iBooz2 Posted November 21, 2021 Share Posted November 21, 2021 (edited) 1953 Coopers Sparkling Ale. Recipe from the book 6 O’Clock Brews by Peter Symons, it was given to him by Coopers Brewery for his book. I have brewed this twice and been very happy with it. This recipe is basically all Maris Otter with white cane sugar addition and then bittered with PoR so very simple. First time brewed by me July 2021. Batch # 53 - AG Batch # 12 Volume: 22 L Estimated specs: OG = 1.046, FG = 1.013, ABV = 4.8%, EBC = 7.0, IBU = 23.1, BU:GU = 0.464 Grains: Maris Otter (SIM) = 4.50 kg, Acidulated malt (WEY) = 0.25 kg, Toffee malt (GLAD) 0.10 kg Mash schedule: 68.9 C for 70” Boil: 70” Hops schedule: 35 g x PoR (8.50%) boil @ 70” White sugar added: 0.25 kg boiled @ 15” Yeast nutrient: 5.00 g boiled @ 15” Whirlfloc granules: 1.0 g boiled @ 5” Yeast: Re-activated Coopers CCA from 2 x 740 ml SA and 6 x 375 ml stubbies SA in a 2 L starter. Ferment as per CCA temp profile starting at 17 C for 3 days then allowing it to rise to 22 C by BD +7. Second time brewed by me August 2021 Batch # 57 - AG Batch # 16 Volume: 22 L Estimated specs: OG = 1.052, FG = 1.013, ABV = 5.1%, EBC = 11.0, IBU = 27.4, BU:GU = 0.526 Grains: Maris Otter (SIM) = 4.50 kg, Acidulated malt (WEY) = 0.15 kg, Toffee malt (GLAD) = 0.15 kg, Caramunich II (WEY) = 0.15 kg Mash schedule: 69.0 C for 60” then mash out 77.0 C for 12” Boil: 70” Hops schedule: 35 g x PoR (8.50%) boil @ 70” White sugar added: 0.30 kg boiled @ 15” Yeast nutrient: 5.00 g boiled @ 15” Whirlfloc granules: 1.0 g boiled @ 5” Yeast: 250 ml Re-cycled Coopers CCA from batch # 53 of Coopers Sparkling Ale. Ferment as per CCA temp profile starting at 17 C for 3 days then allowing it to rise to 22 C by BD +7. NOTE: I think both these recipes would benefit by altering the hop boil of PoR, say by splitting it to, most early and then some more late. For example say 30 g PoR @70” then maybe 25 g @10” (or whirlpool) to carry over that recognized PoR aroma and taste. Or you could try 25 g PoR @70 and then 25 g PoR @ 10”. Edited November 21, 2021 by iBooz2 2 Link to comment Share on other sites More sharing options...
ozdevil Posted November 21, 2021 Share Posted November 21, 2021 16 minutes ago, iBooz2 said: 1953 Coopers Sparkling Ale. Recipe from the book 6 O’Clock Brews by Peter Symons, it was given to him by Coopers Brewery for his book. I have brewed this twice and been very happy with it. This recipe is basically all Maris Otter with white cane sugar addition and then bittered with PoR so very simple. First time brewed by me July 2021. Batch # 53 - AG Batch # 12 Volume: 22 L Estimated specs: OG = 1.046, FG = 1.013, ABV = 4.8%, EBC = 7.0, IBU = 23.1, BU:GU = 0.464 Grains: Maris Otter (SIM) = 4.50 kg, Acidulated malt (WEY) = 0.25 kg, Toffee malt (GLAD) 0.10 kg Mash schedule: 68.9 C for 70” Boil: 70” Hops schedule: 35 g x PoR (8.50%) boil @ 70” White sugar added: 0.25 kg boiled @ 15” Yeast nutrient: 5.00 g boiled @ 15” Whirlfloc granules: 1.0 g boiled @ 5” Yeast: Re-activated Coopers CCA from 2 x 740 ml SA and 6 x 375 ml stubbies SA in a 2 L starter. Ferment as per CCA temp profile starting at 17 C for 3 days then allowing it to rise to 22 C by BD +7. Second time brewed by me August 2021 Batch # 57 - AG Batch # 16 Volume: 22 L Estimated specs: OG = 1.052, FG = 1.013, ABV = 5.1%, EBC = 11.0, IBU = 27.4, BU:GU = 0.526 Grains: Maris Otter (SIM) = 4.50 kg, Acidulated malt (WEY) = 0.15 kg, Toffee malt (GLAD) = 0.15 kg, Caramunich II (WEY) = 0.15 kg Mash schedule: 69.0 C for 60” then mash out 77.0 C for 12” Boil: 70” Hops schedule: 35 g x PoR (8.50%) boil @ 70” White sugar added: 0.30 kg boiled @ 15” Yeast nutrient: 5.00 g boiled @ 15” Whirlfloc granules: 1.0 g boiled @ 5” Yeast: 250 ml Re-cycled Coopers CCA from batch # 53 of Coopers Sparkling Ale. Ferment as per CCA temp profile starting at 17 C for 3 days then allowing it to rise to 22 C by BD +7. NOTE: I think both these recipes would benefit by altering the hop boil of PoR, say by splitting it to, most early and then some more late. For example say 30 g PoR @70” then maybe 25 g @10” (or whirlpool) to carry over that recognized PoR aroma and taste. Or you could try 25 g PoR @70 and then 25 g PoR @ 10”. I have all of Peter Symons books , Some of you would love Peter Symons Guile brews as he concentrates on brewing Traditional Cornish,Irish and English beers Both bronzed and 6'oclock brews are more about your Australian beers All 3 are fantastic books and well worth the buy i have 2 copies of each 2 Link to comment Share on other sites More sharing options...
