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Hey folks i have just aquired a bottle of coopers sparkling ale and rather than waste the sediment i was going to make a starter out of it and make a CSA myself and was just wondering what your most succesful recipes have been

don't know a recipe but how did you make the starter?

I havent yet as im not ready to brew it but bassically what you do is pour out the bottle into a glass or 2 and leave a bit in the bottom as well as all the sediment, mix about i heaped tablespoon of ldme and some hot water in a cup and put this in a steralised longneck and half fill with cold water, then swirl the coopers to mix in all the sediment, pour into your longneck and top up with cold water to about 100mill from the top, shake, bung and airlock and leave for 24 hours to start fermenting, then pitch the lot into your brew, same as making a liquid yeast starter Remmember to enjoy the glasses you poured thats a vital part of it

Lethal,

This has been sitting on the 'To brew...' list for a while. Don't remember from where I pinched it.

Cheers,
Greg

Coopers' Sparkling Ale Clone
by Dawnell Smith

For authenticity, the home brewer can purchase a few bottles of sparkling ale and harvest the yeast from the bottom. Otherwise, use a packet of Coopers Homebrew Ale Yeast. Ferment at 18° to 22° C and prime with a full cup of corn sugar to impart the effervescence of its namesake.

Coopers Sparkling Ale
(19 litres, extract with grains)

Ingredients

2.75 kg Coopers light liquid malt extract
250 gm. crystal malt (60° Lovibond)
500 gm Belgian candi sugar (white)
10 gm Pride of Ringwood pellet hops 60 minutes
15 gm Pride of Ringwood pellet hops 15 minutes
15 gm Pride of Ringwood pellet hops 2 minutes
1 tsp. Irish moss

Step by Step

Steep specialty grains in 12 Litres of water at 65° C for 45 minutes. Remove grains and add malt syrup. Bring to boil for 30 minutes. Add 10 gm Pride of Ringwood pellet hops. Boil 30 minutes, then add candi sugar and Irish moss. Boil for 15 minutes and add 15 gm Pride of Ringwood hops. Boil for 13 minutes and add remaining hops. Boil for two more minutes and remove from heat.

Cool to about 21° C and transfer to fermenting vessel with yeast. Ferment at 18° to 22° C 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 3.5 Kg Schooner or Harrington two-row pale malt with crystal malt in 9 litres of water to get a single-infusion mash temperature of 66° C for 45 minutes.

Sparge with hot water (78° C or more) to get 20 litres of wort. Then bring to boil and use the above hopping and fermentation schedule.

OG = 1.050 ; FG = 1.006 ; IBUs = 25

Cheers Greg, i can always count on you for a fantastic recipe.
I owe you buddy i still have your pilsner AG to do as well, i think im gonna be a busy boy.
Ill be sure to let you know how they turn out, when were you planning on doin the CSA clone?
1 Question , belgian candy sugar?

Candi Sugar can be bought from most Home Brew shops, or you can make your own see :Ta Graham

Cheers,
Greg

Cheers again m8, thats pretty simple and im gonna have to give making my own a go as i dont think it would be the full experience otherwise, oh and by the way you will be happy to hear that i at least have one of the many recipes that you have set me up with brewing, the lady liberty APA and i can say it smells fantastic and has been in about 4 days now, will try the CSA next and then the AG pilsner, Thanks again

Yeah, I made myself 2kg of deep red candy sugar. Took me about 3 hours, good thing there was some entertaining junk on the TV or I would have been stuffed.

Take my advice and make yourself as big a batch as you can. You probably won't want to do it again in a hurry so it's good to stock up a bit. Mind you it uses up a fair chunk of space in the freezer... I've been looking for a good beer recipe with it in ever since, but am yet to find one I like. This SA one looks like it might be a goer.

gregb wrote:Lethal,

This has been sitting on the 'To brew...' list for a while. Don't remember from where I pinched it.

Cheers,
Greg

Coopers' Sparkling Ale Clone
by Dawnell Smith

For authenticity, the home brewer can purchase a few bottles of sparkling ale and harvest the yeast from the bottom. Otherwise, use a packet of Coopers Homebrew Ale Yeast. Ferment at 18° to 22° C and prime with a full cup of corn sugar to impart the effervescence of its namesake.

Coopers Sparkling Ale
(19 litres, extract with grains)

Ingredients

2.75 kg Coopers light liquid malt extract
250 gm. crystal malt (60° Lovibond)
500 gm Belgian candi sugar (white)
10 gm Pride of Ringwood pellet hops 60 minutes
15 gm Pride of Ringwood pellet hops 15 minutes
15 gm Pride of Ringwood pellet hops 2 minutes
1 tsp. Irish moss

Step by Step

Steep specialty grains in 12 Litres of water at 65° C for 45 minutes. Remove grains and add malt syrup. Bring to boil for 30 minutes. Add 10 gm Pride of Ringwood pellet hops. Boil 30 minutes, then add candi sugar and Irish moss. Boil for 15 minutes and add 15 gm Pride of Ringwood hops. Boil for 13 minutes and add remaining hops. Boil for two more minutes and remove from heat.

