Coopers Celebration Ale
(23 Litres)
The commercial Celebration Ale had been specifically brewed to mark Coopers’ 150th Anniversary. Coopers Celebration Ale is described, by our Chief Brewer, as a hop-driven traditional ale with a dark-red hue. At 5.2% ABV, it has a rich aroma of fruity esters with a slight hint of citrus and a warm finish. It is also slightly higher in bitterness than our other ales. This brew, being a traditional ale, might fit into category 8.C. (English Pale Ale) of the BJCP style guidelines, with a slight twist from the late addition of New Zealand and American hop. Although we suggest fermentation with American Ale yeast, Coopers Commercial Ale yeast will result in a beer even closer to the real thing!
Ingredients
- 1.7kg Thomas Coopers Traditional Draught
- 1.5kg Thomas Coopers Amber Malt
- 500g Coopers Dextrose
- 25g Nelson Sauvin Hop Pellets
- 25g Centennial Hop Pellets
- 1 sachet of American Ale yeast or Coopers Commercial Ale yeast culture
- Coopers Carbonation Drops
- Colour: Amber
- Body: Medium
- Bitterness: Medium/High
- Approx. Alcohol Level: 5.2% ABV
- Carbonated: Natural
STEP 1: Mix
In a fermenting vessel; mix the Traditional Draught, Amber Malt and Dextrose together with 2 litres of hot water.
Add cold water up to the 18 litre mark and stir vigorously.
Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 21C.
Sprinkle the dry yeast or stir in the commercial yeast culture then fit the lid.
Look in our DIY FAQS for a guide on growing our commercial yeast.
STEP 2: Brew
Try to ferment the brew at 18C-21C, if possible.
After a few days of fermentation, add the 2 varieties of hop pellets either directly to the brew or in a sanitised cloth mesh bag (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
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 may be poured into a glass cloudy (gently mixing the yeast deposit evenly through the beer) or bright (decanting the brew off the yeast sediment).
Expect the alcohol content to be around 5.2% ABV.
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