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Adelaide Sparkling Ale
Specialty Beer • Partial Mash • 22.5 L
Coopers Sparkling clone...
October 29, 2005 pm 07:05pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 22.5 L)
- 1.5 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 0.180 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.050 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.5 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 0.75 kg
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 25 g
Pride of Ringwood - 9.0 AA% whole; boiled 60 min
Pride of Ringwood
Moderate.
- 20 g
Pride of Ringwood - 9.0 AA% whole; boiled 15 min
Pride of Ringwood
Moderate.
- 15 g
Pride of Ringwood - 9.0 AA% whole; boiled 2 min
Pride of Ringwood
Moderate.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Mini mash the Pale, Crystal and Wheat malt at 64-65C. Use Coopers light liquid extract if available.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 4.1 SRM | 1 - 50 | |
| Alcohol: | 4.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 27.7 IBU | 0 - 100 | |
Discussion
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