Coopers Pale Ale Large - POR
All Grain Recipe
Submitted By: Dominabag (Shared)
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Brewer: Dominic Lee | |
Batch Size: 16.38 gal | Style: Australian Pale Ale ( 8D) |
Boil Size: 19.96 gal | Style Guide: BJCP 2004 |
Color: 4.3 SRM | Equipment: Dom's Pot (100 L) and Cooler (70 L) - 60 litre Batch-Lager |
Bitterness: 27.8 IBUs | Boil 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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