Clinster Posted April 29, 2007 Share Posted April 29, 2007 Hey all Tried this Golden Ale today and it tasted great. I liked the sweet malty taste. Is there a coopers home brew that i can try and or modify to get a similar taste? Link to comment Share on other sites More sharing options...
Dr Smurto Posted April 29, 2007 Share Posted April 29, 2007 I had a nice brew down that is close to the JSGA. 1 tin Thomas Coopers Sparkling Ale 1.5kg Coopers pale liquid malt extract 15g @ 15mins 15g @ 5 mins 15g dry hopped in secondary Kit yeast 8L of water, add the liquid malt bring to the boil. Add hops as above (time is given as minutes from the end of the boil). 1 week primary ferment at 18degC, rack, dry hop and leave for another week. Bulk primed with 170g dextrose. Leave a month and then enjoy. Mine have been in the bottle for 4 months now and just keep getting better. Cheers DrSmurto Link to comment Share on other sites More sharing options...
PB2 Posted April 30, 2007 Share Posted April 30, 2007 Dr. Smurto, sounds good! Can we assume that your hop addditions are Amarillo? Link to comment Share on other sites More sharing options...
Clinster Posted April 30, 2007 Author Share Posted April 30, 2007 Sorry forgot to add that im a newbie only done about 4 brews so all of what you explained was a bit over the top. Is there an easier way to explain the process!? Cheers Heaps! as im keen to try it! Link to comment Share on other sites More sharing options...
Dr Smurto Posted April 30, 2007 Share Posted April 30, 2007 :oops: Amarillo it is. Cant get enough of this hop! Clinster. Its a pretty simple brew. Walk ya thru it. Put 8L of boiling water into a pot. Add the liquid malt extract, stir and once its boiling again add the 15g hops. Let it simmer for another 10 mins and then add another 15g of hops. Wait another 5 mins and then turn off the heat. Stir in the contents of the Coopers Sparkling Ale can. Cool this down using your preferred method (I get 3 of those esky blocks in a sink of water and sit the saucepan in it for 15 mins). Add to fermenter, top up to 23L. Pitch yeast at 18-20deg and leave to ferment for 7 days. Rack (transfer via food grade tubing) to another fermenter and add another 15g of hops directly to the barrel (or tie them up in a small piece of pantyhose). Leave for another 7 days and then bottle as usual. If you dont have a 2nd fermenter or dont want to rack, simply drop the hops into primary once fermentation is done (~7 days). Leave 7 days and then bottle. Pretty easy. A little bit of extra effort is worth it! If you dont have a pot big enough to boil 8L then do 4L and add only half the tin of malt. Continue as above. Cheers DrSmurto Link to comment Share on other sites More sharing options...
PB2 Posted May 1, 2007 Share Posted May 1, 2007 If 4 litres is too much for you, reduce the boil to 2 litres. Just bring to the boil 1/2 of the 1.5 kg Malt Extract in 2 litres and make the hop additions with the first 15g for 15mins then remove from the heat and add the next 15g then let steep for 15-20mins. Strain into the fermenting vessel and mix in the rest of the malt extract and Home Brew Kit. Add water to the 18litre mark and give a good stir then check the brew temperature. Add cold water as neccessary to bring the brew temp down to 18-20degC. (Have about 3-5 litres of cold water ready in the fridge.) In isolation, there is no requirement to boil Coopers Malt Extract and Home Brew Kits. Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 22, 2009 Share Posted September 22, 2009 I'm thinking of having a go at this recipe. I see that 18 degrees is recommended for fermentation but was wondering what the ideal temp is for when I have racked it into secondary? Link to comment Share on other sites More sharing options...
PB2 Posted September 22, 2009 Share Posted September 22, 2009 Depends on your purpose for racking. If it is just for clarifying prior to dropping it into keg then force carbonating - you may as well chill it down to 1C. If you are looking to ferment it further in secondary - 18C will do the job. Link to comment Share on other sites More sharing options...
Luke Posted September 22, 2009 Share Posted September 22, 2009 I used to rack, and I thought it was the extra something that made my beer really good.....Then I heard a podcast with Jamil Zainasheff saying it was a waste of time. So I didn't rack and guess what, my beers are still really good! :roll: Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 22, 2009 Share Posted September 22, 2009 I've no great desire to rack it but was just going blindly by Dr Smurto's recipe which says to "rack, dry hop and leave for another week". What would be the alternative method for the dry hopping stage if I wasn't to rack? Link to comment Share on other sites More sharing options...
PB2 Posted September 22, 2009 Share Posted September 22, 2009 Geez Luke. From the day I started work at Coopers, I've been saying that racking is generally a waste of time and it takes Jamil's dribble to finally convince you. :roll: Even Frank (our homebrew hotline dude) racked every brew when I first started here. I asked him why. He said risk of autolysis. I said pffft!! These days, he doesn't rack :wink: Having said all that, racking has its place. I like to rack messy brews off primary eg. a RIS. Also, not a bad idea to rack if fermenting a high alcohol brew and pitching a second yeast (like champagne yeast). Rack from a fermenting tub that has a heating source at the base - but the best answer here is moving the heat source, not racking. Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 22, 2009 Share Posted September 22, 2009 Ok, racking is out! So..... What would be the alternative method for the dry hopping stage if I wasn't to rack? If I am to use the suggested recipe and hopping methods but remove the racking stage would I just dry hop towards the end of fermentation? Link to comment Share on other sites More sharing options...
