That’s Amore Italian Pils

  • HoppyHoppy
  • FloralFloral
  • HerbalHerbal
  • SpicySpicy
Sale price$53.30
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Ahhh Italia, how we really do love you! You gave us thin-crusted pizzas, lemon gelati, high fashion, the Amalfi Coast, and ‘la dolce vita’. And to return that love, we’ve created an Italian Pils that’s simply superba. It pours clear and golden to form a frothy white head that creates delicate lace in the glass. A bouquet of aromas offers up notes of fresh grass, herbal hops, and an amorous hint of lemon zest, while the Saphir hops add spice and earthiness. The flavour profile is like a passionate kiss of crisp malt sweetness and noble hop bitterness, with herb and citrus characters, hints of tangerine, and mild peppery spice. It finishes clean, dry and affectionately bitter.

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Recipe Contains

1 × Draught (1.7kg)
2 × Light Dry Malt (500g)
1 × Carapils Malt (250g)
1 × German Lager Yeast (15g)
1 × Carbonation Drops (250g)

You'll Need

1 × 25g Saphir Hops

Beer Style: Lager

Colour (EBC): 13
Volume: 20L
Difficulty: Advanced

ABV 5.2%

Alcohol by Volume

35 IBU

International Bitterness Units

EBC 13

Colour

This Recipe

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Ingredients

1 x 1.7kg Coopers Draught
2 x 500g Coopers Light Dry Malt
1 x 250g Carapils Malt
1 x 25g Saphir Hops
1 x 15g Coopers German Lager Yeast
1 x 250g Coopers Carbonation Drops

Mix

Place all the Carapils 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
Carapils Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper),
and let steep for about 30 minutes.
Remove the Carapils 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 set the pot in a cold/ice water bath to cool (approx. 15 minutes)
then strain into a fermenting vessel (FV).
Add the Coopers Draught and the Coopers Light Dry Malt to the FV and stir to dissolve. Don’t be too
concerned if there are lumps, they will dissolve over the next few hours.
Top up with cool water to the 15 litre mark and stir thoroughly.
Check the brew temperature and top up to the 20 litre mark with cold or warm water to get as close
as possible to 12°C.
Sprinkle the Coopers German Lager Yeast then fit the lid.

Home Recipes THAT’S AMORE ITALIAN PILS

That’s Amore Italian Pils

Ahhh Italia, how we really do love you! You gave us thin-crusted pizzas, lemon gelati, high fashion, the Amalfi Coast, and ‘la dolce vita’. And to return that love, we’ve created an Italian Pils that’s simply superba. It pours clear and golden to form a frothy white head that creates delicate lace in the glass. A bouquet of aromas offers up notes of fresh grass, herbal hops, and an amorous hint of lemon zest, while the Saphir hops add spice and earthiness. The flavour profile is like a passionate kiss of crisp malt sweetness and noble hop bitterness, with herb and citrus characters, hints of tangerine, and mild peppery spice. It finishes clean, dry and affectionately bitter.

That’s Amore Italian Pils
Beer Style Lager
Flavour Profile Hoppy, Floral, Herbal, Spicy
Alcohol Content 5.2%
Colour (EBC) 13
Bitterness (IBU) 35
Volume 20L
Difficulty Advanced

Ingredients

1 x 1.7kg Coopers Draught
2 x 500g Coopers Light Dry Malt
1 x 250g Carapils Malt
1 x 25g Saphir Hops
1 x 15g Coopers German Lager Yeast
1 x 250g Coopers Carbonation Drops

1. Mix

Place all the Carapils 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
Carapils Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper),
and let steep for about 30 minutes.
Remove the Carapils 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 set the pot in a cold/ice water bath to cool (approx. 15 minutes)
then strain into a fermenting vessel (FV).
Add the Coopers Draught and the Coopers Light Dry Malt to the FV and stir to dissolve. Don’t be too
concerned if there are lumps, they will dissolve over the next few hours.
Top up with cool water to the 15 litre mark and stir thoroughly.
Check the brew temperature and top up to the 20 litre mark with cold or warm water to get as close
as possible to 12°C.
Sprinkle the Coopers German Lager Yeast then fit the lid.

2. Brew

Ferment temperature should ideally be as close to 12C– 18C if possible. Don’t be too concerned if it
goes over.
Once the foam has subsided add the Saphir Hops (we recommend wrapping in a mesh cleaning cloth,
pulled straight from the wrapper) and allow to dry hop for 2 days.
After 2 days take a specific gravity reading, fermentation has finished once the specific gravity is
stable over 2 days.
Expected readings should finish in the range of 1008 – 1012.

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 5.2% ABV.

Common Questions

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