Coopers Pale Ale is a classic Aussie ale, fruity and floral characters, balanced with a crisp bitterness, Coopers Pale Ale has a compelling flavour which is perfect for every occasion
Pale Ale Fresh Wort
300g Caramalt Grain malt
30g Pride of Ringwood Hops (9.3% AA) or Cluster hops – 0 min boil
Safale US‐05, MJ M36 or WY1056 American Ale Yeast
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Place Caramalt Grain malt in 1 litre of hot tap water and steep for 30 minutes.
3. Strain the grain through a sieve into a saucepan. Rinse grain with another litre of hot water and discard the grain.
4. Bring grain wort to the boil, turn off heat, add 30g Pride of Ringwood Hops or Cluster hops in a boiling sock.
5. Remove hop sock and pour hot wort into the fermenter. Pour in the PA fresh wort and top up with chilled and tap water to 20L at 20-25°C and stir vigorously for 5 minutes.
6. Add American Ale (WY1056), MJ M36 or Safale US05. Seal fermenter and store in cool conditions.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.