by Dawnell Smith
For authenticity, the home brewer can purchase a few bottles of sparkling ale and harvest the yeast from the bottom. Otherwise, use a packet of Coopers Homebrew Ale Yeast. Ferment at 18° to 22° C and prime with a full cup of corn sugar to impart the effervescence of its namesake.
Coopers Sparkling Ale
(19 litres, extract with grains)
- 2.75 kg Coopers light liquid malt extract
- 250 gm. crystal malt (60° Lovibond)
- 500 gm Belgian candi sugar (white)
- 10 gm Pride of Ringwood pellet hops 60 minutes
- 15 gm Pride of Ringwood pellet hops 15 minutes
- 15 gm Pride of Ringwood pellet hops 2 minutes
- 1 tsp. Irish moss
Step by Step
Steep specialty grains in 12 Litres of water at 65° C for 45 minutes. Remove grains and add malt syrup. Bring to boil for 30 minutes. Add 10 gm Pride of Ringwood pellet hops. Boil 30 minutes, then add candi sugar and Irish moss. Boil for 15 minutes and add 15 gm Pride of Ringwood hops. Boil for 13 minutes and add remaining hops. Boil for two more minutes and remove from heat.
Cool to about 21° C and transfer to fermenting vessel with yeast. Ferment at 18° to 22° C until complete (about 7 to 10 days), then transfer to a secondary vessel or rack into bottles or keg with corn sugar.
Omit extract and mash 3.5 Kg Schooner or Harrington two-row pale malt with crystal malt in 9 litres of water to get a single-infusion mash temperature of 66° C for 45 minutes.
Sparge with hot water (78° C or more) to get 20 litres of wort. Then bring to boil and use the above hopping and fermentation schedule.
OG = 1.050 ; FG = 1.006 ; IBUs = 25