Copper Ale

Copper Ale

(5 gallons/19 L, all-grain)
OG = 1.048  FG = 1.010
IBU = 30  SRM = 13  ABV = 4.9%

Ingredients
8.75 lb. (4.0 kg) domestic 2-row pale malt
12.75 oz. (0.36 kg) Munich malt
6.33 oz. (0.18 kg) Victory malt
1.5 oz. (43 g) chocolate malt
1 tsp. Irish moss
8 AAU Northern Brewer hops (0.89 oz./25 g of 9% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (2 qt./~2 L yeast starter)
1 cup corn sugar (for priming)

Step by Step
Use water with carbonates under 50 ppm and calcium around 50 ppm. Heat 12.5 quarts (12 L) of water to 163 °F (73 °C) and mash grains at 152 °F (67 °C) for 60 minutes. Stir in boiling water to mash out to 168 °F (76 °C). Recirculate wort until clear. Run off wort and begin sparging. Keep sparge water heated to the point that the grain bed temperature remains around 168 °F (76 °C). Collect 6 gallons (23 L) of wort. Bring wort to a boil. Once hot break forms, add hops and boil for 60 minutes. Add Irish moss with 15 minutes left in boil. Cool wort to 68 °F (20 °C), aerate and pitch yeast. Ferment at 68 °F (20 °C).

Copper Ale

(5 gallons/19 L, partial mash)
OG = 1.048  FG = 1.010
IBU = 30  SRM = 13  ABV = 4.9%

Ingredients
2 lb. 11.33 oz. (1.2 kg) pale malt
12.75 oz. (0.36 kg) Munich malt
6.33 oz. (0.18 kg) Victory malt
1.5 oz. (43 g) chocolate malt
9.0 oz. (0.26 kg) light dried malt extract
3 lb. 10 oz. (1.6 kg) light liquid malt extract
1 tsp. Irish moss
8 AAU Northern Brewer hops (0.89 oz./25 g of 9% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (2 qt./~2 L yeast starter)
1 cup corn sugar (for priming)

Step by Step
Heat 5.5 qts. (5.2 L) of water to 163 °F (73 °C) and pour it into a 2-gallon (7.6-L) beverage cooler. Add crushed grains to a large steeping bag and slowly submerge in cooler. Open bag and stir grains with a large spoon. Note the level of water in the cooler after the grains are added. Let partial mash rest, starting at 152 °F (67 °C), for 45 minutes.

While mash is resting, bring 0.75 gallons (2.8 L) of water to a boil in your brewpot. Also, bring 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in another pot. Open spigot on cooler and collect first wort. Add it to the boiling water in your brewpot. Begin heating this wort to a boil. Add 180 °F (82 °C) water to cooler until liquid level is the same as before. Stir grains and let sit for 5 minutes, then collect second wort and add it to your brewpot.

Add dried malt extract and bring wort to a boil. Add hops and boil for 60 minutes. Stir in liquid malt extract and Irish moss for final 15 minutes of the boil. Cool wort and transfer to fermenter. Add water to fermenter to make 5 gallons (19 L). Aerate, pitch yeast and let ferment at 68 °F (20 °C).

Copper Ale

(5 gallons/19 L, extract with grains)
OG = 1.048  FG = 1.010
IBU = 30  SRM = 13  ABV = 4.9%

Ingredients
11.33 oz. (0.32 kg) domestic 2-row pale malt
12.75 oz. (0.36 kg) Munich malt
6.33 oz. (0.18 kg) Victory malt
1.5 oz. (43 g) chocolate malt
1 lb. 14 oz. (0.85 kg) light dried malt extract
3.3 lbs. (1.5 kg) light liquid malt extract
1 tsp. Irish moss
8 AAU Northern Brewer hops (0.89 oz./25 g of 9% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (2 qt./~2 L yeast starter)
1 cup corn sugar (for priming)

Step by Step
In a large kitchen pot, heat 3.0 qts. (2.8 L) of water to 163 °F (73 °C). Add crushed grains to a large steeping bag and steep them in this pot, at 152 °F (67 °C), for 45 minutes. While grains are steeping, heat 1.5 gallons (5.7 L) of water to a boil in your brewpot. Also, heat 1.5 qts. (1.4 L) of water to 170 °F (77 °C) in another kitchen pot. After steep, place a colander over your brewpot and lift grain bag into it. Pour the “grain tea” from the steeped grains through the bag (to strain out any floating bits), then rinse the bag with 1.5 qts. (1.4 L) of 170 °F (77 °C) water. Add dried malt extract to liquid mixture and bring to a boil. Add hops and boil your wort for 60 minutes. Stir in Irish moss for final 15 minutes of the boil. Stir in liquid malt extract at end of boil and let wort sit — with the lid on your brewpot — for 15 minutes before cooling. Cool wort and transfer to fermenter. Add water to fermenter to make 5 gallons (19 L). Aerate, pitch yeast and let ferment at 68 °F (20 °C).