THIRSTY MATT Posted March 7, 2009 Share Posted March 7, 2009 g'day all, after a convo with my local brew shop bloke the other day,my minds been ticking over about coopers pale ale, which to my memory(please correct me if im wrong paul) IS : "pale malt or malts" and "pride of ringwood hops". so the convo was about why my locals recipe for a commercial beer used hersbucker as aroma hop and the other homebrew dude used saaz as the aroma hop or whatever it was..etc etc he said "DIFFERENT MEANS TO AN END".......so im thinkin "do these dudes just make this stuff up??". anyway...get to the point matt........i think RECIPE WISE, pale ale concentrate could be the most under rated concentrate for commercial recipes....i mean think about it...malt wise its good for ale or lager...it has australias most popular bittering hop and the rest of the flavour is added by you. either through fermentation/yeast or by aroma hops. id even think about putting it on the can paul...."great starting point for many commercial recipes!" or something like. am i making sense here paul.....or am i way off???? actually, my ticking mind has another question,,,,is cluster hop used in any coopers beers or concentrates?? and how would describe the cluster hop...do you use this hop??? cheers matt Link to comment Share on other sites More sharing options...
PB2 Posted March 7, 2009 Share Posted March 7, 2009 At the moment, the only aroma hops used in our commercial beers are Saaz, excluding Vintage as its recipe changes every release. Plenty of people use the Lager or the Pale Ale homies as a base for various recipes. The Lager contains 100% pale malt with a bitternes of 390 while Pale Ale is pale malt with a smidge of wheat and a bitterness of 340. Cluster has fallen out of favour these days. It was the hop used in XXXX bitter but I don't know about now? I'm told that Cluster from the USA has a different character than Cluster from Aus. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted March 7, 2009 Author Share Posted March 7, 2009 thanks paul, one more though if ya can.......what hops are used in the original lager concentrate? cheers matt Link to comment Share on other sites More sharing options...
PB2 Posted March 8, 2009 Share Posted March 8, 2009 PoR is used in Original Series Lager. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted March 9, 2009 Author Share Posted March 9, 2009 thank you!!!!! :lol: hope you dont get in the mud for telling us all that you do! cheers matt Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted March 14, 2009 Author Share Posted March 14, 2009 hi all! paul,is the sparkling ale concentrate just pale malts and the one bittering hop????? im making my beers to 25litres and i thought seeing as the bitterness is higher in sparkling as compared to aussie pale ale, that it might be a better base for my recipes? im using concentrates that are just malt n PoR hop, and i add an aroma hop,im playing saaz n cascade at the moment. cheers matt Link to comment Share on other sites More sharing options...
PB2 Posted March 15, 2009 Share Posted March 15, 2009 Yes, you may find that the Sparkling Ale kit gives you a more appropriate bittering level. Alternatively, you could use the lower bitterness kits then boil some malt extract with hop additions at; 30mins = bitterness, 15mins = flavour and flamout = aroma. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted March 16, 2009 Author Share Posted March 16, 2009 thank you paul! i may give the little boil a go! cheers matt Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted April 20, 2009 Author Share Posted April 20, 2009 hi guys n girls, i just tasted a well chilled 3.5 week old "bottle" of my recent "use of pale ale as my base for recipe". it was made to 25 litres with be1, i stirred in a teabag of cascade hops just before i added the cold water and i used a *saf s-23 lager yeast*. @ 25 degrees n brought down to 14 over 30 odd hrs, fermented at 14 for 14days for a final gravity of 1008 from 1034 (that seemed pretty quik to get f.g. after 14 days but anyway). . then i chilled/cleared it in 2nd fermenter for 6 days before keg/bottling. SO: its not what i want, nice lawnmower beer but come out a little too clean and lacking a little flavour. i definately like my beers pale but i need to be using ale yeast i think??? some sort of yeast flavour is probably what im missing!?!? also the hop flavour wasnt quite right...???.....maybe ill do the hot water thing with the hops next time or just drop em in with yeasts but up the dosage???..maybe i squeezed the grubby acids outta the hops when i stirred em? anyway i got one on now using sparkling ale as my base so i can keep my bitterness levels up at 25 litres! ...still gun shy from WYEAST.....ever since my new k mart t shirt got belgian ardeened.....i swear i didnt smack it that hard!!! anytips on a wyeast for a sparkling ale with b.e.2 at 25 litres...n maybe a handful of saaz? or should i just stick with the belgian ardene?( i love belgian pales!) cheers matt p.s. if i wright in here too much paul you have two choices...just let me know n i wont bore everyone(or overload the website) OR stop making sparkling ale!!! ....everytime i drink sparkling i get this massive urge to post in here man! :lol: Link to comment Share on other sites More sharing options...
