Beer Forum

I know this isn't a true style according to the BJCP but if I were to brew an "Australian" style beer, what MUST be in the recipe? So far I found Pride Of Ringwood hops are a must but is there anything else?

Better yet, anyone have a recipe?

Gotta have Dingos.

Cooper's yeast.

coopers yeast?????


do you want a Ozzie lager or ale recipe

and what type in particular?...we do have more that 1 beer here

Sorry, I'll expand on that comment.

I've only run across one type of Coopers yeast in homebrew context - an ale yeast in a yellow sachet that runs a bit to the bready side of English character. I like it for warm fermentations because it seems to hold that same character through a wide range of temps up to the low 70s. That's around 22-23 for oz

I've not noticed that character in either Coopers Pale Ale or in VB, so perhaps they use different yeast, or handle it differently so that breadiness is more subdued.

DannyW wrote:I've not noticed that character in either Coopers Pale Ale or in VB, so perhaps they use different yeast, or handle it differently so that breadiness is more subdued.

Coopers Pale Ale is an ale, VB is a lager (only the Victoria bit is true), so the yeasts will be very different.

If you want to go down the Australian path, I would suggest attempting the Coopers Sparkling Ale, which is arguably a distinctly Australian style of beer. Google yields a few recipes that may be of assistance. I can't recommend any as I have never brewed it.

As others have indicated, the Coopers yeast (which apparently is fairly easy to propogate from the bottle), and the dreaded POR hops are required. The other item would be sugar (sucrose), which is used primarily to lighten body.

Well, after doing some research on Australian beers, here's what I came up with. Let me know what you all think.




Type: All Grain
Date: 6/22/2006
Batch Size: 5.50 gal
Brewer: Darin Kolls
Boil Size: 7.03 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 83.3 %
0.50 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 5.6 %
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 11.1 %
0.50 oz Pride of Ringwood [9.50%] (60 min) Hops 11.6 IBU
0.50 oz Pride of Ringwood [9.50%] (15 min) Hops 5.2 IBU
0.50 oz Pride of Ringwood [9.50%] (3 min) Hops 3.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Cooper Ale (Coopers #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 0.6 %
Bitterness: 20.0 IBU Calories: 43 cal/pint
Est Color: 7.4 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 8.00 lb
Sparge Water: 3.14 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 10.00 qt of water at 161.4 F 150.0 F 75 min
Mash Out Add 6.40 qt of water at 200.2 F 168.0 F 10 min

if you realy want to emulate the ozzie beers, drop the late hops and stick to 1 addition, also dont waste good candi sugar in such a beer you wont get any real profile from it, i would use cane sugar(as all ozzie brewers do), and maybe use 2 lots of the coopers yeast, i dont think they are a big sachet

keep the POR to 20 IBU any more than that and they taste crappy