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Posted: **Sunday Dec 04, 2005 4:42 am**

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

Posted: **Sunday Dec 04, 2005 11:22 am**

how bitter is this greg?

Cheers,
Jay

Posted: **Sunday Dec 04, 2005 4:22 pm**

It is bitter, as a good stout should be, but not unpleasantly so. I haven't calculated the IBU's because I am too slack. There is a bundle malt to balance it.

Cheers,
Greg

Posted: **Wednesday Dec 21, 2005 11:17 am**

I put this one down last weekend Greg, I have been meaning to use your recipe for a while but other beers got in the way.

It looks promising but it was certainly very active in the fermenter for the first couple of days, a massive krausen with foam coming out of the airlock. Looking forward to drinking it...

BM

Posted: **Wednesday Dec 21, 2005 6:45 pm**

I've got one in the fermenter to bottle this weekend.

As far as the krausen goes the only way I've been able to prevent it from taking over the world is I switch to saflager yeast.

Cheers,
Greg

Posted: **Saturday Dec 31, 2005 2:53 am**

Noted, Greg.

Its actually still bubbling - albeit infrequently.

BM

Posted: **Saturday Jan 21, 2006 1:54 pm**

reckon a bit of oatmeal would go alright in this one?

Posted: **Saturday Jan 21, 2006 5:01 pm**

Yeah, give it a whirl.
It is such a straight forward reciepie that you can easily try other variations with it.

Cheers,
Greg

Posted: **Saturday Jan 21, 2006 10:39 pm**

cool - made it up this evening

the oatmeal, plus crystal, plus dried wheat malt extract (had it lying around) plus some hops plus extra dextrose...all up it's looking more like an imperial than a regular

a bit crazy i know, but ive done the original before so i have a baseline to compare to at least

Posted: **Sunday Jan 22, 2006 4:30 am**

Should come up nice.

Cheers,
Greg

Posted: **Monday Feb 13, 2006 10:31 am**

Gregb,

I recently bottled this brew. How long do you think before it reaches its prime?

BM

Posted: **Monday Feb 13, 2006 11:20 am**

The ones I've done have all been good after 3 or so weeks, but get better with time. I recently tried the last bottle of batch 21 (about 2 and a bit yrs old) and it was a treat.

I find the beer will last longer than I can keep myself away from it.

Cheers,
Greg

Posted: **Monday Feb 13, 2006 6:58 pm**

Thanks Greg

Posted: **Tuesday Mar 21, 2006 1:51 pm**

Gregb,

I sampled it on the weekend and it was great. Will make it again for sure.

BM

Posted: **Wednesday Mar 22, 2006 4:15 am**

Cool, enjoy.

Cheers,
Greg

Posted: **Tuesday May 16, 2006 8:27 pm**

I just had a taste of my attempt at this ... and I must say that it's a ripper

I ended up going with

1 can Coopers Stout
1 can Coopers Dark Ale
150g Chocolate Malt
200g Rolled Oats

Yum Yum!

Cheers Gregb

Posted: **Tuesday May 16, 2006 8:45 pm**

good work DDD. how did you incorporate the oats? my understanding is that they must be mashed, and mashed with some malted grains at that. did you manage to skip this?

Posted: **Wednesday May 17, 2006 9:57 am**

Hi Nick

Have a look at this thread toward the bottom

http://www.homebrewandbeer.com/forum/vi ... php?t=2480

and here are my notes re: this - it's # 13

http://hyperfox.info/beer

I'm not sure if my method was correct - but the beer turned out great all the same

Cheers

Posted: **Thursday May 18, 2006 1:58 pm**

Hi 3-D, I enjoyed your notes - especially No.6, the erupting mexican!

Posted: **Thursday May 18, 2006 3:52 pm**

Cheers Nick

The mexican was a bit of a disaster!

But we all learn from our mistakes -

I 've learn't a heap since starting - I seem to provide myself with so much material to work with!

______________
i've seen the needle and da_damage_done,
a little part of it in everyone,
but every junkie's like a settin' sun.

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