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Last Updated on Saturday, 06 February 2010 15:30

Recipe For Coopers Pale Ale Beer

The Coopers Pale Ale home brewing kit is just a fantastic mix to use for either making a great tasting pale ale, or to experiment with to get wonderful variations. It doesn't matter if you brew this kit just as you get it from the supermarket together with basic dextrose, or you use better ingredients. This beer is always a 'staple' at my house because it always tastes great.

The recipe below is how I am brewing it at the moment. But I am always tweaking the recipe and making it better and better, so keep checking back here to see what the latest incarnation is. The Amber Pale Ale in this section is also a variation on the Coopers pale Ale kit.

With this beer you can easily skip the finishing hops but I strongly recommend the sugars with the extra 'bits' in them such as more dry light malt. The Coopers beer enhancer number 2 you can get in the supermarket works well but I use the 'ultrabrew' I get from the Homebrew Superstore as it gives it way more 'body' and a great mouth feel.

Ingredients:

Coopers Pale Ale beer kit.

1 Kg ultrabrew dextrose blend

12gm Cascade Finishing Hops

Method:

Stand the can of Pale Ale mix into a pot of water to soften it. Put the kettle on to boil again. Put the finishing hops into a sanitized cup and pour boiling water over it. It needs to steep in the hot water for 10 to 15 minutes and give it a jiggle every now and then.

When you are ready to mix, pour the ultrabrew into the sanitized fermenter and pour in 2 litres of boiling water. Stir until the sugars and malts are dissolved.

Open the can of pale ale mix and pour into the fermenter. Put a bit of boiling water into the can to rinse out the last of the mix. Give the mix or wort a good stir to get everythign dissolved. Add more boiling water if you need to.

Add the steeped cascade hops and then top up with cold water while stirring. When full to 23 litres, take a couple of cans of wort off the bottom via the tap and pour back into the top.

Ideally the temperature of the wort needs to be around 20 to 24 degrees. But don't worry too much as long as it isn't over 30 degrees. I live in sunny Qld and it can be hard to get the pitching temp down. Not to worry it still seems to work fine at the higher temps.

So, the most important thing is to pitch in the yeast as soon as possible. Sprinkle th edry yeast over the surface of the wort and put the lids on. Put in the air-lock and your are done.

This should be ready to bottle in about 4 days but check the SG to make sure. I strongly recommend also racking this brew after 4 days and give it another day to settle before bottling.

Notes:

Next time I brew this one I am going to try changing the yeast. I'll probably use SAF US-05 yeast.

I have one batch brewing now that has Coopers brew enhanced number 2, half a can of malt and 10gm of hersbrucker hops.

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