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Beer name

Chubby Cherub

Beer type

ale

Beer type

Beer description The success of the Cascarillo Amber Ale recipe shows that brewers are willing to make a little extra effort with their brewing. Following the same method, Chubby Cherub uses a combination of liquid and dry un-hopped malt extract with a good amount of hops for bitterness, flavour and aroma. This recipe is inspired by and sits somewhere between two well known brands from opposite sides of the country, both of which are an Aussie interpretation of the American Pale Ale style (category 10.A. of the BJCP guidelines). The end result is a golden ale displaying a white creamy head with prominent aromas of stone-fruits, grapefruit and marmalade, followed up by a mouth-filling malt/hop balance with a cleansing bitter finish. Flavour profile
Colour:
Gold
Bitterness:
Medium
Body:
Medium
Approx. Alcohol Level:
5.4%
Naturally Carbonated:
Natural

Ingredients

  • 1.5kg Thomas Coopers Amber Malt Extract
  • 1.5kg Thomas Coopers Light Malt Extract 
  • 500g Coopers Light Dry Malt
  • 50g Chinook hop pellets (2x 25g)
  • 25g Nelson Sauvin hop pellets
  • 25g Cascade hop pellets
  • 11g Danstar BRY-97 (or American Ale yeast of your choice) 
  • Coopers Carbonation Drops 

STEP 1: Mix 

In a good sized pot (around 8 litres) bring about 500g of Light Dry Malt to the boil with 5 litres of water.

Add 25g of Chinook Hops and boil for 10min.

Then add 25g of Nelson Sauvin Hops and continue to boil for another 10min.

Add 25g of Cascade Hops and continue to boil for 5min then remove from the heat to let sit for about 5min.

Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.

Add the 2 cans of malt extract, 1.5kg Amber Malt and 1.5kg Light 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 18C.

Sprinkle the dry yeast or stir in liquid yeast, fit the lid and try to ferment at 18C.

STEP 2: Brew

On day 4 or after the foam has subsided, add the remaining Chinook Hops (we recommend wrapping the hops in a mesh cleaning cloth, pulled straight from the wrapper).

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).

Allow to condition for at least 2 weeks in the bottle.

STEP 4: Enjoy!

Expect the alcohol content to be around 5.4% ABV.

To take advantage of the fresh hop characters, drink this brew early.