Hilltop hops Posted February 9 Share Posted February 9 Brewing a Coopers Pale clone AG recipe but with Nottingham. Yes I know its not gonna be Coopers but has anyone brewed a similar Aussie pale? Just after a regular easy drinker. 1 Link to comment Share on other sites More sharing options...
Back Brewing Posted February 9 Share Posted February 9 (edited) 15 minutes ago, Hilltop hops said: Brewing a Coopers Pale clone AG recipe but with Nottingham. Yes I know its not gonna be Coopers but has anyone brewed a similar Aussie pale? Just after a regular easy drinker. My next brew is a Pilsner but after that I'm going to do a AG Coopers Pale ale but I am going to use Verdant as I feel Nottingham finishes a bit too dry I did a kit Pale ale with verdant and it was nice I reckon an AG will be even better Edited February 9 by Back Brewing 3 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted February 9 Share Posted February 9 1 hour ago, Hilltop hops said: Brewing a Coopers Pale clone AG recipe but with Nottingham. Yes I know its not gonna be Coopers but has anyone brewed a similar Aussie pale? Just after a regular easy drinker. I reckon that's exactly what you'll get. A good honest Aussie Pale Ale 4 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted February 9 Share Posted February 9 1 hour ago, Back Brewing said: My next brew is a Pilsner but after that I'm going to do a AG Coopers Pale ale but I am going to use Verdant as I feel Nottingham finishes a bit too dry I did a kit Pale ale with verdant and it was nice I reckon an AG will be even better Verdant will be interesting. You will not get the bubblegum/banana you sometimes get with Coopers Commercial Yeast. However, the fruitiness of Verdant will be appropriate. 5 Link to comment Share on other sites More sharing options...
RDT2 Posted February 9 Share Posted February 9 9 minutes ago, Shamus O'Sean said: Verdant will be interesting. You will not get the bubblegum/banana you sometimes get with Coopers Commercial Yeast. However, the fruitiness of Verdant will be appropriate. Its funny i used the commercial yeast in my cooper pa clone and i can taste/smell the banana and had a commercial APA and could taste smell it! For what ever reason i had never noticed it before??? I dirtied batched and fermented cooler for a cooper sparkling see what that brings??? 4 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted February 9 Share Posted February 9 Coopers Sparkling Ale today. The brew day went well. However, my last few brews, including this one, have come in a bit low on volume. Missing by about 2 litres. Post Mash gravity. Could get 12-14 litres of 8.5% ABV beer out of that. Post boil gravity Starting transfer to fermenters (Keg King - Fermenter King Juniors) 11 litres into each fermenter, SG was actually 1.068 Topped up each FV with 3 litres cold water and added Coopers Commercial Ale yeast harvested from my recent Coopers Original Pale Ale. Tucked into the fermenting fridge. 10 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted February 10 Share Posted February 10 I am planing to make a brew today based on the that’s Amore ROTM. I have a can of Coopers Draught, one caramalt infusion, German ale yeast, one LDM and one BE2. Would like to make a hop tea to add to the wort, not sure what to use. Any suggestions? 4 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted February 10 Share Posted February 10 2 hours ago, Brauhaus Fritz said: I am planing to make a brew today based on the that’s Amore ROTM. I have a can of Coopers Draught, one caramalt infusion, German ale yeast, one LDM and one BE2. Would like to make a hop tea to add to the wort, not sure what to use. Any suggestions? Spalt seems to be closest to the Saphir hops in the Coopers recipe for That's Amore Italian Pils. 2 1 Link to comment Share on other sites More sharing options...
Hilltop hops Posted February 10 Share Posted February 10 On 2/9/2024 at 7:17 PM, Hilltop hops said: Brewing a Coopers Pale clone AG recipe but with Nottingham. Yes I know its not gonna be Coopers but has anyone brewed a similar Aussie pale? Just after a regular easy drinker. Brew day has become a brew night after work today. Nice clear wort and a few pints to help me through! Small grain bill and single hop is nice for a change. 10 Link to comment Share on other sites More sharing options...
