ale

Coopers Pale Ale Recipe

Apr 25, 2017

Coopers Pale Ale (23 Litres)

Coopers Australian Pale Ale is formulated to produce a beer as close as possible to our commercial Coopers Original Pale Ale.

Ingredients

Australian Pale Ale
500g Light Dry Malt
250g Dextrose Corn Sugar
Dextrose Corn Sugar or Carbonation Drops

Features:

Colour: Straw
Body: Medium
Bitterness: Medium
Approx. Alcohol Level: 4.5%
Naturally Carbonated: Natural

Instructions:

STEP 1: Mix

Place dry ingredients into a drained fermenter and add 2 litres of hot water. Pick the fermenter up immediately and swirl the contents until dissolved - 30 secs. Empty the contents of the can and dissolve. Top up with cold water to the 23 litre mark. Sprinkle the kit yeast or stir in the commercial yeast culture then fit the lid.

STEP 2: Brew

Ale yeast strains are generally the most reliable, fermenting quickly and effectively. The yeast supplied with this kit will give good results while fermenting with the commercial yeast culture will result in a beer even closer to intended style! Although Ale yeast can ferment at very high temperatures (as high as 40C), the closer the brew is to 21C the cleaner the flavour and aroma.

STEP 3: Bottle

We recommend the use of PET bottles or reusable glass bottles designed for storing beer. Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place. Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks. Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.

STEP 4: Enjoy!

While we recommend leaving your bottles to condition at or above 18C for at least 2 weeks - you may find that your brew benefits from further conditioning. This brew is intended to be served cloudy and normally has less carbonation than Lagers - mix the yeast evenly through the beer prior to serving in a clean glass.