g Hallertauer Mittelfrueh and 21g Tettnang 10 minute boil 31g Hallertauer Mittelfrueh and 25g Tettnang 20 minute hopstand @80°C Water minerals added for a Kolsch water profile Lallemand Kolsch Koln yeast
    19 points
  7. So tonight we had dinner in Virginia, which is miles from where we live but not far from the wife's family in Gawler. Lobbed at a very modern looking pub called V. Being the frugal type I am I see Furphy 425ml are on special for $5. Sweet. I order one and the barmaid says I can keep the glass too, as they're deleting the Furphy line. Naturally I drank a couple more. Pretty happy with the wife's choice of dinner venue tonight.
    19 points
  8. A few pictures from an awesome experience having my beer brewed
    19 points
  9. Special beer for a special day, The last tallie from my Coopers Toucan Stout, 5 months in glass with one carb drop. Standard recipe with reactivated CCA yeast. Been saving this one for today. Today I'm celebrating 2 years of being GAMBLE FREE. I was a compulsive gambler (pokies) for 17 years, since I was 18. Life has definitely changed for the better...... no time for that crap now, too many different beers to brew Cheers everyone, this forum has been a big part of my recovery for the last 12 months or so. Thanks. Cheers, Lee
    19 points
  10. I thought I ought have a port-er... See what I did there? Brewed this one for my daughter who came visiting frrom Brissy for a couple of weeks... been over three years since we last had a beer together! Not a bad brew - we managed to demolish half a batch of this one, quarter batch of a pale ale I also had on hand, the last few bottles of an English bitter and quite a few bottles of a golden ale I also had in stock. Oh, and then there was the feijoa cider and red wine! I think she has either a drinking problem or was just making up for the last three years! This is a partial mash beer - Gladfield malts and 1.5kg LME paired up with Bramling Cross and Sticklebract hops:
    18 points
  11. I bought a beer (Coopers obviously) at Pulteney Pokies (just a beer I don't gamble) in Adelaide a month ago and got the pleasant phone call this morning that I had won this magnificent Coopers fridge. The first thing I obviously did was go into the garage and pull out my Kit to brew a pale ale and soon fill it with what it was built for. Thank you very much Coopers!
    18 points
  12. 18 points
  13. Prematurely Cracked open my first All Grain. Pale ale with centennial and citra, dry hopped with the same and mosaic. For only a week in the bottle it’s carbonation is passable. Should be perf in another week. Yummy
    18 points
  14. Brewed 8 - 9 months ago this Saison has certainly benefited from all those months in storage. It originally suffered from a noticeable chill haze but time has clearly fixed that. Flavours have mellowed and become more refined. Nice!
    18 points
  15. Got the Munich helles kegged,carbed and pouring. Absolutely stoked with this beer. Hits all the marks in an easy drinking euro lager. This keg won’t last long
    17 points
  16. Hazy Pale Ale. Weyerman Pale Malt. Oats. Cashmere and Ekuanot hops. Lally Verdant IPA yeast. Continuing my good form this is delicious. 5.8 % packing a punch. These hops are great. Very floral smell but perfect bitterness. Another one for the stable. This beer a little bit lighter in colour to my Mosaic. Didn't use any crystal.
    17 points
  17. Hi everyone! Almost 1 and a half month ago did this extract, BE2, 21 ltrs, gelatin for clearing! everything as it should be.... Dry hopping 10 grs of Citra. Tasted 2 weeks ago,but the taste was very citrical, almost grapefruit...was very disappointing!;;; Yesterday had another taste.....WoWwwwwww!!!!! Doesn't seem very close to Corona beer, but the taste, the body,the mouthfeel,, head, was excellent!!!! Everybody at home liked it!!!!! My 1st success after 2 failures!!!!! Feeling very proud of this!!!! And wanted to share with all of you, who helped me a lot with sharing your knowledge!!!! Regards
    17 points
  18. A little tasting paddle of a selection of Coopers Craft recipes..."The Hoff" Hefe, "Camilla's Folly" ESB, a hopped-up, bastardised version of the "Wort Hog" Pale with extra hops in the boil, dry hop and a hop tea added for good measure, plus some lactose chucked in to give it a bit more body and balance (this one is bloody fantastic even if I do say so myself!) and the "Gila Moster" Black IPA, which just gets better week by week in the bottle. And the paddle is homemade too! All in all, as you can see from my face, I was a very proud boy!
