Coopers Sparkling Ale Clone ?........anyone ??

[Beer O'Clock]

Gaining in confidence now. I am ready for my first EB in 10 years ! Does anyone know of a recipe for a Coopers Sparkling Ale Clone ?
I have trawled through the Forum and cannot find it, if one has already been posted.

[EoinMag]

Gaining in confidence now. I am ready for my first EB in 10 years ! Does anyone know of a recipe for a Coopers Sparkling Ale Clone ?
I have trawled through the Forum and cannot find it, if one has already been posted.

Go for a high gravity pale ale and use pride of ringwood hops as the aroma hops, you can't be too far off. Also culture yeast from a coopers bottle for the yeast.

[Manx Guy]

Hi!

Found this on a google search:
Coopers Sparkling Ale
(5 gallons, extract with grains)
Ingredients
6 lbs. Coopers light unhopped malt extract
0.50 lb. crystal malt (60° Lovibond)
1 lb. Belgian candie sugar (white)
4.75 AAUs Pride of Ringwood pellet hops (1/3 oz. at 9.5% alpha acid
4.75 AAUs Pride of Ringwood pellet hops (1/2 oz. at 9.5% alpha acid
4.75 AAUs Pride of Ringwood pellet hops (1/2 oz. of 9.5% alpha acid)
1 tsp. Irish moss
1 cup corn sugar to prime
Yeast culture from two bottles of sparkling ale or Coopers Homebrew Yeast or YeastLabs A01 (Coopers Ale Yeast)
7/8 to 1 cup corn sugar to prime
Step by Step
Steep specialty grains in 3 gallons of water at 150° F for 45 minutes. Remove grains and add malt syrup. Bring to boil for 30 minutes. Add 0.33 oz. Pride of Ringwood pellet hops. Boil 30 minutes, then add candi sugar and Irish moss.

Boil for 15 minutes and add 0.50 oz. Pride of Ringwood hops. Boil for 13 minutes and add remaining hops. Boil for two more minutes and remove from heat.

Cool to about 70° F and transfer to fermenting vessel with yeast. Ferment at 64° to 70° F until complete (about 7 to 10 days), then transfer to a secondary vessel or rack into bottles or keg with corn sugar.

All-grain version:
Omit extract and mash 7.5 lbs. Schooner or Harrington two-row pale malt with crystal malt in 8.5 quarts of water to get a single-infusion mash temperature of 150° F for 45 minutes.

Sparge with hot water (170° F or more) to get 5.5 gallons of wort. Then bring to boil and use the above hopping and fermentation schedule.

OG = 1.050
FG = 1.006
IBUs = 25



Hope it helps!
Might try it myself! Let us know how you get on...

Guy

[Beer O'Clock]

Thanx Manx Guy.
I too found this one after posting my original request.
Any idea what the 'speciality grains' would be ?

[Manx Guy]

Hi,

Light coloured crystal malt - I'm sure this is used to give it that 'golden' colourt and add some extra malty flavours...

[steve_flack]

IIRC it 3-5% light crystal the rest being two row malt. You could use some sugar to get the dryness but a low mash temp and the right yeast should get you there. Coopers do not use any sugar except for priming.

Mash low for dryness - about 63-64C 90 minutes.

One hop addition for bitterness - Pride of Ringwood for about 30IBU. No late hops.

Use the Coopers yeast from the bottle - the dry yeast IS NOT the same. Ferment around 18-20C no warmer unless you like Banana

I've used the yeast from the bottles and a similar grist and it comes out very similar. I changed the hops and added late hops though so the hop flavour was much stronger. The yeast recultures very well but isn't very flocculant and is a bit loose in bottles. It's rather attenuative and fruity. Nottingham would be a poor substitute and I think the real yeast would be essential if you're trying to clone the beer.

[Manx Guy]

Hi, Steve

Thanks for your input... I have had varying amounts of success trying to reculture the yeast from bottles of Coopers Pale Ale...
I think I've managed to crack it with my mmost recent attempt, however I paln to do a 'test' with the yeast on a 4litre batch of extract pale ale to see if I like the resulting beer... the unhopped starter FG sample tasted fruity - whihc I assume was a characteristic of the yeast...

However I'm thinking of using centenial hops (similar AA%) with a single addition in the trial to save my POR hops for the real deal...
I've also noticed that it willl ferment at quite low tempratures (15-18c)...
I'm keen to see how anyone else gets on with an extract 'clone'...


Guy

[Beer O'Clock]

Thanks everyone.
I will let you know how it turns out.

[Beer O'Clock]

Just an update.

I used the above recipe with the exception of the yeast. I used dried Coopers.

I have just tried my bottled product. I have posted in the 'What are you Supping....' thread, that, although it needs more time, it is showing all the right signs of being close to what I was after. I think it needs another couple of months to mature (it's had 5 weeks so far).

Further updates to follow.

[Manx Guy]

Hi,

Sounds promising...
Where did you source your POR hops from?

Cheers!

Guy

[Beer O'Clock]

Hi,

Sounds promising...
Where did you source your POR hops from?

Cheers!

Guy

Ooops ! Forgot to mention the other change.......25g of Cascade plus 15g of Cascade then 15g of Styrian Goldings.

Could not find POR in pellets.

[EoinMag]

Hi,

Sounds promising...
Where did you source your POR hops from?

Cheers!

Guy

Ooops ! Forgot to mention the other change.......25g of Cascade plus 15g of Cascade then 15g of Styrian Goldings.

Could not find POR in pellets.

You can get POR as finishing hops they come in tea bags containing 12.5g of hops. I'm gonna use them in a pils soon.