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Want to put down a stout .
Ive got the following ingredients .
Coopers stout.
1 kg saunders malt
550g blackstrap molasses.
850g csr treacle
200 g roasted barley
crystal malts ,carared,caaroma.carapils.
25g licorice extract.
50g fuggles
Im able to do full volume boils now i have my converted keg and burner.
What would i be best at leaving in/out and best hop addition times?

Type of yeast?

Appreciate your feedback.

Wrighty.

I'd love to help you, but I've haven't brewed a stout for 3 years, nor do I have an interest in doing so at this stage.

I think DrSmurto and Trough Lolly are the experts on that style.

Never used the Coopers Stout kit, started with the lager tin and added spec malts for flavour/colour.

Not brewed a lot of kit stouts but i do brew more than my share of AG stouts, the 1 on tap currently is rocking my world!

Anyway.....this is what i have come up with looking at your ingredients.

Coopers Stout kit
1kg malt extract - is saunders the stuff you buy from the supermarket?
1/2 the treacle
200g roasted barley
Yeast

Keep it simple. No need for late hops and no need for a full boil. Just steep the roasted barley, strain then boil the liquor for 10-15 mins. Add everything else and top up to your desired volume - I'd go for 20L to get more body/flavour.

If you have any chocolate malt I'd throw in some of that too. Maybe some caraaroma.

Kit yeast would be ok but if you want something else go S-04 or Nottingham. if you want a liquid I love an english yeast in a stout, the irish ale has a yawn factor I don't like.

Not sure why people add liquorice to stouts, I don't know of a commercial stout that uses it.

Molasses is a pig feed supplement.

Cheers
DrSmurto

Cheers Doc.
First kit stout for me but ive made a couple of nice porters with other tins.
I was going to add the molasses for more body, its very dark organic pig food
As you mention about the extract a lot of recipes( hb) use it.I might just eyedrop some in specific bottles.
Saunders malt on special at smarket $6.80.
Steeping grains is now a must in all my brews, building up the knowlege for an A.G. assault very soon.

wrighty wrote:Cheers Doc.
First kit stout for me but ive made a couple of nice porters with other tins.
I was going to add the molasses for more body, its very dark organic pig food
As you mention about the extract a lot of recipes( hb) use it.I might just eyedrop some in specific bottles.
Saunders malt on special at smarket $6.80.
Steeping grains is now a must in all my brews, building up the knowlege for an A.G. assault very soon.

My basic understanding of the chemistry of sugar refining tells me that molasses is basically sucrose.

So it wont add any body. It will do the opposite and thin out your beer.

Save it for the pigs.

Of course, you could brew with it then feed the beer to pigs and market it as beer fed pork.......

Rule # 2 on 'Simple things that make HB better' is to ditch the sucrose and, at the very least, add dextrose. All malt is better still.

Yes, i have seen many HBers add liquorice to their stouts. I don't know why and wouldn't add it to mine. As i said, no stout brewed commercially feels the need to add it to get the complexity of flavours you find in a stout.

If you must, then your plan to only add it to a few bottles at least allows you to taste the unadulterated version.

My 2 c
DrSmurto

Understand what your saying about sucrose
Thanks for the input your science knowlege is reason enough not to use it.
I did a wiki search on molasses Mix 1part molasses to 9 parts water makes an excellent chelating agent,
rust remover .Blackstrap is made from the 3rd boil of sugar cane /beet and is the end/by product of sugar production.
Organic blackstrap also contains iron,pottasium,calcium,magnesium and B6 vitamin.
Can also be used in brickwork mortar.
So looks like might have some use for it.

Haha I made a stout called the Kitchen Sink Stout, but it was named thus due to me tipping half the mini-mash liquid down the sink.

good luck though, if you do go with the molasses I'd be interested to see how it turns out, though I fear the doc may be correct.

Made up and in the fermenter.
1.7 kg coopers stout
1kg saunders lme
600g csr treacle
250g blackstrap molasses
200g roasted barley
200g caraaroma
20g fuggles@ 40 min
20g fuggles@ 20 min
kit yeast (rehyrated)

Doing the boots and all learning curve.Got an sg of 1052 very impressive krausen 1 day in.
Sample was promising.

Finished bottling this a couple of weeks ago.
Taste out of fermenter was very bitter and very dry.
Anyhoo i bulk primed it with 300g of golden syrup and stuck it away to carb up.
1.5lt pets rock hard in 3 days. None popped so at nearly 3 weeks i cracked one this arv.
Black as night and huge head ,taste not to bad abit cloying from the prime but i think it will settle ok.
Lesson learned to many fermentables = dry/bitter.

300g of golden syrup in what size a batch? That sounds like a lot. Keep an eye on them......

The reason your beer is dry is due to my initial comments about adding too many highly fermentable sugars (treacle and molasses). You have 850g of simple sugars, which add no body and dry out your beer. I tried to warn you......

Too many fermentables does NOT equal too dry/bitter.

Too many HIGHLY fermentable, simple sugars (dex, treacle, molasses etc) equals dry beer.

The bitterness comes from the combination of the tin of goop, the extra hops you boiled as well as the roast barley .

Combine all of that and you end up with a dry, bitter beer.

Better luck next time.

I know should have listened.
Batch was 23lt and im watching them alright,even the lids lids are bulging.
may have to back em off some or put em in the the fridge to condition .
All said and done its not to bad a drop ,should get better in time.
Has a good body and thick creamy head.The wife even liked it (drinks anything alchaholic) just need to test it on a
seasoned stout drinker .Test pilots

If you didn't live in WA i volunteer my services to sample your stouts and i have a few awards in the stout category last year.

If they are PET then unscrew them till you hear the hiss then tighten them back up.

I over primed a pilsner once and they were glass bottles. I uncapped them all, let them volcano for 5 mins then recapped them. All good in the end, still had plenty of carb and the rush of CO2 (and beer) coming out the bottle protecting them from any infection issues.

Keeps getting better ,drinking one now and im bloody impressed.
Big creamy head ,burnt roasty coffee and im sure the blackstrap has added to this
as tasting from the jar it has that real smokey flavour to it.
Didnt pop a bottle despite the large bulk prime .
Im no seasoned stout drinker/brewer by Doc's or T.L.'s standard and im sure keen to
make the progression to all grain in this style and try your recipies.