    17 points
  19. This day 3 years ago I opened my first Coopers DIY beer, the OS Lager. It wasn't fantastic but it wasn't bad enough to put me off trying again. Who would have thought that only 3 short years later I'd be a middle aged, overweight drunk?
    17 points
  20. Just gotta do the lines for the two new kegs.
    17 points
  21. Now this is a blinder - Coopers Regency Red, kegged 11/12 last year. Yum yum yum! Deffo do this one again. Not bad carbonation level: 40 psi for about 36 hours. I was a bit loath to shake it up as I preferred it clear, especially after having kept it for a month or so. I’ll recommend this recipe to anyone
    16 points
  22. Coopers APA. Very happy with the result The PoR is beautiful stuff! Can’t offer any tasting notes but luverly
    16 points
  23. Friday Evening Creamy Nitro Boi:
    16 points
  24. Real ale 3 weeks old tomorrow 1kg dme Wheat and crystal steep, 250 each Centennial and Southern sublime hop tea at flameout and dry hop Notty and kit yeast
    16 points
  25. KB Lager in the keg for 1 and half months really nice
    16 points
  26. Real IPA from the keg. Very happy with it but I need the fridge space. A bit difficult to skull to empty the keg as it comes in at 6.5%
    16 points
  27. Over the past 9 months I have brewed a few beers, all ales, using Coopers and Woolies brand kit. I have experimented with the lager, draught, dark ale and real ale blends and all have been good beers - none needing to be thrown out . I have listened to advice from members here and tried different things I thought would get me closer to the 'perfect' beer - for me. One beer in particular I brewed 2 months back has stood out as the best tasting for me. I am still tweaking a couple using different blends eg: OS lager & Draught but don't expect them to be any better tasting. So here is the recipe I reckon is a good starting point for someone new to brewing and just wants a nice beer to consume while working on the next brew idea. Cheers. 1.7 kg Coopers OS Lager + BE3 + 12gm pouch of Pride of Ringwood hops + 25 lt water. For bottling I used PET + 1 rounded teaspoon of white sugar per bottle.
    16 points
  28. Hefe Wheat Light Malt extract 250g light crystal malt steeped 1kg BE3 Amarillo, Galaxy and Enigma - in boil and dry hopped Voss Kviek yeast Brewed under stairs at around 30°, and due to the high activity there was a lot of bubbling so my wife has named it Polyjuice Potion. Hydrometer says it Should be 8.8%, however I'm not confident in the OG reading.. I think it should be closer to 6.5%. Very "juicey" is probably best way to describe. It's pretty good.
    16 points
  29. I’m a full blown nerd brewer. Proud to admit it also. I monitor everything I possibly can on brew day and during fermentation. I adjust water profile based on beer style and on the latest monthly council estimate. I adjust liquor to grist based on style and I make sure my recipes fail within style guidelines. Don’t even get me started on pH that bad boy gotta be right too. From there I’ve made detailed brew sheets to follow on brew day that relate to my my recipes followed by a detailed fermentation log. Every time a sample comes out of the FV, a pH reading is done along with gravity, backed with a record of date and temperature record. Once a beer is kegged and pouring, tasting notes are then entered into said fermentation sheet, along with any improvements from a previous batch or just to cross reference anything I may have changed. i also listen to every beer podcast known to man. last year I completed a certificate 3 in micro brewing and brewing management. that wasn’t enough, so from there.... I enrolled my self in the GCB (general certificate of Brewing) done through the IBD (the institute of brewing and distilling) and passed the exam last November. ive taken it one step further now and am fortunate to be an assistant brewer at an expanding Gold Coast Brewery. happy Saturday y’all.
    16 points
  30. My “Wet Brain NEIPA” Very happy with this beer. Super soft water profile. Pilsner wheat and oats. Mosaic, citra and Vic secret. ospaug Kviek. 5.3% ABV it was worth the shit show getting it into the keg. Oh and it looks the part.
