RWH's stout - recipe advice

[big dave]

I am planning on putting down a version of the recipe for RWH's Best Extra Stout I found on this forum. Recipe is....

1 coopers stout tin
1 kg Dark Dry Malt Extract
1 kg Light Dry Malt Extract
200g Dry Wheat Malt
25g Goldings @ 20 minutes
Yeast recultured from a Coopers Pale or kit yeast

23L. OG: 1.064, FG: 1.019, 6.6% alc/vol
IBU: 43 from kit, 13 from Goldings, total: 56.


So I was wondering about leaving out the dark extract, subbing in same amount of LDME and using chocolate malt for the colour and flavour. I was thinking 200g. Would that cut it?

Cheers

[Anna]

Don't know that kit yeast could handle all that malt - I've had problems getting it to just fement a can and ONE kg of malt. Wouldn't S-04 or US-05 be better? Doc??

Anna

[drsmurto]

Re-cultured Coopers yeast would be fine, kit yeast would struggle

For that beer i would probably go Nottingham over S-04 as you want maximum attenuation to avoid ending up with a sweet stout which Coopers BES most definitely is not.

Subbing out any of the extract for fresh grains can only improve your beer so i say go for it.

[big dave]

Thanks a heap guys.

I have a re-cultured coopers yeast trub to use. It is currently sitting in the bottom of a fermenter, beneath 20 litres of Cascade and Willamette ale which I am hoping to bottle tomorrow.