homebrewandbeer.com

What hops to use?

Was thinking some POR and Saaz for aroma.

Any thoughts or recipes for this tin.

I have made this tin a few different ways but my favorite is:
Coopers Pale Ale
1kg mdm
500g honey
yeast with can and one more so 14g
dry hopped this one with fuggles
yum yum

CPA is POR, keep the saaz for a pils. Add 10g at 20 mins and another 10g at flameout.

Tasted an AG version that was the real deal IMO. All malt, no sugar despite the infamous whiteboard.

I have 2008 POR on its way to me so will be making this very soon.

Hey drsmurto, do you feel like sharing your AG CPA recipe?

Coopers website recipe is:

1 Coopers Australian Pale Ale
500g light dry malt
300g dextrose

with the yeast cultivated from a real Coopers Pale Ale longneck (as opposed to the recommended packet yeast).

Has anyone tried this, and if so, what was the result like?

Its not mine, i pinched it from AndrewQLD off AHB - Link

Pretty sure the IBUs are too high to be the real deal. I made a stronger version (CSA) and kept the IBUs at 28 and that still seemed a touch too high.

My next version based upon tasting a mates AG no sugar version. He based his on the AHB linked recipe.

I tweaked it a tad as you do. POR arrived so just need to build up some CPA yeast.

20L, OG 1.042, IBU 18, EBC 16
3.40 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 88.31 %
0.30 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 7.79 %
0.15 kg Crystal, Dark (Bairds) (240.0 EBC) Grain 3.90 %
15.00 g Pride of Ringwood [9.00 %] (60 min) Hops 18.1 IBU
15.00 g Pride of Ringwood [9.00 %] (10 min) (Aroma Hop-Steep)
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
Coopers Pale Ale (Coopers) [Starter 2500 ml] Yeast-Ale

Mash low, 65C. Ferment low, 14-16C. Should finish around 1.009/1.010 giving you ~4.5% abv.

I pitch a larger than normal yeast volume as i want this to finish quite low and keep the esters subtle.

p.s. Graham - the real yeast is crucial IMO. Add a small additon of steeped POR to give a little aroma. Ferment 14-16C.

+1 for the recultured yeast.
IMHO this is the most important.
I have done both the kit and AG version.
I agree on the points thats Doc made.

Drsmurto, I'm sure you're right about the need for a "large ale yeast".

My last few brews have used a recultured Coopers Pale Ale yeast from a 750 ml longneck, and this amount of yeast appears to have difficulty in attenuating to a sufficently low SG.

How much Coopers Pale Ale do you utilise?

The more the merrier!

Last time it was the yeast from 3 stubbies in a 200mL starter stepped up to 500mL, then 2L.

If i had help drinking i would happily collect the yeast from an entire carton!

I concur that the yeast is the critical element, and the more the merrier.

I started with the yeast from three longnecks, which i've now built and split into a bunch of sterile lab tubes.