iBooz2 Posted November 21, 2021 Author Share Posted November 21, 2021 19 minutes ago, ozdevil said: i have 2 copies of each Forgive me @ozdevil but I feel a Tasmanian joke coming here, one for each .... 1 3 Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 21, 2021 Share Posted November 21, 2021 34 minutes ago, iBooz2 said: 1953 Coopers Sparkling Ale. Recipe from the book 6 O’Clock Brews by Peter Symons, it was given to him by Coopers Brewery for his book. I have brewed this twice and been very happy with it. This recipe is basically all Maris Otter with white cane sugar addition and then bittered with PoR so very simple. First time brewed by me July 2021. Batch # 53 - AG Batch # 12 Volume: 22 L Estimated specs: OG = 1.046, FG = 1.013, ABV = 4.8%, EBC = 7.0, IBU = 23.1, BU:GU = 0.464 Grains: Maris Otter (SIM) = 4.50 kg, Acidulated malt (WEY) = 0.25 kg, Toffee malt (GLAD) 0.10 kg Mash schedule: 68.9 C for 70” Boil: 70” Hops schedule: 35 g x PoR (8.50%) boil @ 70” White sugar added: 0.25 kg boiled @ 15” Yeast nutrient: 5.00 g boiled @ 15” Whirlfloc granules: 1.0 g boiled @ 5” Yeast: Re-activated Coopers CCA from 2 x 740 ml SA and 6 x 375 ml stubbies SA in a 2 L starter. Ferment as per CCA temp profile starting at 17 C for 3 days then allowing it to rise to 22 C by BD +7. Second time brewed by me August 2021 Batch # 57 - AG Batch # 16 Volume: 22 L Estimated specs: OG = 1.052, FG = 1.013, ABV = 5.1%, EBC = 11.0, IBU = 27.4, BU:GU = 0.526 Grains: Maris Otter (SIM) = 4.50 kg, Acidulated malt (WEY) = 0.15 kg, Toffee malt (GLAD) = 0.15 kg, Caramunich II (WEY) = 0.15 kg Mash schedule: 69.0 C for 60” then mash out 77.0 C for 12” Boil: 70” Hops schedule: 35 g x PoR (8.50%) boil @ 70” White sugar added: 0.30 kg boiled @ 15” Yeast nutrient: 5.00 g boiled @ 15” Whirlfloc granules: 1.0 g boiled @ 5” Yeast: 250 ml Re-cycled Coopers CCA from batch # 53 of Coopers Sparkling Ale. Ferment as per CCA temp profile starting at 17 C for 3 days then allowing it to rise to 22 C by BD +7. NOTE: I think both these recipes would benefit by altering the hop boil of PoR, say by splitting it to, most early and then some more late. For example say 30 g PoR @70” then maybe 25 g @10” (or whirlpool) to carry over that recognized PoR aroma and taste. Or you could try 25 g PoR @70 and then 25 g PoR @ 10”. Looks great. Love sparkling ale. Screenshot taken and will make this in the future. 1 Link to comment Share on other sites More sharing options...
