Sparkling Golden Ale

lethaldog · Post by **lethaldog** » Thursday Feb 15, 2007 9:16 pm

Next time pale try going with a better yeast, say a safale or even a liquid if you have it and you will see a big difference there to imho

Pale_Ale · Post by **Pale_Ale** » Thursday Feb 15, 2007 9:39 pm

I've no doubt about that lethaldog...although now that I've got temp control and the esters are under control I find the dry stuff can make a very clean beer.

I'm going to get a yeast farm happening soon (otherwise buying liquid is not economical), that smurto fellow just has to give me some of his pilfered vials.

lethaldog · Post by **lethaldog** » Thursday Feb 15, 2007 10:14 pm

Even just a dried safale will be 10 times better than the kit yeast, i still use dried yeasts on occasions but i never use the kit yeasts

scblack · Post by **scblack** » Friday Feb 16, 2007 7:44 am

lethaldog wrote:Even just a dried safale will be 10 times better than the kit yeast, i still use dried yeasts on occasions but i never use the kit yeasts

I use Safale and Saflager yeasts by choice too.

BUT if I use a Coopers Mexican kit for a brew, and then use a Saflager for it, I will keep that Coopers yeast packet aside in the fridge. Then I will do that same recipe later (or at least the same Coopers kit), and use the TWO Coopers yeasts, which helps greatly for the quality,as the yeast is not propagating so much over and over.

Pale_Ale · Post by **Pale_Ale** » Friday Feb 16, 2007 8:33 am

That sounds like good advice

Also, I think the premium Coopers range (Thomas Cooper) uses DCL yeast anyway but not sure. Would be good to get a rating of each dried kit yeast and its origin.

mike_hifi · Post by **mike_hifi** » Friday Feb 16, 2007 12:58 pm

I didn't set out to make a JSGA clone, just a nice pale, but after having this for a while now, last time I tasted JSGA it was just like it!!

1.7 Kg Cascade Pale Ale Kit
1.0Kg Morgans Lager Malt
0.5Kg Morgans Caramalt
0.5Kg Dextrose
1 Lloyds Brew booster
12g Cascade Hops
12g Hellertau Hops
15l chilled mineral water
US-56 American Ale yeast (dried)

Bought 10l water, Lager Malt, Caramalt, dextrose to boil, added both hops and removed from heat.

Added hot wort to a little chilled mineral water in the fermenter and added Cacscade kit. Topped up with a little more water and stirred in brew booster. Added rest of mineral water. Temp was then 22deg. Added yeast starter and topped up with tap water to 28 litres. Yep, 28. Fermented at a controlled 20deg.

drsmurto · Post by **drsmurto** » Monday Feb 19, 2007 10:08 am

Tasted this one on the weekend. i went the reduced hops schedule.

Reminder
thomas cooper sparkling ale kit
1.5 kg light malt extract
15g amarillo at 15
15g amarillo at 5
15g amarillo dryhopped at rack.
kit yeast - 22degC, 1 week primary, 1 week secondary.

Beeeeewdiful! Like the LCPA mentioned elsewhere, the hop aroma hits you but its not over the top. Am now a big fan of amarillo. Will do this again.

Cheers PA for the recipe, lovely drop, 2nd beer now that my partner thinks is very good.

Pale_Ale · Post by **Pale_Ale** » Tuesday Feb 20, 2007 10:23 am

No worries drsmurto,

I'll be putting the reduced hop schedule down soon! I highly recommend CCing if you are trying to get closer to Golden Ale too!

I love Amarillo too, and I found the hop additions to give the brew a much better head and overall mouthfeel. All-malt with lots of hops. Can't go wrong really!

drsmurto · Post by **drsmurto** » Tuesday Feb 20, 2007 10:39 am

CCing requires a brewing fridge.....

something i am yet to acquire altho my money box is filling up with gold coins so i hope to be able to buy a 2nd hand fridge to modify in the not too distant future...

I also am having to pack all my brewing equipment and beers away into storage for at least the next 3 months. Very annoying as i am really getting into the brewing, my beers have improved out of sight in the last 4 months all thanks to the forums members. I guess a few months aging my beers is a positive......all 250 of them!

Pale_Ale · Post by **Pale_Ale** » Tuesday Feb 20, 2007 11:03 am

You don't need a temp control or anything, just some spare room in a kitchen fridge if you have, a cube don't take up that much room. Getting flight clearance from the other half might be a problem though

drsmurto · Post by **drsmurto** » Tuesday Feb 20, 2007 11:19 am

Am a bit of a foodie too, well..... a huge foodie so my beer cooling space is rationed to 3 longies only at any one time, hence there is no room for a cube unless its the size of the rubix.......

