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So you don't add any fermentables to this? (malt, dextrose etc.) Is that because you add 2 tins of concentrate, so you have enough stuff in there to ferment already?

Does this have the charcoal taste to it, or do I need to add some roasted grains to get that flavour? Is it very syrupy? I'm thinking of making it to 18L so it is nice and thick, will that make it too strong?

ex0ja wrote:So you don't add any fermentables to this? (malt, dextrose etc.) Is that because you add 2 tins of concentrate, so you have enough stuff in there to ferment already??

Yep. Although that is not to say that you can't if you want to.

ex0ja wrote:Does this have the charcoal taste to it, or do I need to add some roasted grains to get that flavour? Is it very syrupy? I'm thinking of making it to 18L so it is nice and thick, will that make it too strong?

I didn't notice any overt charcoal tastes on it. If you are looking for that steep in some black roasted barley. Brewed to 22L it has body, but is not overly thick. Brewed to 18L will give you a fairly strong stout, but I don't know what you define as too strong.

Cheers,
Greg

OK, thanks greg. Can't wait to give it a shot!

Cooked up this one last week, I couldn't get the temp down so I added an extra litre of cold water from the fridge (making it 20l). I ended up having to pitch the yeast at 29 degrees though! I'm really regretting that now, it tastes pretty good but has a banana ester which I can't seem to get my head around. I really wanna have another go at this stout so I can get one going that doesn't smell like bananas; but then again I really wanna try a Coopers Bavarian Lager next time...

ex0ja,

This may well settle down after a month or two to be a pretty good brew.

Oliver

Oliver wrote:ex0ja,

This may well settle down after a month or two to be a pretty good brew.

Oliver

I really hope so, I get the feeling its going to have a great taste! Just worried about that smell.

It kind of suits the head, that yellow stout head and banana smell. Doesn't really go with the taste though...

Just made this recipe as well, using a Coopers Stout, Tooheys Old can and choc grain. Will post a taste test when it's ready.

A stout is going to be my next mission. Havnt made one before and after downing a whole heap of coopers best extra stout on the weekend i think i have acuired the taste for it now. I will go by the recipe and see what happens. Is the a recipes for something like the coopers stout?

The Coopers Stout can isn't too bad. I have tasted it, but never made it. I'd try doing it with a can of stout, 500g dark malt, 250g light malt and 500g dextrose, topped up to 18 litres. If you don't want it too strong, omit some of the dextrose.

Does this sound like a reasonable, simple recipe, folks?

Cheers,

Oliver

That does sounds pretty easy...... Im going to do one ofter the next lot. I will pop down and grab these ingridiants. After the weekend im craving for them

gregb wrote:Here is a recipie for a stout that is not only easy to make, but easy to drink too.

Coopers Stout
Coopers Classic Old Dark Ale
150gm Choc grain steeped for half an hour.
Water to 22 ltrs
Yeast as supplied.

Cheers,
Greg

Just tasted this one after 3 weeks in bottle (yes I know, very early!)
I used pale choc grain. Blown away by the creamy taste and choc, (but almost coffee) overtones. Delicious. Should be stupendous in a few months.

Thought I should give this one a try too.

Coopers Stout
Tooheys Dark Ale
500g Dark Dry Malt
300g Dex - added till I got the SG I wanted looking for 1080
15g Goldings boild 20mins.
Safale s-04
Made to 18L.

Hoping for 8.5%

Will post tasting notes.

This certainly does sound nice...

Couple of (maybe very obvious) questions:

- do you put the TWO yeast packets in (i.e. one from each Coopera kit) or just one?

- could you add a bit of dextrose to bump up the alcohol, or do you think it would be fine as is?

Thanks!!!

ahsaul wrote:This certainly does sound nice...

Couple of (maybe very obvious) questions:

- do you put the TWO yeast packets in (i.e. one from each Coopera kit) or just one?

- could you add a bit of dextrose to bump up the alcohol, or do you think it would be fine as is?

Thanks!!!

The two coopers yeasts in question are the same as I recall, so no harm in adding both. Should get to work a little faster actually.

Can always add more dextrose or malt to boost the alcohol, but remember the Coopers Original kit yeasts can't really handle anything over 7% abv

Tastings for my take on the Simple Stout.

Has a burnt taste to it. The bitterness sits high on the pallet and has a strange rich aroma like cough medicine.

Excellent head retention. Large bubbles cascading.

OG was 1075 or something and the FG was mid 20's.

Wouldn't turf it yet but leave a few months and try again.

Jub

To bump an old topic...

I've got gregb's coopers toucan stout in the primary at the moment and I was wondering if anyone had a suggestion as what to use, if anything, to dry hop this recipe?

I have some cascade and amarillo in the freezer that I need to get rid of - would either of these go alright? I know they're usually used in lighter beers, but the cascade in wassa's honey porter is delightful

By the way, krausen didn't even reach the glad wrap at its peak (pitched both kit yeasts). But I'm amazed at the amount of crud that is stuck to the side of the fermenter...