PB2 Posted April 21, 2009 Share Posted April 21, 2009 Making up a 1.7kg can to 25litres will dilute, bitterness, flavour, colour, alcohol. So it's fair to say that diluting carries the potential to disappoint :( What style/type of beer (outcome) do you have in mind? Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted April 21, 2009 Author Share Posted April 21, 2009 hi paul, im happy to dilute alcohol.....id like to make either a mid strength FLAVOURSOME PILSENER OR LAGER...or a belgian pale ale..mid strength! cheers matt Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted April 21, 2009 Author Share Posted April 21, 2009 DUDE....i dont know what the hell i want... :lol: ill get there, the experimenting is fun!! Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted May 24, 2009 Author Share Posted May 24, 2009 hi all, just an opinion to share after my latest tasting.... the sparkling ale kit in my opinion is FANTASTIC for making a mid strength beer!! the bitterness is just right for me! sparkling ale + 1kg of BE2 or BE1 too 25litres......your choice for hopping or yeasts! (i used BE1 and 12g of saaz n lager yeasts at 11 degreez,,,,needs 24g saaz me thinks!) cheers matt Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 24, 2009 Share Posted May 24, 2009 Careful Matt! You're messing with perfection there. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted May 24, 2009 Author Share Posted May 24, 2009 lol, i know.....but i want a mid strength with flavour! pauls way is more sensible.."cut back on fermentables, dont add more water!" but i was being a tight ass,,,I will try the same recipe with liquid yeasts and liquid malt n more saaz next time! fill ya in in a coupla months! cheers matt Link to comment Share on other sites More sharing options...
Luke Posted May 25, 2009 Share Posted May 25, 2009 Hey Matt, I'm interested to know what you call mid strength? I've been making lots of ales lately that are around the 6.5% mark. (That's about my normal beer strength at the moment) I made a mid strength that came out at about 3.5%. I reckon around 3 to 4% is my mid strength range. Link to comment Share on other sites More sharing options...
Coopers Dad Posted May 26, 2009 Share Posted May 26, 2009 Hi Luke I like a beer with a kick can you give me some of your simple recipes? Hi Matt I have not tried useing any hops yet how do you use them? Do you leave them in the tea bag or rip open? Link to comment Share on other sites More sharing options...
PB2 Posted May 26, 2009 Share Posted May 26, 2009 What do you mean by "a kick"? High alcohol, more body, high bitterness, lots of hop aroma, lots of other esters or do you like to drink it from a footy boot :) Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted May 27, 2009 Author Share Posted May 27, 2009 hey guys, luke,,bout 3.6 - 3.8% mate! coopers dad there is different ways of adding hops, with and without the bag. paul is the best one to ask mate, tell him a beer ya like n he will point ya in the right direction! yuo can put tea bag or pelletts in hot water n "steep' the hops then strain into fermenter when mixing up or you can just drop the bag in dry before pitching yeast! you will be adding flavour and aroma to your beer by adding "late". if you want to add more bitterness ya boil your bittering hop with some malt,luke or paul will have to help ya on that one!! cheers matt Link to comment Share on other sites More sharing options...
Coopers Dad Posted May 27, 2009 Share Posted May 27, 2009 Hi All Alcohol and body my favourite shop beers are Sparkling,Stout and Vintage. (All Coopers) Link to comment Share on other sites More sharing options...
PB2 Posted May 27, 2009 Share Posted May 27, 2009 Did a bunch of strong ale recipes in the Dec' 2004 newsletter: http://www.coopers.com.au/club/default.php?tag=newsletter Also, some stout recipes in the Jul' 2004 newsletter. Some extra strong beer recipes here: http://www.coopers.com.au/homebrew/makeBeer.php Link to comment Share on other sites More sharing options...
CATpAW Brewing Posted May 29, 2009 Share Posted May 29, 2009 hey Matt. Getting back to your original issue on CPA hop addition if I understood your posting correctly: after a lot of experimentation, my brew buddy and I have settled on Coopers Aussie Ale + BE 2 + 250g pale malt powder + Hallertau hops (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) We've found that fresh flowers beats plugs, which beats pellets hands down. We're not really trying to emulate CPA, but it's not too far away, and we think it has exceptional balance whilst still having a good breadth and depth of flavour Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted May 29, 2009 Author Share Posted May 29, 2009 cheers mate! ive always thought about using hallertau...then again ive thought about many things n never got around to em! the pale ale is a beauty, i definately gotta get back to using it! i really think the "smidge of wheat malt" (as paul refers to it) makes a difference!! might go surf "hallertaus' characteristics now.... your a bugger catpaw, i gotta work tomorrow but now im gonna be up all night thinkin bout beer! :lol: matt Link to comment Share on other sites More sharing options...
PB2 Posted May 29, 2009 Share Posted May 29, 2009 Think it, Drink it! Mmmm Beer... Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted May 29, 2009 Author Share Posted May 29, 2009 :lol: :lol: :lol: that post had a lil cheer about it paul..........your on it arent ya?? your down in your little brew/computer room alone listenin to either ac/dc or creedance or some classic rock outfit............drinkin "PB ale". Link to comment Share on other sites More sharing options...
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