1975 Coopers Sparking Ale
W Brewed 13th May 1975
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
% 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
For Sydney water, 7g Calcium Sulphate in the mash.
Mash 69°C (157°F) for 60 minutes, Sparge 82°C (180°F).
70 minutes – Sugar added at 15 minutes and Whirlfloc 10 minutes both from end of boil.
Amount Name Form Alpha IBU Boil Time
24.0 g. Pride of Ringwood Pellet 9.00 27.2 70 min.
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.
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%.
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© Peter Symons 2018