Cool to about 21° C and transfer to fermenting vessel with yeast. Ferment at 18° to 22° C 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 3.5 Kg Schooner or Harrington two-row pale malt with crystal malt in 9 litres of water to get a single-infusion mash temperature of 66° C for 45 minutes.

Sparge with hot water (78° C or more) to get 20 litres of wort. Then bring to boil and use the above hopping and fermentation schedule.

OG = 1.050 ; FG = 1.006 ; IBUs = 25

Just put this one in but due to not being able to get coopers liquid malt in a hurry i made the following changes and this was my complete recipe:

3kg black rock light liquid malt
280gm crystal grain
500gm Belgian candy sugar
12gm pride of ringwood 60 min
19gm pride of ringwood 15 mins
19 gm pride of ringwood 2 mins
yeast starter from a coopers sparkling ale 750ml
Final volume 21litres

As you can see i have rounded most things in the recipe up to compensate for the extra malt, the only thing i didnt round up was the candy sugar as i had already made it before i realised that i couldnt find the coopers liquid malt locally Hope it turns out ok, i can tell you one thing it smells and looks f#%king fantastic so ill let you know how it goes

The yeast out of the bottom of Coopers pale and sparkling stubbies is only the carbonation yeast, not the yeast used to produce the beer itself. Either way, it still makes a good beer with that Coopers flavour. And it's free yeast!

Incorrect. Coopers use the same strain for brewing and bottle conditioning. You're probably thinking of Hoegaarden or something.

rwh wrote:Incorrect. Coopers use the same strain for brewing and bottle conditioning. You're probably thinking of Hoegaarden or something.

Thats exactly what i thought

Few weeks back I made something out of experiment using Thomas Cooper's Sparkling Ale kit.

1.8kg Thomas Coopers Sparkling Ale
1.5kg Coopers Liquid Light Malt Extract
400g Light Malt
150g White Sugar
Yeast from the kit
20g Saaz Hops - Simmered for 10 minutes

I just put Sparkling Ale in pot with two litres of water, bring to boil, then add rest of stuff and simmered for 10 minutes and added 19 litres of fresh pure water from Cradle Mountains, to make up total of 21 Litres.

Tasted some last week after stored it for 3 weeks, tasted pretty promising, drinkable and surprising smooth, looks like will be nice drop few more weeks or months of maturing.

Hi all,

Sorry for dredging up an old post, but is the full 12L required in the boil on this one when doing an all-extract??

Cheers,

Tim

Don't know that one Timmy, sorry mate.

gregb and Lethal, re the above recipes

I have the following, which is close to what you guys made and posted

250g of Crystal, yep I know how to cook it now
CSA Kit can
1.5kg of Coopers Light Malt Extract Liquid
Enough POR to follow gregb's or lethals recipe
500g of Home made candy sugar

Is the Irish Moss imperative?

How did yours turn out Lethal?

Cheers

Boonie

The irish is just a clearing agent, and yeah mine turned out great, didnt last long though as most good ones dont

Bumping this, got a few questions....

I've got a 6 pack worth of CPA yeast culturing at the moment in a hope to make something CSAish next week - for those who have tried this recipie (the original posted by GregB) or similar (like Lethal's version), how did it go?

I've seen virtually the same specs listed except to use just normal white sugar (sucrose) instead of the candy sugar - opinions from those who have tried it either way please.


Any other suggestions?

Ash wrote:Bumping this, got a few questions....

I've got a 6 pack worth of CPA yeast culturing at the moment in a hope to make something CSAish next week - for those who have tried this recipie (the original posted by GregB) or similar (like Lethal's version), how did it go?

I've seen virtually the same specs listed except to use just normal white sugar (sucrose) instead of the candy sugar - opinions from those who have tried it either way please.


Any other suggestions?

I would use candi sugar, but my personal taste is to use no more than 200g or so. I have not made this brew, but I would never suggest you use white sugar for any sort of beer related venture!

A certain percentage of CSA is simple sugar apparently, so it's not an all-malt brew. The question then becomes 'what simple sugar is used'.

I would consider using dextrose instead of candi/cane sugar as a starting point for a predictable result, then tweak.

Would make sense that some simple sugar is used considering the alcohol content & body.

You're right, Dextrose is the safe option, so I might give it a go first rather than muck around making candi sugar.

Now if only that starter would fire, all the yeast settled out to the bottom & the gravity is still at 1.040

Swirl it up & wait? She's in at ~18*c, same as the brew I have on the go in the first fermenter so I guess it'll be slow to start.