    16 points
  31. Well I kegged my maiden keg just now with my second ever AG IPA... my very first keg experiment (over on the Kegging Thread)... so am celebrating with my first ever AG IPA in the old tried and true methodology of secondary ferment in glass Coopers Bottle... a beautiful thing and in @PaddyBrew2's recommended Spiegelau glass... also a beautiful thing ; ) But to be kept away from clumsy visitors no doubt!!! Yeeehaaaa!
    16 points
  32. If I was ever to enter a beer in a competition this would be the one. Amberillo (Mk2)
    16 points
  33. As of February 2019 (Version 1.4) there are 176 recipes on the Coopers Recipe data base and they are rated easy, Intermediate, Advanced and Expert. Easy recipes (26 recipes in total) are those that do not require hop or grain additions (although the can include other ingredients added to the wort) Intermediate recipes (84 ) generally involve some hop additions but rarely involve grains Advanced recipes (50) are those that involve grains and usually additional hops, and Expert recipes (16) may involve hops and/or grains but always involve reconstituting Coopers commercial yeast from the bottle. The following lists record the frequency of each ingredient. It might help if you were building your inventory... BASE KITS The most required base kit in the 176 recipes is the Australian Pale Ale which features in 24 recipes. 24 x Australian Pale Ale 19 x Bewitched Amber 17 x NW Pale Ale 13 x Real Ale 11 x Preacher's Hefe Wheat 9 x Diablo IPA 9 x Canadian Blonde 8 x Winter Dark Ale 7 x Long Play IPA 6 x Brew A 6 x Dark Ale 6 x European Lager 6 x Lager 5 x 86 Days Pilsner 5 x Innkeepers Daughter 4 x Devils Ruby Porter 4 x English Bitter 4 x Irish Stout 3 x Churchill Nut 3 x Draught 3 x Mexican Cerveza 3 x Stout 2 x Bootmaker Pale 2 x Golden Crown 1 x Family Secret Amber NB : some recipes require two or more kits which is why the list doesn't total to 176 ADJUNCTS The most popular adjunct to the Cooper's Recipes is Light Dry Malt which features in 65 of the 176 recipes 65 LDM (Light Dry Malt) 27 Pale UHME (Pale Unhopped Malt Extract - Mr.Beer) 25 SmoothUHME (Smooth Unhopped Malt Extract - Mr.Beer) 22 TCAME (Thomas Cooper Amber Malt Extract) 19 Dextrose 8 TCLME (Thomas Cooper Light Malt Extract) 8 GoldenUHME ( Golden Unhopped Malt Extract - Mr.Beer)) 8 RobustUHME (Robust Unhopped Malt Extract - Mr.Beer) 5 TCDME (Thomas Cooper Dark Malt Extract) 6 BE1 (Brew Enhancer #1) 6 BE2 (Brew Enhancer #2) 5 BE3 (Brew Enhancer #3) 5 TCWME (Thomas Cooper Wheat Malt Extract) 3 Brown Sugar 2 Brewing Sugar 2 Lactose HOPS The most required hop of the recipes on the database is Cascade which is required in 20 recipres 20 Cascade 10 East Kent Goldings 9 Galaxy 8 Stryian Goldings 8 Saaz 8 Centennial 8 Chinook 8 Nelson Sauvin 8 Bravo 7 Falconer's Flight 7 Fuggle 6 Willamette 6 Challenger 5 Simcoe 5 Citra 5 Mittlefreu 4 Columbus 4 Vic Secret 4 Mosaic 3 Perle 3 Bramling Cross 3 Challenger 3 Amarillo 3 Riwaka 3 Calypso 3 Melba 3 Tradition 3 Northern Brewer 3 Enigma 3 Helga 3 Motueka 2 Ella 2 Topaz 2 Pacific Jade 2 Bavaria 2 Tettnanger 1 Hersbucker 1 Danali 1 Aramis 1 Splat 1 Progress 1 First Gold 1 Hallertau 1 Equinox 1 El Dorado 1 Demerara Sugar 1 Molasses 1 Golden Syrup YEASTS The Kit yeast is required in 36 of the recipes on the database. US-05 yeast is equally in demand 36 Kit 36 US-05 21 w-34/70 18 Nottingham 18 Coopers comm 9 BRY-97 8 Munich 7 S-04 4 T-58 4 S-33 4 Belle Saison 3 K-97 3 S-23 2 Munich Classic 2 London ESB 2 WB-06 2 Abbaye 1 Munich Wheat 1 English Ale 1 Windsor 1 BE-134 GRAINS The most required grain is Crystal Malt which is specified in 27 recipes... 27 Crystal Malt grains 13 Chocolate malt 7 Midnight Wheat 6 Dark Crystal 3 Caramunich I 3 Roasted malt 3 Roasted Barley 2 Caramel Pilsner 2 Crystal Wheat 2 Caramel Hell 2 Coriander Seed 1 Carafa III malt 1 Carared malted 1 Caramunich III 1 caramel Rye
