Pacific Summer Ale Recipe

Pacific Summer Ale

Pacific Summer Ale (23 Litres)

Imagine a beer that is as cloudy, flavoursome and thirst quenching as Coopers Original Pale Ale, running head on into a wall of Aussie hops to produce an overt late hop character of passionfruit, stone fruit and pineapple; packed full of Melon and Apricot aromas, with a subtle Malt flavour that finishes with a clean bitterness and is best enjoyed in board-shorts or a bikini. That’s Pacific Summer Ale!



  • Colour: Pale Gold
  • Body: Medium
  • Bitterness: Medium
  • Approx. Alcohol Level: 4.4% ABV
  • Naturally Carbonated: Natural


Step 1 : Mix

In a good sized pot (around 8 litres) bring about 500g of Light Dry Malt to the boil with 3 litres of water. Add half of the Summer Hops and boil for 15min. Now add the remaining Summer Hops and boil for a further 10min then remove from the heat. Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel. Add the Australian Pale Ale and 500g of Light Dry Malt, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly. Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 21C. Sprinkle the dry yeast, fit the lid and try to ferment at 18C - 21C.

Step 2 : Brew

Once the foam has died down, usually about day 3 or 4, add the Galaxy Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper) then fit the lid. Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1008 – 1012.

Step 3 : Bottle

Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).

Step 4 : Enjoy

Allow to condition for at least 2 weeks in the bottle. Take advantage of the fresh hop character and drink this beer early. Expect the alcohol content to be around 4.4% ABV.

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