Pale Man Posted November 23, 2021 Share Posted November 23, 2021 On 11/21/2021 at 8:55 PM, iBooz2 said: 1953 Coopers Sparkling Ale. Recipe from the book 6 O’Clock Brews by Peter Symons, it was given to him by Coopers Brewery for his book. I have brewed this twice and been very happy with it. This recipe is basically all Maris Otter with white cane sugar addition and then bittered with PoR so very simple. First time brewed by me July 2021. Batch # 53 - AG Batch # 12 Volume: 22 L Estimated specs: OG = 1.046, FG = 1.013, ABV = 4.8%, EBC = 7.0, IBU = 23.1, BU:GU = 0.464 Grains: Maris Otter (SIM) = 4.50 kg, Acidulated malt (WEY) = 0.25 kg, Toffee malt (GLAD) 0.10 kg Mash schedule: 68.9 C for 70” Boil: 70” Hops schedule: 35 g x PoR (8.50%) boil @ 70” White sugar added: 0.25 kg boiled @ 15” Yeast nutrient: 5.00 g boiled @ 15” Whirlfloc granules: 1.0 g boiled @ 5” Yeast: Re-activated Coopers CCA from 2 x 740 ml SA and 6 x 375 ml stubbies SA in a 2 L starter. Ferment as per CCA temp profile starting at 17 C for 3 days then allowing it to rise to 22 C by BD +7. Second time brewed by me August 2021 Batch # 57 - AG Batch # 16 Volume: 22 L Estimated specs: OG = 1.052, FG = 1.013, ABV = 5.1%, EBC = 11.0, IBU = 27.4, BU:GU = 0.526 Grains: Maris Otter (SIM) = 4.50 kg, Acidulated malt (WEY) = 0.15 kg, Toffee malt (GLAD) = 0.15 kg, Caramunich II (WEY) = 0.15 kg Mash schedule: 69.0 C for 60” then mash out 77.0 C for 12” Boil: 70” Hops schedule: 35 g x PoR (8.50%) boil @ 70” White sugar added: 0.30 kg boiled @ 15” Yeast nutrient: 5.00 g boiled @ 15” Whirlfloc granules: 1.0 g boiled @ 5” Yeast: 250 ml Re-cycled Coopers CCA from batch # 53 of Coopers Sparkling Ale. Ferment as per CCA temp profile starting at 17 C for 3 days then allowing it to rise to 22 C by BD +7. NOTE: I think both these recipes would benefit by altering the hop boil of PoR, say by splitting it to, most early and then some more late. For example say 30 g PoR @70” then maybe 25 g @10” (or whirlpool) to carry over that recognized PoR aroma and taste. Or you could try 25 g PoR @70 and then 25 g PoR @ 10”. Very nice, thankyou muchly. 1 Link to comment Share on other sites More sharing options...
stquinto Posted November 23, 2021 Share Posted November 23, 2021 On 11/21/2021 at 11:25 AM, iBooz2 said: 953 Coopers Sparkling Ale. Recipe from the book 6 O’Clock Brews by Peter Symons, it was given to him by Coopers Brewery for his book. I have brewed this twice and been very happy with it. This recipe is basically all Maris Otter with white cane sugar addition and then bittered with PoR so very simple. Cheers for that IB2 mate ! Will be giving that one a go Link to comment Share on other sites More sharing options...
stquinto Posted December 22, 2021 Share Posted December 22, 2021 (edited) On 11/21/2021 at 11:25 AM, iBooz2 said: 1953 Coopers Sparkling Ale. Recipe from the book 6 O’Clock Brews by Peter Symons, it was given to him by Coopers Brewery for his book. I have brewed this twice and been very happy with it. This recipe is basically all Maris Otter with white cane sugar addition and then bittered with PoR so very simple. First time brewed by me July 2021. Batch # 53 - AG Batch # 12 Volume: 22 L Estimated specs: OG = 1.046, FG = 1.013, ABV = 4.8%, EBC = 7.0, IBU = 23.1, BU:GU = 0.464 Grains: Maris Otter (SIM) = 4.50 kg, Acidulated malt (WEY) = 0.25 kg, Toffee malt (GLAD) 0.10 kg Mash schedule: 68.9 C for 70” Boil: 70” Hops schedule: 35 g x PoR (8.50%) boil @ 70” White sugar added: 0.25 kg boiled @ 15” Yeast nutrient: 5.00 g boiled @ 15” Whirlfloc granules: 1.0 g boiled @ 5” Yeast: Re-activated Coopers CCA from 2 x 740 ml SA and 6 x 375 ml stubbies SA in a 2 L starter. Ferment as per CCA temp profile starting at 17 C for 3 days then allowing it to rise to 22 C by BD +7. Second time brewed by me August 2021 Batch # 57 - AG Batch # 16 Volume: 22 L Estimated specs: OG = 1.052, FG = 1.013, ABV = 5.1%, EBC = 11.0, IBU = 27.4, BU:GU = 0.526 Grains: Maris Otter (SIM) = 4.50 kg, Acidulated malt (WEY) = 0.15 kg, Toffee malt (GLAD) = 0.15 kg, Caramunich II (WEY) = 0.15 kg Mash schedule: 69.0 C for 60” then mash out 77.0 C for 12” Boil: 70” Hops schedule: 35 g x PoR (8.50%) boil @ 70” White sugar added: 0.30 kg boiled @ 15” Yeast nutrient: 5.00 g boiled @ 15” Whirlfloc granules: 1.0 g boiled @ 5” Yeast: 250 ml Re-cycled Coopers CCA from batch # 53 of Coopers Sparkling Ale. Ferment as per CCA temp profile starting at 17 C for 3 days then allowing it to rise to 22 C by BD +7. NOTE: I think both these recipes would benefit by altering the hop boil of PoR, say by splitting it to, most early and then some more late. For example say 30 g PoR @70” then maybe 25 g @10” (or whirlpool) to carry over that recognized PoR aroma and taste. Or you could try 25 g PoR @70 and then 25 g PoR @ 10”. @iBooz2 I brewed up a version of this on Saturday, thanks heaps mate I used what I had which was Marris Otter (main malt) and some wheat. I can't get PoR so I used Cluster, Galena, and a bit of Northern Brewer. I used a recycled Coopers yeast (on its third journey) and 7g of APA kit yeast. Look good mate, much appreciated ! Edited December 22, 2021 by stquinto typo Link to comment Share on other sites More sharing options...
