Description
Thomas Cooper’s first recorded brew was designated brew “A”. According to his brewing log, dated 13th May 1862, “A” contained four bushels of Malt and eight pounds of Kent hops in 46 gallons of water, which he made into a Pale Ale and a slightly heavier Ale.
This American style IPA is made in the tradition of that heavier Ale. Full bodied with deep amber and reddish hues, its tropical, citrusy, grapefruit notes and toasty amber malt balances the clean, hop filled, bitter finish. You won’t believe Thomas used to sell it for seven schillings a dozen.
Recommended to be brewed with:
To make 23 Litres:
- 1.5kg Coopers Light Dry Malt
- Coopers Carbonation Drops
To make 18 Litres:
- 1kg Coopers Light Dry Malt
- Coopers Carbonation Drops
kahlup.lee (verified owner) –
I brewed this with 1.5kg malt extract. 1kg dextrose, 20 grams mosaic hops during whirlpool, added cold water to make 23 litres. I pitched 11grams of West Coast IPA yeast with 100ml of water and 2 tbsp sugar to rehydrate the yeast. OG: 1.06 and ferment over 12 days at 16C-20C. On Day 5, I dry hopped 36gram of Mosaic, bottled on day 12 with 2 carbonation drops using 740ml bottles. Result was a fantastic deep amber brew with strong head, malty flavours with fruits and 7.8%ABV. This is my best brew so far, enjoyed it so much!