# Coopers Australian Pale Ale Recipe

Source: transcribed from user-provided photo on 2026-04-25.

## Description
The undercurrent of this strong malt base is met in equal measure with bold hop flavours and aromas. Expect an undertone of citrus, lychee and tropical fruits, followed closely by light malty sweetness on the tongue, before a defiantly smooth yet bitter finish.

## Expected Brew Figures
- OG: 1.055
- FG: 1.014
- ABV: 5.7%
- IBU: 40
- Volume: 22 litres

## Ingredients
- 1.7kg Coopers Australian Pale Ale can of concentrate
- 1.5kg Thomas Coopers Light Malt Extract
- 500g Coopers Light Dry Malt
- 250g Crystal malt (cracked)
- 25g Chinook hops
- 25g Simcoe hops
- 25g Cascade hops
- Safale US-05 Dry Yeast

## Method
1. The day before brew day, soak the cracked crystal malt grain in a small mesh bag in a pot with about 3 litres of cold water. Fit the lid and sit it in the fridge overnight (if the grains have not already been cracked, place them in a plastic zip-lock sandwich bag and crack them using a rolling pin).

2. On brew day lift the mesh bag with grains out of the pot and allow the liquid to drain out before discarding the grains.

3. Place the strained liquid onto the stovetop, then add half of the Light Dry Malt and stir to dissolve.

4. Bring to the boil, then add the Chinook Hop Pellets and boil for 30 minutes, before removing from the heat.

5. Cool the liquid by placing the pot in a bath of cold water for about 15 mins.

6. Add the Australian Pale Ale can of concentrate, the liquid malt extract, the remaining light dry malt and the cooled hop and grain liquid to your fermenter. Stir to dissolve. Don’t be concerned if lumps of Light Dry Malt persist as they will dissolve over the course of several hours.

7. Top up with cold tap water to 20 litres and stir thoroughly.

8. Check the temperature and top up to 22 litres with warm or cool water (refrigerated if necessary) to start the brew at 18°C.

9. Sprinkle the Safale US-05 Dry Yeast then fit the lid and place the fermenter in a location out of direct sunlight. Ferment at 18–20°C.

10. On day 6, add the Simcoe and Cascade hops (preferably in a hop bag) and leave for the remainder of fermentation.

11. On day 9 check the specific gravity (SG). The brew is ready once the specific gravity has stabilised over a couple of days and is about 1.012–1.015.

12. Bottle or keg as normal. If bottling, allow your beer to bottle condition out of direct sunlight. For best results condition for 8–12 weeks.

## Notes
- Stored in Markdown for long-term consistency and easier future indexing/searching.
- Transcription confidence is high, but a couple of source-photo details were slightly uncertain when first read:
  - “Thomas Coopers Light Malt Extract” appears correct.
  - Step 5 reads as “about 15 mins”.
- The left-side cut-off title/subtitle from the image was not included because it was incomplete.
