There's been alot of CPA recipes back and forth on this forum for ages, but I wanted to start this thread with the aim of formulating a definitive Coopers Pale Ale extract recipe.
I'm a huge fan of this ale but I haven't ever looked at doing a true clone - probably because there's always some in my fridge.
Anyway, CPA is really interesting because it SHOULD be easy to replicate -one hop variety, we can get the yeast easily, and there's no secret ingredients. But so far I haven't tasted any home brew that resembles it.
I've been thinking about a recipe lately and I'll post it shortly. Has anyone got a good extract recipe for this beer?
Cheers,
Pale
Coopers Pale Ale
Coopers Pale Ale
Coopers.
maybe it wont be close but i just put down-
200g Pale Crystal- steeped for 30 min
1 cooper pale ale can@flameout
1.5kg LDME
500g Dextrose
10 g goldings-beginning of boil
40g of northern brewer throughout boil
20 g cascade @flameout
US-56 (my last one that says 56!)
about 20 minutes ago..
OG-1060 @20C
any comments /suggestions would be handy
b
200g Pale Crystal- steeped for 30 min
1 cooper pale ale can@flameout
1.5kg LDME
500g Dextrose
10 g goldings-beginning of boil
40g of northern brewer throughout boil
20 g cascade @flameout
US-56 (my last one that says 56!)
about 20 minutes ago..
OG-1060 @20C
any comments /suggestions would be handy
b
You had me at dry hopping.
Good call PA, i havent come across the definitive recipe but from the result of the one and only extract attempt i made at it here is my current thinking.
Reminder of the recipe
1.5kg Coopers pale LME
1.0kg LDME
100g dried wheat malt extract
100g carared steeped
8g POR @ 60, 20, 5.
23L, CPA recultured yeast, 20C.
Thoughts;
1. Use the LME and drop the dried stuff, too thin otherwise.
2. Colour very close, maybe a touch too dark.
3. Drop the 5 min addition of POR and adjust hopping at 60 and 30. rwh suggested an IBU of 15 which to means seems a little low for CPA but thats just me.
4. Ferment as close to 16C as possible.
Cheers
DrSmurto
Reminder of the recipe
1.5kg Coopers pale LME
1.0kg LDME
100g dried wheat malt extract
100g carared steeped
8g POR @ 60, 20, 5.
23L, CPA recultured yeast, 20C.
Thoughts;
1. Use the LME and drop the dried stuff, too thin otherwise.
2. Colour very close, maybe a touch too dark.
3. Drop the 5 min addition of POR and adjust hopping at 60 and 30. rwh suggested an IBU of 15 which to means seems a little low for CPA but thats just me.
4. Ferment as close to 16C as possible.
Cheers
DrSmurto
Ive noticed that in the beers that i have used LDME the beer is much thinner, almost watery whereas the ones i have used LME i have a much maltier beer. Maybe thats also due to how fresh the extract is and the fact that LME is less processed.
So instead of the kg of LDME i would add the equivalent of LME.
So instead of the kg of LDME i would add the equivalent of LME.
I suspect that isn't what's causing the difference in fermentability. A little more staling, or other flavour overtones I can believe, but how can removing the last little bit of water change the fermentability?
Hmm... I was reading somewhere about the fermentability of extracts... I think it was in Charlie Papazian's Homebrewer's Companion. He was saying that extracts from different countries have different fermentabilities (Germany and Britain often being on the low side), and also ones from different companies within a country vary (loosely, country=type of malt, company=mashing schedule). I think Munton's was mentioned as one on the low end of fermentability, but I can't really remember the other details.
Hmm... I was reading somewhere about the fermentability of extracts... I think it was in Charlie Papazian's Homebrewer's Companion. He was saying that extracts from different countries have different fermentabilities (Germany and Britain often being on the low side), and also ones from different companies within a country vary (loosely, country=type of malt, company=mashing schedule). I think Munton's was mentioned as one on the low end of fermentability, but I can't really remember the other details.
w00t!
The LDME i bought from various HBS and all are generically labelled depending on who does the repackaging.
From a purely scientific point of view removing the last of the water from something as viscous as malt extract would require a large amount of energy and from a cost point of view would be easier to do by ramping up the temperature. Possible caramelisation?
But i do agree with you - the variability of extract is huge. I find that Coopers LME is a fairly predictable source and works for me every time. I have used Grumpys extract as well and i think its right up there with consistency and end result too.
One of the many reasons i am dropping of my esky and kettle this arvo to be fitted with taps/manifolds etc!
From a purely scientific point of view removing the last of the water from something as viscous as malt extract would require a large amount of energy and from a cost point of view would be easier to do by ramping up the temperature. Possible caramelisation?
But i do agree with you - the variability of extract is huge. I find that Coopers LME is a fairly predictable source and works for me every time. I have used Grumpys extract as well and i think its right up there with consistency and end result too.
One of the many reasons i am dropping of my esky and kettle this arvo to be fitted with taps/manifolds etc!
Also don't forget that LME is less fermentable by weight than LDME as some of the weight in LME is water.
1kg of LDME in theory should be more fermentable than 1kg LME
This would seem to counter some of the other opinions here, based on the reported results. I can only say that I have not done enough of my own 'research' to verify either way.
1kg of LDME in theory should be more fermentable than 1kg LME
This would seem to counter some of the other opinions here, based on the reported results. I can only say that I have not done enough of my own 'research' to verify either way.
Coopers.
Er, oh. I didn't realise what this was all about. We've done a CPA clone before:
http://www.homebrewandbeer.com/forum/vi ... 7488#47488
http://www.homebrewandbeer.com/forum/vi ... 7488#47488
w00t!
So for an AG:rwh wrote:Well, using the info from the famous Coopers whiteboard:Which is: 95% pale malt, 1% crystal malt, 4% wheat malt.Pale Ale 4600.40.200
4.6kg Pale Malt
200g Wheat Malt
40g Crystal Malt
10g POR @ 90
10g POR @ 20
10g POR @ Dry for 3 days
Mash for 90 min, boil for 90 min, cool and add cultured Pale Ale yeast, too easy!
rwh wrote:Nope, I haven't. I don't particularly like it... I mean it's an OK beer, but I'd rather something a bit more interesting... sorry
No need to apologise for your taste in beer, as long as by more interesting you arent referring to VB or the like 
I too prefer something a little more flavoursome than CPA these days, JSGA is my current commercial beer of choice.
As for dry hopping with POR, i am pretty sure thats not right for CPA. Leave the hopping at 90 and 20 and you should be right. Will be interesting to hear what an AG brewer does for a CPA clone - anyone tried? If so, i think its easy enough to convert an AG recipe into an extract.
Font is up and running, got 2 taps pouring an LCPA clone and the other a nice ESB. The JSGA clone is in primary now waiting to take the last tap.
Cleaning.installing was easier than i thought. If i can bumble my way thru it, anyone can.
CSA - mmmm. An extract version of that? Extra LME and a little dex?
Agree, whilst we are so far OT its not funny (sorry Pale_Ale), that the fuller flavoured ales are more to my taste. Off to buy some now!
Cleaning.installing was easier than i thought. If i can bumble my way thru it, anyone can.
CSA - mmmm. An extract version of that? Extra LME and a little dex?
Agree, whilst we are so far OT its not funny (sorry Pale_Ale), that the fuller flavoured ales are more to my taste. Off to buy some now!