Brauhaus Fritz Posted February 10 Share Posted February 10 16 hours ago, Shamus O'Sean said: Spalt seems to be closest to the Saphir hops in the Coopers recipe for That's Amore Italian Pils. Only had 15 gr of Spalt left, so I added another 10 gr of Citra. OG is 1054. It is quiet sweet in the moment, but let's see.. 6c677d8b0f6b3ed3c0140d7d64866c2d.mp4 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 13 Share Posted February 13 Cleaning day for the Brewzilla, I have to get the water ready for a brew in 2 days. It's going to be a Pale Ale. 4 Link to comment Share on other sites More sharing options...
Red devil 44 Posted February 13 Share Posted February 13 1 hour ago, Classic Brewing Co said: Cleaning day for the Brewzilla, I have to get the water ready for a brew in 2 days. It's going to be a Pale Ale. What hops are you planning on using @Classic Brewing Co? Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 13 Share Posted February 13 6 minutes ago, Red devil 44 said: What hops are you planning on using @Classic Brewing Co? After my pleasant experience with Eclipse, I am going to pair with Cascade/Citra/Amarillo for a nice Citrus/Pine/Lemon effect. I will have to work out a schedule, what do you reckon? Cheers. 4 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted February 13 Share Posted February 13 11 minutes ago, Classic Brewing Co said: Cascade/Citra/Amarillo Cascade and Amarillo are a good combo. Adding the Citra will make it even better. Sounds good @Classic Brewing Co 2 Link to comment Share on other sites More sharing options...
Red devil 44 Posted February 13 Share Posted February 13 11 minutes ago, Classic Brewing Co said: After my pleasant experience with Eclipse, I am going to pair with Cascade/Citra/Amarillo for a nice Citrus/Pine/Lemon effect. I will have to work out a schedule, what do you reckon? Cheers. @Classic Brewing Co, i would probably go Eclipse/Cascade in the boil and dry hop Citra 70-80 grams, which should give you a nice citrus aroma, that’s just going from my past experience. 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 13 Share Posted February 13 Just now, Red devil 44 said: @Classic Brewing Co, i would probably go Eclipse/Cascade in the boil and dry hop Citra 70-80 grams, which should give you a nice citrus aroma, that’s just going from my past experience. Yeah, cheers RD, that sounds the biz, I will go with that, thanks mate. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 13 Share Posted February 13 2 minutes ago, Popo the Degenerate said: Cascade and Amarillo are a good combo. Adding the Citra will make it even better. Sounds good @Classic Brewing Co Sounds like we are all on the same page. 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted February 13 Share Posted February 13 2 hours ago, Classic Brewing Co said: Yeah, cheers RD, that sounds the biz, I will go with that, thanks mate. I quite like the Citra taste in a beer, I have used Lemongrass Hops in my beers also. 5 Link to comment Share on other sites More sharing options...
ben 10 Posted February 15 Share Posted February 15 Recipe: Pale Ale Style: Australian Pale Ale Recipe Specifications -------------------------- Batch Size (fermenter): 20.00 L Estimated OG: 1.053 SG Estimated Color: 9.6 EBC Estimated IBU: 43.4 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 60.0 % 1.96 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 2 20.0 % 0.65 L 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 20.0 % 0.65 L 50.00 g Ella [16.50 %] - Steep/Whirlpool 20.0 min, 90.2 Hop 4 33.8 IBUs - 20.00 g Sorachi Ace [11.70 %] - Steep/Whirlpool 20.0 mi Hop 5 9.6 IBUs - Total Grain Weight: 5.00 kg ---------------------------- Either Saison yeast or Kveik 10 Link to comment Share on other sites More sharing options...
Back Brewing Posted February 15 Share Posted February 15 Brewed and cubed my corona Cerveza a bittering hop for the last 40 minutes of the boil then the rest into the cube 11 Link to comment Share on other sites More sharing options...