iBooz2 Posted December 22, 2021 Author Share Posted December 22, 2021 @stquinto , I reckon yours will be fine mate. What a pity I could not send you a parcel of PoR. You have preempted me as I just bought another 25 kg bag of Maris Otter and want to try another AG version of this beer. Mostly MO and and also some wheat like you have done plus a squirt of Lactic Acid to get my mash PH down into the 5-6 5-2 zone. No other specialty malts but that depends on the final colour once I punch this grain bill into the software. Going to do the switch around too with the hops like I did with the VB clone and bitter with some PoR but then add a late aroma dose of PoR. Let us know how yours turns out. 1 Link to comment Share on other sites More sharing options...
stquinto Posted December 22, 2021 Share Posted December 22, 2021 6 hours ago, iBooz2 said: @stquinto , I reckon yours will be fine mate. What a pity I could not send you a parcel of PoR. You have preempted me as I just bought another 25 kg bag of Maris Otter and want to try another AG version of this beer. Mostly MO and and also some wheat like you have done plus a squirt of Lactic Acid to get my mash PH down into the 5-6 5-2 zone. No other specialty malts but that depends on the final colour once I punch this grain bill into the software. Going to do the switch around too with the hops like I did with the VB clone and bitter with some PoR but then add a late aroma dose of PoR. Let us know how yours turns out. Appreciate it just to have the recipe, some Aus hops are hard to come by here. Hope the replacements are close enough Link to comment Share on other sites More sharing options...
Pale Man Posted December 22, 2021 Share Posted December 22, 2021 Does anyone know why POR hops aren't available anywhere? Or if they are where? 1 Link to comment Share on other sites More sharing options...
RDT2 Posted December 22, 2021 Share Posted December 22, 2021 1 hour ago, Adam Ant said: Does anyone know why POR hops aren't available anywhere? Or if they are where? I don’t know where you live but I can get them in Perth at Brewmart I assume they would post if required depends how much you want them and how they charge for postage. 1 1 Link to comment Share on other sites More sharing options...
Pale Man Posted December 23, 2021 Share Posted December 23, 2021 12 hours ago, RDT2 said: I don’t know where you live but I can get them in Perth at Brewmart I assume they would post if required depends how much you want them and how they charge for postage. Id buy 200 - 300 grams at a time. Just a beer style im aiming for. 1 Link to comment Share on other sites More sharing options...
RDT2 Posted December 23, 2021 Share Posted December 23, 2021 39 minutes ago, Adam Ant said: Id buy 200 - 300 grams at a time. Just a beer style im aiming for. I wanted Super Pride but they can’t get it 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 23, 2021 Share Posted December 23, 2021 22 hours ago, Adam Ant said: Does anyone know why POR hops aren't available anywhere? Or if they are where? https://hoppydaysbrewingsupplies.com.au/product/pride-of-ringwood-t-90-hop-pellets/ 7 hours ago, RDT2 said: I wanted Super Pride but they can’t get it http://www.brewman.com.au/web/showproduct.asp?prodid=593 1 2 Link to comment Share on other sites More sharing options...
RDT2 Posted December 24, 2021 Share Posted December 24, 2021 7 hours ago, disgruntled said: https://hoppydaysbrewingsupplies.com.au/product/pride-of-ringwood-t-90-hop-pellets/ http://www.brewman.com.au/web/showproduct.asp?prodid=593 Cheers mate just noticed another homebrew shop here that has it bit of a drive will wait till I need some other stuff before I go! 1 Link to comment Share on other sites More sharing options...
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