[denny]

https://www.experimentalbrew.com/podcast/episode-79-live-down-under

We'd be planning it for two years, but we finally made it to Australia! We spoke at the Australian National Homebrewers Conference (link below) and recorded this live session of the podcast! In this episode we talk to the organizers of the conference Andy and John. We talk to Peter Symons and the winner of the Australian Amateur Brewing Championship Barry Cranston. We chat with Dr. Evan Evans about why beer glasses matter and finally we close up with a beer experiment with Helen Hewson and we'll see how our crowd does with a triangle test! (And you'll hear us talk about a technique that we haven't tried but need to!)

[narcout]

If it isn't too much trouble, would you mind asking Peter about his recipe for the 1975 version of Cooper's Sparkling Ale?

I really like brewing that style and was able to talk to him about it a bit at the 2017 NHC.  It inspired me to pick up a copy of his book (Bronzed Brews) earlier this year - great read.

[denny]

If it isn't too much trouble, would you mind asking Peter about his recipe for the 1975 version of Cooper's Sparkling Ale?

I really like brewing that style and was able to talk to him about it a bit at the 2017 NHC.  It inspired me to pick up a copy of his book (Bronzed Brews) earlier this year - great read.

Sure, but no guarantee when I can get to it.  If you're on FB, go to his page there and ask him.

[dbeechum]

I'll ask.

[dbeechum]

From Peter:
1975 Coopers Sparking Ale
W Brewed 13th May 1975

Recipe Specifics
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 4.03
Anticipated OG: 1.051 Plato: 12.52
Anticipated FG: 1.009
Anticipated EBC: ~ 8
Anticipated IBU: ~27
Alcohol: ~5.5% - 5.8% ABV

Grain/Extract/Sugar
% Amount Name Origin Potential EBC

87.1 4.03 kg. TF Maris Otter Pale Ale Malt AU 80.07 6
12.9 0.60 kg. White Cane Sugar AU 100.00 0

Water Treatment
For Sydney water, 7g Calcium Sulphate in the mash.

Mash Schedule
Mash 69°C (157°F) for 60 minutes, Sparge 82°C (180°F).

Boil
70 minutes – Sugar added at 15 minutes and Whirlfloc 10 minutes both from end of boil.

Hops
Amount Name Form Alpha IBU Boil Time
24.0 g. Pride of Ringwood Pellet 9.00 27.2 70 min.

Yeast
White Labs WLP009 Australian Ale or WLP023 Burton Ale yeast, or cultivate the yeast
from a bottle or two of present day Coopers Sparkling Ale.

Fermentation
Primary fermentation 17°C (62°F) for 3 days, then let rise to 22°C (72°F), cleanse
around Day 8 at 24°C (75°F), when the terminal gravity should be ~1.009, by adding
isinglass/gelatine. Day 14: rack, prime, and bottle. Condition at ~20°C for 15 days.
Carbonate the beer at ~ 3.0 volumes. If you prime for natural bottle carbonation, this
will lift the ABV to ~5.8%.

From 6 O’CLOCK Brews http://www.lulu.com/spotlight/prsymons © Peter Symons 2018

[narcout]

Awesome, thank you.  Looks like I need to add 6 O'clock Brews to the reading list as well

[kramerog]

I haven't been able to follow the podcast recently, but I enjoyed this one.