Back Brewing Posted February 15 Share Posted February 15 4 hours ago, Back Brewing said: Brewed and cubed my corona Cerveza a bittering hop for the last 40 minutes of the boil then the rest into the cube Oops my mistake it was my Pilsner 2 4 Link to comment Share on other sites More sharing options...
ben 10 Posted February 16 Share Posted February 16 Recipe: Pale Ale 2 Brewer: Grumpy Style: Australian Pale Ale Recipe Specifications -------------------------- Bottling Volume: 20.00 L Estimated OG: 1.053 SG Estimated Color: 9.6 EBC Estimated IBU: 57.2 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 60.0 % 1.96 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 2 20.0 % 0.65 L 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 20.0 % 0.65 L 70.00 g Sorachi Ace [11.70 %] - Steep/Whirlpool 20.0 mi Hop 4 33.5 IBUs - 35.00 g Ella [16.50 %] - Steep/Whirlpool 20.0 min, 90.2 Hop 5 23.7 IBUs - 1.0 pkg Voss Kveik Ale Yeast (Lallemand #- ) [50.28 ml] Yeast 6 - - Mash Schedule: Robobrew Mash and Sparge Full Body Total Grain Weight: 5.00 kg ---------------------------- Have some old hops to use up 6 Link to comment Share on other sites More sharing options...
iBooz2 Posted February 16 Author Share Posted February 16 At last, I have some WLP-004 Irish Ale yeast on hand, picked up two Pure Pitch NextGen packs today. Got everything now in stock for a double batch (44 L) of my Guinness clone which I will probably mash and cube next Monday. It took so long for this yeast to hit my supplier that I am going to make an overpitch starter from the first pack and keep it in my own yeast vault for the foreseeable future. Looking forward to drinking this beer in the cooler months of this year. Hell, I might even do a stout (first time since forever) and bottle it up for the long term to drink in the winter of 2025. 7 Link to comment Share on other sites More sharing options...
ben 10 Posted February 17 Share Posted February 17 21 hours ago, iBooz2 said: of my Guinness clone which I will probably mash and cube next Monday. Ohh, I love a stout, might need to make one again soon 4 Link to comment Share on other sites More sharing options...
iBooz2 Posted February 19 Author Share Posted February 19 (edited) Brew day today, Batch #113 AG #70 my take on @stquinto 's Guinness clone. it will not come in as dark as I wanted as I ran short of roasted barley, needed 900 g and only had 862 in stock. Did not need any lactic acid to get PH down as the dark grains, salts etc. added - CaCl2, MgS04 and CaSo4 helped to get a PH of 5.2. For some reason I chose a full long hop sock today (which I never do) and of course it was touching the bottom during the boil and melted a hole, hop matter went everywhere when I lifted it out. For the first time ever, I had as near as damn it boil-over. Was just about to go inside to make a cuppa and just caught it out of the corner of my eye so quickly killed the gas and saved the day. Foam / scum climbed right up about 25 mm over then edge of the Nano, but the surface tension somehow held it there and stopped it spewing onto the shed floor. The loose hop matter amplified the boiling and foam. Pic of the hop sock looks like a tropical weaver birds' nest when I hold it up. Dunno why I grabbed that long hop sock when there were plenty of half socks and quarter socks ready for the job. It meant I had to strain the wort into the cubes to collect any hop matter that was suspended in the liquid. Turns out there was not too much actually so all good there. Just hope my change of cubing routine has not introduced any bugs. This beer/stout will be fermented with WLP-004 Irish Ale Yeast. Recipe predicted IBU=40, EBC=61, ABV=4.5% BU:GU=0.87 I was one point up on pre-boil SG and two points up on post-boil SG so now it will be a 4.6% beer/stout. BHE predicted 81.3% but this batch came in at 84.77%. ME predicted 85% but this batch came in at 91.22%. Edited February 19 by iBooz2 5 2 Link to comment Share on other sites More sharing options...
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