Coopers Sparkling Ale
You will need:
- 1 Thomas Coopers Sparkling Ale
- 1 kg Ultra Brew
- 500g Light Dried Malt
- 1 Pale Ale/Bitter grain pack
- 15g Pride of Ringwood Hops (5 min)
- 15g EK Goldings Hops (0 min)
- 1 Safale S04 yeast
- A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill*.
- Steep the Pale Ale/Bitter grain pack for 30min in 1 litre of hot tap water (not boiling).
- Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
- Bring wort to the boil, add the 15g Pride of Ringwood hops, and simmer for 5 mins.
- Turn off the heat, and add another 15g EK Goldings hops, and steep for 10 mins.
- Add the Sparkling Ale tin, 1kg of Ultra Brew, 500g Light Dried malt and contents of the saucepan to your fermenter and mix well.
- Top up to 23L with chilled and tap water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
- Add yeast** and ferment as close as possible to 20°C***.
- Bottle or keg beer when gravity is consistent over two days.
* Use sanitised containers with lids. Do not freeze the water. Use the chilled water to reach a satisfactory temperature and add yeast immediately.
** For more authentic flavour, use re-cultured Coopers Ale yeast, but ferment cooler at 15°C
*** Maintain a cool even temperature in the fermenter. Place the fermenter in a tray and wrap it in a blanket with an end in a container of water. Placing the fermenter on a concrete slab can also help to keep the temperature constant. Use a Brewers Choice Brewing Thermostat and an old fridge for optimum brewing conditions all year round.