homebrewandbeer.com

Hi All
I am considering putting down the following recipe in the next few days and was chasing a few coments on what you think it may taste like.

1 can Cooper Pale Ale
500g LDME
500g Belgium candy sugar (made it myself)
10g Cascade hops 10 min boil
500ml Yeast starter cultured from 2 longneck CPA bottles

Made up to 22 litres

Was also considering adding 250g of Dextrose !!!

Do you guys think this will taste ok or does it need tweaking a bit. I was probably thinking of a style somewhere between an Aussie PA and a APA.

Cheers

Sounds like it will be nice to me, Leave out the dex though

Cooper's 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

I'd take out the candi and add 1.5kg Coopers LME instead of the .5kg LDME...if you want to get closer to an APA you might want ot consider more bittering too.

To convert this to a kit recipe:

Remove 1.7kg of the liquid malt (replaced with the kit can).

Now, the IBU of the kit is 18. So we have to remove some of the hops as well, probably the bittering hops. Looking at an IBU calculator, I'd completely remove the 10g at 60 minutes and also knock the 15 minute lot in half (make it 7.5g).

Thanks for the replys.

Is there a particular style which candy sugar suits or can it be used in all styles.
I was thinking of it aiding in head retention and alc content without adding a heavy body to the beer.

Thanks

It's most often used in Belgian beers.

bigbanko wrote: 500g Belgium candy sugar (made it myself)


Cheers

How'd you make the candy sugar?

Has anyone tried Raw sugar to try and make Candy Sugar?

I have made it with white sugar....

Cheers

Boonie