    16 points
  34. Gettin' back into the NZ Amber Ale tonight...
    16 points
  35. Having a quiet few beers today on my first day off, thought I'd get a shot of the Three Chins brewing "Crushing Hops" IPA, cheers all
    15 points
  36. The Sparkling Amber: a nice and clear beer for once in IPB's more recent state of beers of constant and consistent cloudiness Really reminds me of London Pride albeit with more body and more octane... pretty much a cup of bubbly malty goodness
    15 points
  37. I am pretty sure this will be the last pint I get out of this keg, starting to slow right down so it could be out of the bottle next, I won't have another brew to keg for 7 days I really need to get more brews done & I will starting tomorrow. Cheers.
    15 points
  38. COOPERS REAL ALE All the work is done for tonight, so it's now time for a drink.
    15 points
  39. Just glorious drinking beer out of your own keg, huge thanks to @Hoppy81 for making this possible with his invaluable help & @Itinerant Peasantfor the inspiration to move into this wonderful world of kegging, this is a Real Ale 13 days @ 10psi. My Office/Brewroom/Taproom is a little dark but I can assure you this is the best move I have made. Cheers to all.
    15 points
  40. A rather tasty red ale. Just a sampler as it was only kegged yesterday but it has carbonated very well. I reckon that this will be a ripper with a bit of age! Pressure fermented and closed transfer, hence the good carbonation. Used a generous amount of carared and melanoiden in the mash.
    15 points
  41. German Lager- Hallertau & W34/70. Real happy with this one.
    15 points
  42. Hi everybody! Just want to tell you that I ve brewed my first black. 1 Stout Cooper's can 1k dme 300 grs dextrose 250 grs maltodex 1 Nottingham yeast. Had it in the fermenter for 22 days cause I went on vacation! Carbed with the spoon for each bottle size, with corn sugar. 14 days carbonating ... Put a bottle in the fridge for 2 days And voilá!!!!! Great body, you can see the head... Never thought a coopers can could end in such a good way!!!! Even though I had bad experiences with them in the past, now I am very proud!!!! And wanted to share with you all!!!! Now, Ive brewed a red, an IPA, a blonde, a stout and have a honey in the fermenter..... Will keep you informed!!! Regards
    15 points
  43. I primed with salt instead of sugar. Someone topped up the unlabelled sugar jar with salt. We don't add sugar to stuff usually so I hadn't noticed. I opened some kombucha I made a couple of weeks ago and it tasted salty. Undrinkabley salty. I couldn't figure it out. Penny dropped. It tasted just like my MOTB beer I made that I thought I'd added too much gypsum to. I used sugar instead of carb drops for that one as well. At least this was just a small batch of kombucha. Problem solved. Fail thread added to. Maybe I win?
    15 points
  44. Still getting through a batch of raspberry wheaties. Colour has really developed in the bottled. Was hoping for a touch more tartness as it went on but it seems to have stayed the same.
    15 points
  45. Finished adding new lines, clamps, manifolds and disconnects today. All that is left to buy is a small 9.5L keg and I’ll make a little platform so I can double stack the small kegs. I also colour coded all the lines to make it easy to sort everything out in there
    15 points
  46. Enjoying a few AG Pales. Bittered with Centennial, late, cube and dry hopped with Cascade and Mosaic. Probably the best brew I've made so far.
    15 points
  47. It's a simple kit + extract brew based on the OS Dark Ale can and yet it's perhaps one of the nicest if not THE nicest beer I've ever brewed and it poured with a beautiful tight creamy head too. It's an early tasting of my brown IPA. Couldn't be simpler - the can plus 3kg LME with Kohatu, Motueka steep/whirlpool hops and a generous dose of Mosaic as a dry hop addition. Absolutely bloody delicious!
    15 points
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