Coopers Ocean Alley Ale

  • MaltyMalty
  • HoppyHoppy
  • CitrusCitrus
  • FruityFruity
Sale price$48.30
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Coopers and Ocean Alley are making waves with this limited-edition tropical pale ale, and now you can brew it yourself! Pouring bright gold with the signature Coopers cloudy appearance, this refreshing ale bursts with vibrant passionfruit, yuzu, melon, and stone fruit aromas. Crafted with a balanced blend of pale and wheat malts, it delivers a smooth palate where tropical and citrus notes from the Alora and Riwaka hops harmonise with the subtle malt character. It finishes crisp with a light-bodied, easy-drinking charm. Perfect for relaxing with mates and soaking up the good vibes!

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Recipe Contains

1 × Thomas Coopers Preacher's Hefe Wheat (1.7kg)
1 × Light Dry Malt (500g)
1 × Light Crystal Malt (250g)
1 × English Ale Yeast (15g)
1 × Carbonation Drops (250g)

You'll Need

1 × 25g Alora Hops
1 × 25g Riwaka Hops

Beer Style: Ale

Colour (EBC): 9
Volume: 23L
Difficulty: Expert

ABV 3.8%

Alcohol by Volume

25 IBU

International Bitterness Units

EBC 9

Colour

This Recipe

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Ingredients

1 x 1.7kg Thomas Coopers Preacher’s Hefe Wheat
1 x 500g Coopers Light Dry Malt
1 x 250g Light Crystal Malt
1 x 25g Alora Hops
1 x 25g Riwaka Hops
1 x 15g Coopers English Ale Yeast (or you supply Coopers Commercial Yeast Culture)
1 x 250g Coopers Carbonation Drops

Mix

Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
Light Crystal Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the
wrapper) and let steep for about 30 minutes.
Remove the Light Crystal Malt by gathering up the corners of the mesh cloth and lift, allowing the
liquid to drain from the malt back into the pot.
Bring the liquid to the boil for 5 minutes.
Remove the pot from the heat and add half a pack of Riwaka Hops, let steep for 20 minutes.
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).
Add the Thomas Coopers Preachers Hefe Wheat and Coopers Light Dry Malt to the FV and stir to
dissolve. Top up with cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with warm water to get as close as
possible to 15°C.
Add the Coopers Commercial Yeast Culture &/or the English Ale Yeast, then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast

Home Recipes COOPERS OCEAN ALLEY ALE

Coopers Ocean Alley Ale

Coopers and Ocean Alley are making waves with this limited-edition tropical pale ale, and now you can brew it yourself! Pouring bright gold with the signature Coopers cloudy appearance, this refreshing ale bursts with vibrant passionfruit, yuzu, melon, and stone fruit aromas. Crafted with a balanced blend of pale and wheat malts, it delivers a smooth palate where tropical and citrus notes from the Alora and Riwaka hops harmonise with the subtle malt character. It finishes crisp with a light-bodied, easy-drinking charm. Perfect for relaxing with mates and soaking up the good vibes!

Coopers Ocean Alley Ale
Beer Style Ale
Flavour Profile Malty, Hoppy, Citrus, Fruity
Alcohol Content 3.8%
Colour (EBC) 9
Bitterness (IBU) 25
Volume 23L
Difficulty Expert

Ingredients

1 x 1.7kg Thomas Coopers Preacher’s Hefe Wheat
1 x 500g Coopers Light Dry Malt
1 x 250g Light Crystal Malt
1 x 25g Alora Hops
1 x 25g Riwaka Hops
1 x 15g Coopers English Ale Yeast (or you supply Coopers Commercial Yeast Culture)
1 x 250g Coopers Carbonation Drops

1. Mix

Place the Light Crystal Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
Light Crystal Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the
wrapper) and let steep for about 30 minutes.
Remove the Light Crystal Malt by gathering up the corners of the mesh cloth and lift, allowing the
liquid to drain from the malt back into the pot.
Bring the liquid to the boil for 5 minutes.
Remove the pot from the heat and add half a pack of Riwaka Hops, let steep for 20 minutes.
Set the pot in a cold/ice water bath to cool (approx. 15 minutes) then strain into a fermenting vessel
(FV).
Add the Thomas Coopers Preachers Hefe Wheat and Coopers Light Dry Malt to the FV and stir to
dissolve. Top up with cool water to the 17 litre mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with warm water to get as close as
possible to 15°C.
Add the Coopers Commercial Yeast Culture &/or the English Ale Yeast, then fit the lid.
Click here to view our how-to-video on Harvesting Commercial Yeast

2. Brew

Ferment temperature should be as close to 16-20°C if possible.
Once the foam has subsided around day 5, add the Alora Hops and the remaining Riwaka Hops (we
recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1005 – 1010.

3. Bottle

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C.

4. Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 3.8% ABV

Common Questions

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