CATpAW Brewing Posted June 12, 2009 Share Posted June 12, 2009 Coopers Pale Ale is arguably one of the world's finest. Having had a long relationship with this beer, and as a home brewer, it is only natural that I want to develop my own recipe that, whilst not matching CPA, brings me as much sensory pleasure in a style that is similar. I posted this recipe somewhere else and is currently what I am drinking: "Coopers Aussie Ale + BE 2 + 250g pale malt powder + Hallertau hop flowers (steeped and added when pitching). Fermented at 18 - 20 deg C for 6 - 7 days ( I think this temp sees both the lager and ale yeast activited and produces less esters) " I would like to see a cross section of recipes and techniques added to this post. In particular, it would be great if anyone could add a recipe that they reckon has cracked it as a clone for CPA Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted June 12, 2009 Share Posted June 12, 2009 hi catpaw, my bro inlaw made the first coopers pale ale in the family when it first came out and it WAS BETTER THAN WHAT COOPERS MAKE!! he used the coopers direction of CAN + BE2 , he fermented at about 24-26 degrees. the yeasts in the homebrew kit is different from the commercial yeast. paul said he got as close to the commercial yeast as he could using a dry yeast,,,,,,,which i guess means the commoercial is brewed using a liquid yeast. pale ale is pale malt with a "smidge of wheat malt" (they are pauls words). it has only the one hop, PRIDE OF RINGWOOD added early in boil as bittering hop. the fruity ,bready or any other flavours that you get from commercial pale ale are a result of FERMENTATION/ YEAST FLAVOURS. therefore ya might wanna ask paul about a liquid yeast strain close to the one they use??? dont want to sound like a know all mate, but ive hit paul up heaps of times n these are the answers ive got...... :lol: , ill stand to be corrected on em though,i dont have elephants memory!! :lol: cheers matt p.s. i never could reach the hieghts of bro inlaws first batch.....was just an ace of a brew!! :cry: Link to comment Share on other sites More sharing options...
PB2 Posted June 13, 2009 Share Posted June 13, 2009 I want to keep "Recipe Resource" neat and tidy so people can easily find what they might be looking for. So, we need to sort out this post's heading. Is it Coopers Pale Ale recipes that you want in here or Australian Pale Ale recipes? Coopers Pale Ale is a beer while Australian Pale Ale is considered to be a style, encompassing Coopers Mild Ale and Coopers Sparkling Ale as well. or Did you just want this to be recipes using the International Series Australian Pale Ale HB kit? Link to comment Share on other sites More sharing options...
CATpAW Brewing Posted June 13, 2009 Author Share Posted June 13, 2009 hey Paul. Yeah, I get that. So, if I have to pick one recipe heading and a specific thread, why don't we make it Coopers Pale Ale. I reckon the challenge for you then is to give us homies some insights into matching CPA, without giving away too many of the family secrets. Link to comment Share on other sites More sharing options...
PB2 Posted June 14, 2009 Share Posted June 14, 2009 The commercial beer only uses PoR hops at the start of the boil - no aromatic hopping. Try these two mixed to 23 litres: 1.7kg Australian Pale Ale 1kg Brew Enhancer 2 1.7kg Australian Pale Ale 500g Light Dry Malt 250g Sugar Try them both with the kit yeast then with the Coopers commercial ale yeast culture, fermented at 18C. Link to comment Share on other sites More sharing options...
TimD1525228520 Posted February 21, 2010 Share Posted February 21, 2010 Gents, New to the game and keen to learn, I have just pitched another CPA following the alternative recipe suggested here (500g LDM and 250g Dex). Can you advise what the general result should be compared with the standard BE2 recipe? The first brew i undertook just before Chrissy follwed the standard and i was really happy with the result. Have now ventured to try the alternative and was wondering how they will compare, Many thanks for anyones thoughts? Tim Link to comment Share on other sites More sharing options...
PB2 Posted February 21, 2010 Share Posted February 21, 2010 The second recipe, being just LDME and Dex/Sug, should ferment to a slightly lower FG (closer to the FG of the commercial ale). Link to comment Share on other sites More sharing options...
