Coopers Sparkling Ale
(23 Litres)
Coopers Sparkling Ale is considered to be the big brother of Coopers Original Pale Ale - displaying fruity esters on the nose, full malty palate with firm hop bitterness and a clean finish. Its origins date back to the late 1800s when Thomas Cooper & Sons produced only ale and stout. Although Coopers now offer numerous varieties of ale, links to the original product remain, with employees at the Brewery referring to Sparkling Ale as just “ale”. Perhaps not so surprising, when many other old terms, such as “pints”and “quarts”, are aired around the Brewery still! This recipe produces a beer with emphasis on malt. We think fermentation using a Coopers Commercial Ale yeast culture will give a result even closer to the real thing!
Ingredients
- 1.7kg Thomas Coopers Sparkling Ale
- 1.5kg Thomas Coopers Light Malt Extract
- 500g Coopers Light Dry Malt
- 300g Coopers Dextrose (or table sugar)
- Coopers Carbonation Drops
- Colour: Gold
- Body: Heavy
- Bitterness: Medium/High
- Approx. Alcohol Level: 5.8% ABV
- Carbonated: Natural
STEP 1: Mix
Place the Coopers Light Dry Malt into a sanitised, drained fermenter, add 2 litres of hot water.
Immediately pick the fermenter up and swirl the contents until dissolved (approx 15 secs) - this method minimise lumps.
Mix the balance of ingredients with a spoon until dissolved.
Top up to the 20 litre mark, stir and check the brew’s temperature.
Add 3 litres of hot or cold water (from the fridge if necessary) to achieve a temperature close 21C.
Sprinkle the kit yeast or stir in the commercial yeast culture then fit the lid.
Look in our DIY FAQS or a guide on growing our commercial yeast.
STEP 2: Brew
Try to ferment the brew at 18C-21C, if possible.
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.
Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place
Priming
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.
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.Join the Coopers Club to record and save your brews today! JOIN HERE