Coopers Pale Ale

rwh · Post by **rwh** » Tuesday Aug 21, 2007 2:30 pm

Buy some? Don't you mean brew some?

drsmurto · Post by **drsmurto** » Tuesday Aug 21, 2007 2:47 pm

No. Buy some.

Brewing the JSGA clone to fill the keg ready for last Saturday in September.

Buying the real stuff for houseboat holiday this Friday. At $42.99 a carton it was too hard to resist. Very tempted to buy 2 or 3. Plus i get to reuse the bottles for my cyser that needs bottling.

petesbrew · Post by **petesbrew** » Tuesday Aug 21, 2007 3:20 pm

Holy crap! JSGA at $42 a slab? Wish I saw it at that price last friday. Ended up with Hahn Super Dry... oh well, could've done worse

Back on topic, kinda, I did the CPA last year with 25g Nelson Sauvin and BE2. Simple beer, but bloody lovely. Nothing like CPA though!

Pale_Ale · Post by **Pale_Ale** » Tuesday Aug 21, 2007 4:14 pm

Agree that the fuller flavoured ales are more interesting, however until I can stomach a half a carton of sparkling every weekend, I'll stick with CPA as a daily drinker and enjoy the more full bodied ales when I am having a few only.

Kevnlis · Post by **Kevnlis** » Tuesday Aug 21, 2007 4:22 pm

I have dropped the dry hop. I am not sure when I will get around to it, but I will save 1 of the bottles of real CPA to compare. It is quite good on tap, though I am not a huge fan of it from the bottle, maybe it will taste a bit better as an AG HB

drsmurto · Post by **drsmurto** » Tuesday Aug 21, 2007 4:24 pm

Nothing full bodied about JSGA. Its a session beer. the best bits from an ale and a lager! Same abv as CPA, with all the fruityness we love about amarillo.

Back on topic - Have you tried the extract recipe rwh posted and i brewed. I figure you need to start somewhere and since its based on the coopers whiteboard its not too far off. I reckon the difference is down to temp i brewed at (20-22) and not being too careful with the CPA yeast reculturing.

rwh · Post by **rwh** » Tuesday Aug 21, 2007 4:28 pm

And possibly the hopping schedule, which I pretty much completely made up.

Kevnlis · Post by **Kevnlis** » Tuesday Aug 21, 2007 4:30 pm

rwh wrote:And possibly the hopping schedule, which I pretty much completely made up.

I am sticking with your 15 IBUs as a start, I don't think it will be much higher than that.

I will keep the fridgmate set to 18C which I assume is the temp Coopers are fermenting at.

drsmurto · Post by **drsmurto** » Tuesday Aug 21, 2007 4:47 pm

Kevnlis wrote:
rwh wrote:And possibly the hopping schedule, which I pretty much completely made up.
I am sticking with your 15 IBUs as a start, I don't think it will be much higher than that.

I will keep the fridgmate set to 18C which I assume is the temp Coopers are fermenting at.

I would seriously not bother with the dry hopping - not in keeping with CPA which has no hop aroma. The rest looks good so keep us informed.

i think Pale_ale mentioned a while ago that the real CPA is fermented at 16....

Pale_Ale · Post by **Pale_Ale** » Tuesday Aug 21, 2007 5:22 pm

CPA is fermented at 16C,they use a shiteload of yeast to brew each batch out in 4 days.

I am guessing it only has 1 or 2 hop additions, I am going to start with a very small 60 minute addition and probably follow it up a very small 20 minute addition, just to add a little bit of hop flavour.

Also O/T drsmurto, the stronger ales I was referring to were the likes of CSA or JSAA as mentioned by rwh. I too love the refreshing taste and overall drinkability of JSGA, however I am preferring out of the tap these days.

Kevnlis · Post by **Kevnlis** » Tuesday Aug 21, 2007 6:11 pm

I dropped the dry hop. I will use the yeast of 5 bottles from the 6 pack put into a 1 litre starter (frozen wart boiled with 24g of packet yeast) which should be enough to ferment it out in 4 days at 16C.

I have a few lined up ATM, but I should be ready to tackle this one in a few weeks or so.

Kevnlis · Post by **Kevnlis** » Thursday Aug 30, 2007 10:49 pm

Sort of did this brew today. I used the following:

5KG Golden Promise
0.25KG Dark Wheat
10g POR FWH
10g last 10 minutes of boil

Cooled and chucked in fermentor (the hops were in hop balls so I chucked them in the fermentor as well) and pitched the dregs of 5 CPA bottles.

Will let you know how it tastes in a month or so

drsmurto · Post by **drsmurto** » Wednesday Oct 31, 2007 4:09 pm

Pale Ale

Just for you

I am going to try an AG clone of this puppy.

Kev has kindly passed on some details of his recipe, and i tweaked it accordingly (mainly due to the ingredients i can/do buy).

Very VERY tempted to use some POR flowers in this.

For a 20L batch
2.80 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 79.21 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 5.66 %
0.03 kg Caramalt (Joe White) (49.3 EBC) Grain 0.98 %
17.00 gm Pride of Ringwood [9.00 %] (90 min) (First Wort Hop) Hops 25.3 IBU
10.00 gm Pride of Ringwood [9.00 %] (0 min) Hops -
0.50 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 14.15 %
1 Pkgs Coopers Pale Ale (Coopers) [Starter 1500 ml] Yeast-Ale

Est Original Gravity: 1.043 SG
est alc 4.6%

If it all goes to plan it will be very easy to adjust this to an extract. Or get to over to the dark side.

Cheers
DrSmurto

p.s. Stammtisch this Friday at Grumpys if anyone is interested - I will be there with my first 3 AGs for tasting/critiquing as well as the best in show LCPA. I dropped my beers off a few hours ago so they are sitting in the cold room patiently waiting.

Kevnlis · Post by **Kevnlis** » Wednesday Oct 31, 2007 6:56 pm

I would skip the flame out addition. I did a 10 minute addition in my last CPA clone and it came out with the hop profile of Sparkling but with the mouthfeel and ABV of CPA. POR still has a bit of flavour even after the 90 min boil somehow. The yeast will also impart some flavour.

Let me know how you go anyway!

Pale_Ale · Post by **Pale_Ale** » Thursday Nov 01, 2007 8:13 pm

drsmurto wrote:Pale Ale

Just for you I am going to try an AG clone of this puppy.

Kev has kindly passed on some details of his recipe, and i tweaked it accordingly (mainly due to the ingredients i can/do buy).

Very VERY tempted to use some POR flowers in this.

For a 20L batch
2.80 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 79.21 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 5.66 %
0.03 kg Caramalt (Joe White) (49.3 EBC) Grain 0.98 %
17.00 gm Pride of Ringwood [9.00 %] (90 min) (First Wort Hop) Hops 25.3 IBU
10.00 gm Pride of Ringwood [9.00 %] (0 min) Hops -
0.50 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 14.15 %
1 Pkgs Coopers Pale Ale (Coopers) [Starter 1500 ml] Yeast-Ale

Est Original Gravity: 1.043 SG
est alc 4.6%

If it all goes to plan it will be very easy to adjust this to an extract. Or get to over to the dark side.

Cheers
DrSmurto

p.s. Stammtisch this Friday at Grumpys if anyone is interested - I will be there with my first 3 AGs for tasting/critiquing as well as the best in show LCPA. I dropped my beers off a few hours ago so they are sitting in the cold room patiently waiting.

Nice recipe. With the wheat malt and small amount of sugar, one would think it's pretty close to the grain bill of CPA.

Good luck !

Also let us know more about this Grumpy's event - I intend to get up there one of these days.