Description:

I just formulated a recipe ("almost clone") for an Adelaide Sparkling Ale . I based it upon the known OG and hopping schedule for Coopers Sparkling; I added black malt and Crystal 60L to give it some of the character it used to po ssess back when they blended stout with the golden ale. The yeast is probably t he most important factor; I believe you can culture from a bottle of Coopers or use YeastLabs A01 (they're the same). My recipe is partial mash, with 1 l b. of Belgian candi sugar (added to the boil or as a prime for the secondary) a nd 1 lb. of pale DME.

Ingredients:

• 5.00 lbs. Harrington 2-row pale
• 6.00 oz. English crystal malt 37L
• 4.00 oz. Crystal malt 60L
• 2.00 oz. Black patent 525L
• 1.00 lbs. DME Australian Pale
• 1.00 lbs. Belgian candi sugar (white)
• 0.50 oz. Pride of Ringwood 9.5% (60 min)
• 0.50 oz. Pride of Ringwood 9.5% (15 min)
• 0.50 oz. Pride of Ringwood 9.5% (2 min)
• Yeast: YeastLabs A01

Procedure:

Source: Michael Hoopes