Thomas Cooper brewed his first batch of Sparkling Ale in 1862, the ‘Red Label’ is still the ale by which all others should be measured. With a distinctive balance of malt, hops and fruity characters, it has earned it’s place in Australia’s beer heritage.
Coopers Sparkling Ale
1kg Ultra Brew
500g Light Dried Malt
500g crystal malt grain
15g Pride of Ringwood Hops or Cluster hops (5 min)
15g EK Goldings Hops (0 min)
1 Safale S04 yeast
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Steep the crystal malt grain for 30min in 2 litre of hot tap water (not boiling).
3. Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 1 litre of hot water and collect in saucepan as well. Discard the grains.
4. Bring the liquid to the boil, add the 15g Pride of Ringwood or Cluster hops, and simmer for 5 mins.
5. Turn off the heat, and add another 15g EK Goldings hops, and steep for 10 mins.
6. Dissolve the Sparkling Ale tin, 1kg of Ultra Brew, 500g Light Dried malt with contents of the saucepan to your fermenter and mix well.
7. Top up to 23L with chilled and tap water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
8. Add yeast and ferment as close as possible to 20°C.
9. Bottle or keg beer when gravity is consistent over two days.
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.