Pale_Ale · Post by **Pale_Ale** » Tuesday Feb 20, 2007 11:22 am

3 Longies? They'd barely get a chance to cool down!

I prefer beer cooled over a few days, it really does taste better. Got about 18 stubbies in the kitchen fridge plus a few longies of ginger beer

Sure, I can't buy as much food but these are the trade-offs we make!

drsmurto · Post by **drsmurto** » Tuesday Feb 20, 2007 11:25 am

Ales can be drunk warmer tho so i dont need to wait till they are 4degC, anything around 10 and its more in line with the traditional temps... or at least the english temps....

but i dont drink much during the week so they can sit there for a few days, i just leave them out during the first glass and let it warm up slowly. Leaving in the fridge for a few days does allow the yeast to really stick to the bottom of the bottle. I WILL get a beer fridge. I WILL.

Pale_Ale · Post by **Pale_Ale** » Tuesday Feb 20, 2007 12:12 pm

I'm still using a bar fridge for a brew fridge. It's a bit squishy but as you know finding a secondhand fridge in Adelaide (for a good price) is difficult.

drsmurto · Post by **drsmurto** » Thursday Aug 16, 2007 3:35 pm

*BUMP*

Rather than start a new thread its time to resurrect this one.

I have loads of amarillo in the freezer and no more of the JSGA clones to drink. Also have one empty keg.

Looking at the JSGA description on the website - Link

So what do the fans of this beer think of this recipe as a modification of the original recipe Pale_ale posted?

1 x Thomas Coopers Sparkling Ale kit
1.5 kg Coopers wheat malt extract
15g amarillo @ 15
15g amarillo @ 5
15g amarillo - dry hopped at rack and/or keg
US56, 18degC, 1 week primary, 1 week secondary.

Cheers
DrSmurto

Chunk · Post by **Chunk** » Thursday Aug 16, 2007 5:37 pm

Pale_Ale's recipe is on my brew list.

thomas cooper sparkling ale kit
1.5 kg light malt extract
15g amarillo at 15
15g amarillo at 5
15g amarillo dryhopped at rack.

One of my best brews has been this attempt at a JSGA

Coopers Pale Ale
Thomas Coopers Light Malt Extract 1.5kg
12g Amarillo 30min boil
12g Amarillo dry hopped at rack.

Pale_Ale · Post by **Pale_Ale** » Friday Aug 17, 2007 9:03 am

drsmurto wrote:*BUMP*

Rather than start a new thread its time to resurrect this one.

I have loads of amarillo in the freezer and no more of the JSGA clones to drink. Also have one empty keg.

Looking at the JSGA description on the website - Link

So what do the fans of this beer think of this recipe as a modification of the original recipe Pale_ale posted?

1 x Thomas Coopers Sparkling Ale kit
1.5 kg Coopers wheat malt extract
15g amarillo @ 15
15g amarillo @ 5
15g amarillo - dry hopped at rack and/or keg
US56, 18degC, 1 week primary, 1 week secondary.

Cheers
DrSmurto

I think it would be good drsmurto, I'd never actually looked at the contents of the JSGA, but wheat makes sense now.

I might give it a whirl soon, I was going to put down a CPA clone this weekend but I might give this one a go instead...

drsmurto · Post by **drsmurto** » Friday Aug 17, 2007 10:27 am

Flat out this weekend but reckon i will have time to put this down.

After reading info on the Coopers website - Link

So the wheat malt extract is part wheat part barley. I think that will work very well as its not a full on wheat beer but will add something different to the brew.

Used US56 in my last batch of the LCPA clone and it didnt drop out very clear. Was going to cc this batch for a week but if i am using wheat wont i get a hazy beer anyway?

Not that i care about appearance too much, its all about the taste!

James L · Post by **James L** » Friday Aug 17, 2007 10:43 am

If i were to make this beer using only extract and not a coopers kit, would you suggest 15g amarillo 60mins, 15g amarillo 15g amariilo at 30mins and then do the hop schedule from 15minutes to dry hopping the same as everyone else. (15g @15mins, 15g@ 5 mins @ dry hop)?

the IBUs work out to be about 33.2 which is pretty good for an APA. The only other thing is; would you suggest i add anything like carapils or crystal malt? I was thinking about adding 200g of each to add a little sweetness and body... (plus these ingredients were listed on the sierra nevada PA recipe).

I guess in order to get the colour golden, i might have to use half Extra light liquid malt, and half pale malt...

As for wheat malt.... i ight just chuck in 300g for the hell of it too..

drsmurto · Post by **drsmurto** » Friday Aug 17, 2007 10:48 am

The JSGA is quite a dry beer, JS claims its like a cross between a lager and an ale. So i dont think any crystal malt which will add sweetness is needed and will probably be lost under all that amarillo. 30 odd IBU is about all i would go for this beer, its not anywhere near as bitter as the LCPA.

I would be tempted to maybe up the 60 min addition to get most of your IBUs and drop the 30 min. Then you can whack all the amarillo in at 15, 5 and dry hop for the flavour and aroma.

Altho since too much amarillo isnt nearly enough you could still do the 30 min addition. Damn i love amarillo!

Cheers
DrSmurto