TimD1525228520 Posted February 23, 2010 Share Posted February 23, 2010 Paul and gents, I ended up mixing a CPA on Sunday lunchtime following the 1.7 kg CPA, 500g LDME and 250gm Dex recipe as described. The enclosed yeast was pitched at about 26deg which is a little on the high side. Sunday was 35 deg here in sydney and even with three trays of ice couldn't bring the temp down lower and wanted to pitch the yeast ASAP as suggested in the directions. I have been trying to lower the temp of the vessle for the past 24 hours in a larger container with bottles of frozen water. Have since been able to drop the temp down to 22deg for the last 18 orso hours. As at Tues 6pm (approx 54 hour ferment...quick aye) drawn off a vial and popped in the hydrometer for a SG of around 1.010. OG was 1.030. What are my options considering the SG has dropped to perhaps near FG? Should i continue to chill the vessle and hope for further fermentation at the lower temp or will i ust bottle up once the SG stabilises? It tastes OK...the standard fruity notes of CPA and a slight bitterness that is not unpleasant? Appreciate any input from the lads Tim Link to comment Share on other sites More sharing options...
TimD1525228520 Posted March 17, 2010 Share Posted March 17, 2010 Gents, I have just been able to chill off a few bottles of the modified CPA recipe discussed above. What can i say...i am impressed with the reduced "fruit" and slightly more 'beery' flavour than the standard CPA+BE2 recipe. Will be returning to this one thats for sure and would recommend this one to tasters as an all rounder worthy of slinging to the lads when they pop over. Reviews from some such thus far have been positive, Paul...any more variations on the theme that you would recommend to the L platers amongst us? I would say at this stage that the modified recipe ranks over the BE2 recipe at this stage but would appreciate any other suggestions you or the chaps may have TD Link to comment Share on other sites More sharing options...
Dutchbrew76 Posted March 17, 2010 Share Posted March 17, 2010 hi all, I'm about to put a pale ale down using a can of CPA + Brewcraft no 76 pale ale enhancer might also want to try this one (sorry paul like the BE2 version but LHBS doesn't stock BE2 and prefer to support him than woolies or coles) Link to comment Share on other sites More sharing options...
weggl Posted November 16, 2011 Share Posted November 16, 2011 Made this. CAN PALE ALE BE2 100DEX US-O5 YEAST 23L tasted at one month, quite nice, a little on the sweet side, but i am not a fan of Coopers Pale Ale but this had enough difference to please me. Maybe it was the US-05 Yeast that made the difference. Will let youall know at 2 months. Weggl Link to comment Share on other sites More sharing options...
LeCoq/Rooster Posted January 9, 2012 Share Posted January 9, 2012 The commercial beer only uses PoR hops at the start of the boil - no aromatic hopping. Is the PoR steeped? if so, how long and how many grams? thanks Link to comment Share on other sites More sharing options...
PB2 Posted January 9, 2012 Share Posted January 9, 2012 The commercial version has PoR added toward the start of the boil. Link to comment Share on other sites More sharing options...
Muddy Waters Posted January 9, 2012 Share Posted January 9, 2012 Your quote actaully answers your question Dene. The POR is used at the start of the boil for bitterness. Late additions and dry hopping would be steeped or added for aroma. Link to comment Share on other sites More sharing options...
Hairy Posted January 9, 2012 Share Posted January 9, 2012 Dene, if you are trying the recipes set out in Post #5 then the Australian Pale Ale kit has already been bittered with POR. No need to add any additional hops. Link to comment Share on other sites More sharing options...
daggersNZ Posted February 11, 2012 Share Posted February 11, 2012 Try these two mixed to 23 litres: I just signed up to say thanks for these recipes. CPA is probably my favorite retail beer (they have stopped selling it at the local supermarket though [annoyed] and I wanted to try replicate it in my next batch. cheers! Link to comment Share on other sites More sharing options...
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