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Fruit Salad Ale
(21 Litres)

This recipe details a very simple method for adding hop character to a brew. “Cascade” and “Amarillo” are hop varieties (generally sourced from North America) with a reputation for producing highly aromatic and intensely flavoured ales. Cascade tends to produce citrus notes while Amarillo will throw passionfruit and rock melon-like characters. Together they make a great combination! Fermenting this brew with active Coopers commercial ale yeast may also add banana like esters, resulting in a beer that can be drunk at a young age with a wonderful blend of fruits wafting from the glass! This brew sits at the lighter end of BJCP Style 10.A. - American Pale Ale.


  • 1.7kg Australian Pale Ale
  • 1kg Coopers Light Dry Malt (2 x 500g)
  • 25g Cascade hop pellets
  • 25g Amarillo hop pellets
  • Use Coopers commercial yeast culture or kit yeast
  • Coopers Carbonation Drops 
  • Colour: Gold
  • Body: Medium
  • Bitterness: Medium
  • Approx. Alcohol Level: 4.8% ABV
  • Carbonated: Natural
  • STEP  1: Mix

    Make a “hop infusion” by mixing the Cascade and Amarillo hops in a couple of litres of water just taken off the boil and allow it to steep for 30 mins.

    Add the Light Dry Malt to the fermenting vessel (FV), pour in the strained infusion then pick the FV up immediately and swirl the contents until the malt is dissolved.

    Mix in the Australian Pale Ale kit.

    Top up to the 21 litre mark with cold water, stir thoroughly then add the yeast and fit the lid.

  • STEP 2: Brew

    Try to ferment toward 24C (fermenting warmer is more likely to produce fruity esters).

    Fermentation has finished once the specific gravity is stable over 2 days.

  • STEP 3: Bottle

    We recommend the use of PET bottles or reusable glass bottles designed for storing beer.

    For information about kegging see the FAQ section.


    Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).

  • STEP 4: Enjoy!

    Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place.

    Expect the alcohol content to be around 4.8% ABV.

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