Coopers Mild Ale Recipe
Coopers Mild Ale (23 Litres)
Our commercial Mild Ale has become very popular with the Australian drinking public. A mid-strength beer with real flavour, perfect for summer drinking! Don’t skip on the hops and it’s important to ferment at 18C using the commercial yeast culture.
- 1.7kg Australian Pale Ale
- 500g Coopers Light Dry Malt
- 12g Saaz hops (steeped for 15-20mins)
- Coopers Commercial Yeast culture (preferred), English Ale yeast or kit yeast
Dextrose Corn Sugar
- Colour: Gold
- Body: Medium
- Bitterness: Medium
- Approx. Alcohol Level: 3.5% ABV
- Naturally Carbonated: Natural
STEP 1: Mix
Add the Saaz hop pellets to 500ml of boiled water and leave to infuse for about 15mins (this works well in a large coffee plunger or similar) Place the Light Dry Malt in a sanitised, well drained fermenter. Add 2 litres of hot water, immediately pick the fermenter up and swirl the contents until dissolved (about 15 secs) - this minimises lumps. Add the contents of the beer kit and the strained hop infusion then stir to dissolve. Add cold water up to the 20 litre mark and stir vigorously. Check the brew temperature and top up to the 23 litre mark with cold water (refrigerated if necessary) to get as close as possible to 21C. Stir in the commercial yeast culture (or sprinkle the dry yeast) then fit the lid. Look in our DIY FAQ's for a guide on growing our commercial yeast.
STEP 2: Brew
Try to ferment in the 18C to 22C range. Although Ale yeast can ferment at very high temperatures (as high as 40°C), the closer the brew is to 21C the cleaner the flavour and aroma.
STEP 3: Bottle
Bottle once the SG readings are stable over a couple of days. We recommend the use of PET bottles or reusable glass bottles designed for storing beer. Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon). Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks. Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.
STEP 4: Enjoy!
While we recommend leaving your bottles to condition at or above 18C for at least 2 weeks - you may find that your brew benefits from further conditioning. Expect this brew to turn out at approximately 3.5% to 3.8% ABV. Ales may be served cloudy or bright - depending on the style - and normally hold less carbonation than Lagers.