Coopers Pale Ale Large - POR

All Grain Recipe

Submitted By: Dominabag (Shared)
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Brewer: Dominic Lee
Batch Size: 16.38 galStyle: Australian Pale Ale ( 8D)
Boil Size: 19.96 galStyle Guide: BJCP 2004
Color: 4.3 SRMEquipment: Dom's Pot (100 L) and Cooler (70 L) - 60 litre Batch-Lager
Bitterness: 27.8 IBUsBoil Time: 60 min
Est OG: 1.041 (10.2° P)Mash Profile: Underlet Mash
Est FG: 1.005 SG (1.4° P)Fermentation: My Aging Profile
ABV: 4.6%Taste Rating: 48.0

Ingredients
Amount Name Type #
24.25 gal Perth - City Beach Water Water 1
5.04 tsp Lactic Acid (Mash 60 min) Misc 2
22 lbs 3.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
15.87 oz Wheat Malt (Barrett Burston) (1.2 SRM) Grain 4
4.04 oz Caramunich I (Weyermann) (51.0 SRM) Grain 5
2.20 oz Pride of Ringwood [10.2%] - Boil 60 min Hops 6
2.70 Whirlfloc Tablet (Boil 10 min) Misc 7
2.70 tsp Yeast Nutrient (Boil 10 min) Misc 8
1.0 pkgs Cooper Ale (Coopers #-) Yeast 9

Taste Notes

Notes

First time doing an underlet dough it, and batch sparge. Might of underlet a bit quick, got some dough balls. Hit the correct specs pre boil 1036 @ 75.43l 62 litres at 1042. Worked out exactly as planned. 28/9/2016 - Added 5 litre slurry of Coopers yeast cultivated from 6 pack of coopers ale. A quick ferment of a sample, went down to 1008. 19/10/2016 - main batch finished at 1008, cold crashed. added Gelatin - 360ml water - 16g gelatin

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