Coopers Pale Ale

[Wassa]

Guys I am going to put down a Coopers Pale Ale as follows:

1 can Coopers Pale Ale
1kg LDME
500gm Rainforest Honey.
Hops 20gm Cascade Dry Hopped

Do you think Cascade is the correct hop or should I go for something else?

Should I make a starter yeast from a few pale Ale longies or just go with the canned yeast or Safale?

Look forward to your opinions.

[Kevnlis]

Cascade would be my pick for that recipe. I would definately make a starter if you know how and are comfortable doing so. I would also put a hint of bitterness into that. With 1.5 kilos of added fermentable you will probably find it will not be as bitter of a PA than you were after.

[Boonie]

Agree, Cascade is nice in CPA.

I probably would have put 20g for 15 Minutes at start too..... maybe do again with a bit more hop next time, it'll get the Bitterness up too if you boil more for longer....suggest

15g 60 Mins
15g 30
15g 15

Noice and Hoppy, if you like 'em that way.

I'd probably go the Safale as you do not have long before Xmas and time is money people.....

Cheers

Boonie

[Kevnlis]

Agree, Cascade is nice in CPA.

I probably would have put 20g for 15 Minutes at start too..... maybe do again with a bit more hop next time, it'll get the Bitterness up too if you boil more for longer....suggest

15g 60 Mins
15g 30
15g 15

Noice and Hoppy, if you like 'em that way.

I'd probably go the Safale as you do not have long before Xmas and time is money people.....

Cheers

Boonie

CPA yeast is great stuff once you get it going. My last lot took 3 days to incubate in the starter, but once it was going I pitched it and fully fermented a 1.050 ish gravity wort in 3 days

Also with the recultured CPA yeast you do not have to worry about dropping all of the yeast because having some in suspension is desired by most.

[rwh]

I treat my CPA yeast like my other liquid yeasts; I keep a culture of it around so that I don't have to reculture from the bottles every time.

[Timmsy]

would you add say 150 grms of crystal to it?

Was thinking

Coopers Pale
1kg LDME
150 grms Crystal
20 grms Cascade @ 30
15 grms Cascade @ 2
15 grms dry hop

whada you reckon guys

[Boonie]

I treat my CPA yeast like my other liquid yeasts; I keep a culture of it around so that I don't have to reculture from the bottles every time.

I wish I had done that when I had successfully cultured a CSA yeast...oh well, we live and learn

[Boonie]

would you add say 150 grms of crystal to it?

Was thinking

Coopers Pale
1kg LDME
150 grms Crystal
20 grms Cascade @ 30
15 grms Cascade @ 2
15 grms dry hop

whada you reckon guys

Looks good too.....I think Wassa may be keen on the Honey in there.

Like the hops !! More More.

Cheers

Boonie

[Heals]

This is the CPA recipe I use, it's a slightly modified version of one someone put up here ages ago. Take a bit of time to balance out, but when it does it's a wonderful beer.

Ingredients:

Coopers Australian Pale Ale
LDME 1.1kg
Cracked Crystal Grain 55g
Dry Wheat Malt 85g
Pride of Ringwood Hops 20g (8 @ 60min, 6 @ 20min, 6 @ 5min)

Steep crystal at 60˚ for 90min then strain. Bring to a rolling boil, add 500g LDME and the 8g of hops. 40min into the boil add 6g hops - 55min into the boil add final 6g hops the rest of the LDME & the wheat malt. Turned off heat at 60min, stirr in CPA tin, mix until dissolved. Add wort to fermenter and fill to 21.5L.

After 3 months in the bottle, makes a really nice pale. Not quite the same as the original but it's definitely got significant similarities in taste.

[damian44]

Hey guys i just put down a ...

CPA can
1kg DME
Crystals 175g (steeped)
Amarillo 9g
fuggles 5g
goldings 5g
Malt and hops boiled for 20 min
dry hoped with Amarillo 10g after 6 days

Hows it gonna turn out? Be honest.

Cheers Damo

[Wassa]

Amarillo was my second choice, but I've never used it.

And yeas I love my honey in my beers.....adds complexity to the finished brew.

Am gonna try Cascade 20gm at 60 min, 30 min and 15gm at flame out.....I think. Am still open to suggestions.

[Kevnlis]

Cascade goes better with honey IMHO. Those hop addition looks alot better than originaly planed

[freekq]

My last CPA I brewed was as follows:

1.7kg CPA can
1kg LDM
10g Amarillo 8.9% AA @ 30 mins
10g Amarillo 8.9% AA @ 15 mins
20g Amarillo 8.9% AA @ 0 mins
Safale US05 yeast

completed with a 45 min boil and achieved an OG of 1.045

I didn't think there was much bitterness when I tasted the wort, but am hoping it will improve.

[rwh]

Hows it gonna turn out? Be honest.

Looks like it'll be excellent, well balanced and tasty.

I didn't think there was much bitterness when I tasted the wort, but am hoping it will improve.

You really can't make any judgment of the malt/hops balance until your beer is cold and carbonated as both will make a huge difference to your perception of flavour.

[mikey]

For me

Can
1kg Brew Enhancer 2
300g Dried Wheat malt
300g Light Crystal (steeped 30 min)
200g Wheat Malt
Hersbrucker tea bag

Beautiful every time.

[Timmsy]

Am thinkin at putting my recipe down this weekend but wanted to use a starter from 3 longies of pale ale bottles. Would that be fine or should i use a satchet of safale aswell? would it effect the brew using the 2 yeasts at all? Proberlly just go for the pale starter

[timmy]

Timmsy,

I'd use the recultured CPA yeast. If that doesn't kick off, pitch the Safale. You might want to find out what temp the commercial Coopers Pale is fermented at and try and replicate it. From memory it's high teens.

Cheers,

Tim

[Pale_Ale]

Timmsy,

I'd use the recultured CPA yeast. If that doesn't kick off, pitch the Safale. You might want to find out what temp the commercial Coopers Pale is fermented at and try and replicate it. From memory it's high teens.

Cheers,

Tim

Agreed, only one yeast at a time, for many reasons.

Coopers Pale Ale is brewed at 16C.

[Timmsy]

Will do guys!. I will be headingto the pub after work mmmmm beer. Thanks guys you are legends

[rwh]

I doubt you'd get a starter going in the remaining time, but with the warm weather at this time of year you might be lucky.

And Coopers Pale is brewed at 16°C, but they use a mindbogglingly huge quantity of yeast to ensure a vigorous fermenation at that low temperature.