PB2 Posted September 22, 2009 Share Posted September 22, 2009 Maybe racking is the best solution for you if you dry hop? Just depends on your technique... How long do you like to keep the hops in contact with the brew? Are you using pellets, plugs, whole flowers? Are you planning to keg it? Do you have some kind of cage/bag for holding the hops? Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 22, 2009 Share Posted September 22, 2009 I've never hopped anything I am so haven't got a technique yet. My questions relate to the brewing method described by Dr Smurto in the opening post. I assume he is talking about using pellets. I'll be bottling it and will purchase a hops bag for the dry hopping stage if necessary. I really don't have much idea about hops or what the method of dry hooping he suggests adds to the brew. All I know is that I recently tried a Golden Ale and found it noe to offensive and added it to my brewing wish list. Any recommendations, tips or alternative methods of achieving a beer in the style of JSGA would be appreciated. I am still a few weeks off having a go at it as I already have a pilsener on the go and a sparkling ale next in line. I just like to plan ahead as I like to buy enough for a few brews when I have to make the hike to my nearest home brew supplies store. Link to comment Share on other sites More sharing options...
Luke Posted September 22, 2009 Share Posted September 22, 2009 Geez Luke. From the day I started work at Coopers' date=' I've been saying that racking is generally a waste of time and it takes Jamil's dribble to finally convince you. :roll:[/quote'] I'm pretty open to suggestions! - Read - Gullable! Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 2, 2009 Share Posted December 2, 2009 1 tin Thomas Coopers Sparkling Ale 1.5kg Coopers pale liquid malt extract 15g Amarillo @ 15mins 15g Amarillo @ 5 mins 15g Amarillo dry hopped in secondary Kit yeast 8L of water, add the liquid malt bring to the boil. Add hops as above (time is given as minutes from the end of the boil). 1 week primary ferment at 18degC, rack, dry hop and leave for another week. Bulk primed with 170g dextrose. Leave a month and then enjoy. Mine have been in the bottle for 4 months now and just keep getting better. I've had this in the bottle now for about 6 weeks done to this recipe (Although from memory I think I accidently dry hopped 25g instead of 15g after a week of fermentation) and I have to say it is a pretty fine drop indeed - Highly recommended! Nice one Dr Smurto! Link to comment Share on other sites More sharing options...
PB2 Posted December 3, 2009 Share Posted December 3, 2009 and the hop would be, what..... Amarillo?? You've got a boil going on there. What did you include in the boil, some of the Light Malt Extract perhaps?? Me out, off to the cricket 8) Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 3, 2009 Share Posted December 3, 2009 Yes Amarillo it was :oops: . I reduced the volume as per a suggestion of yours Paul (Earlier in the thread). Sorry for the lack of info - I left it out as it was already covered earlier in the thread. The boil is covered there too. Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 4, 2009 Share Posted December 4, 2009 On the subject of amarillo, I have just tasted another winner. I did a "Fruit Salad Pale Ale" as per Pauls recipe in the December 2006 newsletter (http://www.coopers.com.au/media/files/1790.pdf). Beautiful! Is has only been in the bottle a few weeks so it is still a little green but it showing signs of being a gold medal drop. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted December 4, 2009 Share Posted December 4, 2009 Muddy im heaps big on tasting my brews early and reguarly.......ya miss heaps if ya dont!!! when im keggin i find even more so that, SOME BEERS peak early! im even making LAGERS with extra grain that are peaking in the keg at 3 weeks n the like! and :lol: when its peakin ............................I TEND TOO NEED DAYS OFF WORK! cheers mate matt Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 4, 2009 Share Posted December 4, 2009 Yeah I like to have a first taste at 2 or 3 weeks and sometimes it's love at first sight but others it takes a few more weeks (or months!) to get that warm and fuzzy feeling. While I always stash at least a cases worth away for longer term enjoyment I still enjoy the early taste. It is a great way of following the beers evolution from something ordinary to something you want tell the world about (Which you can't really because there's not enough to go round :lol: ) Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted December 5, 2009 Share Posted December 5, 2009 .....................and ya dont really wanna share it anyway!! Link to comment Share on other sites More sharing options...
weggl Posted January 23, 2011 Share Posted January 23, 2011 Muddy ,I Made ASQ/G ALE 1 can Coopers Pale Ale 500LDME 500LDME/Wheat 15gm Amarillo for 15 min 15gm Amarillo at 5 min 12gm Amarillo at flame out 12 gm Cascade at flame out Love the flavour but has a lousy head You reckon about Dr Smurto\u201ds is the go. I have not seen Coopers Pale Liquid Malt E xtracy at Big W. Do you know if they sell it. Warren Link to comment Share on other sites More sharing options...
weggl Posted January 23, 2011 Share Posted January 23, 2011 I Made ASQ/G ALE 1 can Coopers Pale Ale 500LDME 500LDME/Wheat 15gm Amarillo for 15 min 15gm Amarillo at 5 min 12gm Amarillo at flame out 12 gm Cascade at flame out Love the flavour but has a lousy head You reckon about Dr Smurto\u201ds is the go. I have not seen Coopers Pale Liquid Malt E xtracy at Big W. Do you know if they sell it. Warren (This is the second post on same subject, could not find it so here goes again) Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 23, 2011 Share Posted January 23, 2011 You really need to give your beer a few months in the bottle for a killer head. Dr Smurto's recipe is very good. Like the Thomas Coopers range you will need to get the Coopers Malt Extracts at a Home Brew Store or order them from the Coopers Store (20% off for all of January). You could use dry malt but you'll still need to go to the home brew store to get wheat malt. Link to comment Share on other sites More sharing options...
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