First Partial Recipe, need advice from pro's

[AidanMatthews]

Hey guys,

so ive been thinking hard about my beer whilst tasting and decided Dextrin and Malto Dextrin is the cause of my
"homebrewish taste" that sour tangy flavor that most dont like.

So im ditching BE and BE2, and ditching Brewcrafts Brew enhancers, BE2 however seems to be the better of all of them.

I have designed a partial mash/extract with beersmith and i want somone to provide feedback. i think i got the numbers/setup done ok.

Here it is.

Coopers Pale Ale clone.
OG - 1048
FG - 1012
IBU = 37
Boil size ~ 10 - 15L (unsure)
batch size = 21L

1.5 KG Coopers Light Malt Extract
1.20 KG Pale Malt
0.50 Bairds Pale Crystal Malt
0.45 Weyerman Pilsner Malt
0.30 Bairds Torrified Wheat.

Hops
30gm PoR (10%) 60min
10gm PoR (10%) 2min

Mash In, 5.6L @ 74*C - Target strike is 66*C
-Mash 1 hour
Batch sparge (mash out with 8.5 litres)



unsure about hops?

is this going to be hoppy enough?

Any suggestions?

do i have the malt type correct?


*edit yeast will be from can or cultured CPA

[bullfrog]

I'd be ditching the 2 minute addition and upping the first by ~5-10g. I'd also most definitely be going with a recultured Coopers yeast, that beer gets all its character from the yeast esters.

[AidanMatthews]

I have sat down and noted current differences between my cpa home brew and real thing,
i did basic cpa and BE2 kit before

cpa smells toasted, its either toasted wheat or barley i cant quite tell, but leaning to toasted wheat.
its also slightly more hoppy aroma side of things. Hence my final addition of PoR
Will torrified wheat give me the toasted aroma and taste?

the colour is darker than real thing but pretty close, does also mean the cpa tin is different to real thing

definiatly ditching the dextrose u can taste And smell the difference, its slightly sour and smells a bit more like alchohol fume smell than beer, however that could also be the yeast i used from the can

[rotten]

Not a pro but here is a few cents. Opt for your re-cultured CPA yeast or a better quality yeast. You will get a better brew than the coopers yeast in tin, if that;s the one you meant. Unfortunately I can't suggest a yeast but I'm sure someone else can. You will certainly notice the difference when you stop using enhancers or dex.
Cheers

[Bum]

I get more of a breadiness than toast from that beer myself but we all perceive things differently and you should definitely chase what you taste not what I taste.

I can't say either way how close your recipe will be but I will say you'll see a vast improvement on a k&k version. My gut is telling me that 500g of crystal is too much for a kit clone of this beer (in terms of nailing the original) but there isn't any real reason not to do it if you think it'll get you to what you're tasting.

I'll echo the above - the yeast profile drives this beer for me so reculturing from some bottles is the only way to go.

[AidanMatthews]

Good call, just did some reading might end up bit to much.
might go 300g crystal and up the base malt or pilsner

[drsmurto]

Agree with Bum, way too much crystal and given that you are using extract i would reduce it down well below even 300g.

CPA is a dry beer which is the result of mashing at low temperatures, lower at a guess than the extract is mashed at. So adding crystal will make it too sweet.

If you want to clone CPA then you want a dry beer.

POR is fine and nothing other than a bittering addition is needed.

Torrified wheat is unmalted wheat that has been flattened. I use it all the time in my English beers instead of malted wheat.

And if you want to get close to cloning CPA then you have to reculture the yeast. So much of the character of this beer comes from the yeast and the kit yeast is poo.

And whilst i am bashing you senseless with my opinion.... drop the IBU back to 28.

The hugely popular AG clone on AHB is ~94% ale, 5% wheat, 1% crystal (which in a 23L batch = 30g. 60 min addition of POR to 28 IBU. CPA recultured yeast.

I have tasted this recipe brewed by others and it is pretty much the same thing. Still not as dry but it takes a brave person to mash at 62-63C. OG 1.043 aiming for an FG of 1.006.

You wont get an FG that low adding so much crystal.

I don't want this response to seem like a personal attack on your recipe but the recipe on AHB is the result of years of tweaking by a respected brewer with a huge amount of experience.

So a few mins in beersmith making a few assumptions gives me this. All i have done is dropped the crystal down to 50g, and reduced the IBU a touch so its still close to your original plans.

1.25 kg Extra Light Dry Extract (5.9 EBC) Dry Extract 38.46 %
1.20 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 36.92 %
0.45 kg Pilsner (Weyermann) (3.3 EBC) Grain 13.85 %
0.30 kg Wheat, Torrified (3.3 EBC) Grain 9.23 %
0.05 kg Crystal, Medium (Bairds) (216.7 EBC) Grain 1.54 %
28.00 gm Pride of Ringwood [9.00 %] (60 min) Hops 28.1 IBU

10L boil adding the extract with 5 mins to go.

[AidanMatthews]

Dr smurto i havent won any awards so ur opinion is always apreciated.
last thing i want to do is make 22litres of beer i dont like hehehe

[AidanMatthews]

Dr Smurto

where do you get your grains from, there is beerbelly but i know there is another shop in northern suburbs aswell
been trying to google it but cannot find it.

[drsmurto]

Brewmaker at Holden Hill is the other one you are probably thinking about - Link