G'day chaps,
I just put on a Coopers Stout (original series) with 1kg of CSR brewing sugar and decided to throw in 250g of honey as well. Only filled it to 20L volume as per Geelong Home Brew's recommendation.
Does anyone have any better ideas for this? Things I should have added?
In battle when victorious, you deserve beer.
In defeat, you need it.
A popular and simple way of making the Coopers Stout is to add 1 Stout tin and 1 Dark Ale tin to 18L of water, and nothing else, except perhaps some dry hopped Fuggles.
Try a tin of Coopers origional stout, a tin of Coopers origional dark Ale, 500gm light dry malt, both yeasts in 20l water, I have made one of these and it was pretty bloody good.
NTRabbit wrote:A popular and simple way of making the Coopers Stout is to add 1 Stout tin and 1 Dark Ale tin to 18L of water, and nothing else, except perhaps some dry hopped Fuggles.
I have done basically that same recipe, to 22 litres, BUT the two kits do make it quite bitter - more so than ideal to my tastes. Good, but a little too bitter.
I will do it again, but with 1.5kg dry malt, or 2kg liquid malt.
My last Dark Ale kit I used some Fuggles hops, but have not tasted it yet. So can't yet comment on Fuggles hops, but they are the usual dark beer hop.
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.
I was told on the weekend by an old homebrewer that he used to make stouts and guiness clones by adding condensed milk which apparently makes for a marvellous taste.
I am waiting for someone here to take one for the team and try it and report back
Even with all 3 of my 5L fermenters empty i am not touching this.
I recall the Japanese releasing Bilk (beer made with 30% milk)......
Lactose as people have said is used in sweet stouts. Lactose is sometimes sold as milk sugar. Ive tried using it in the past in ginger beers but have gone in a different direction since. Easier to leave a residual sweetness by either mashing at a higher temp or using a less attenuating yeast. (Or reducing IBUs but thats not my thing......)
From the BJCP style guideline for sweet stout - Linky
An English style of stout. Historically known as "Milk" or "Cream" stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The "milk" name is derived from the use of lactose, or milk sugar, as a sweetener.
MOFO wrote:I was told on the weekend by an old homebrewer that he used to make stouts and guiness clones by adding condensed milk which apparently makes for a marvellous taste.
I am waiting for someone here to take one for the team and try it and report back
Your "old homebrewer" had the right idea.....but the wrong execution!
They're talking about the lactic bite that Guinness has in it's stouts that gives it that special flavour that we try to emulate - but not with condensed milk. Apart from the proteins and potentially disasterous ability to send the phenols skyrocketing in the final product, the fats will do their best to destroy any creamy head that you'd like to see on top.
A small dose of lactose, or leaving a small portion of the mash to sour overnight, or using a very small quantity of acidulated malt will be a far better option to a can of fatty, protein laden concentrated milk product. Save the can for the caramel slice that would go down well as an after dinner treat with a pint of stout!
Trough Lolly wrote:Save the can for the caramel slice that would go down well as an after dinner treat with a pint of stout!
Cheers,
TL
That sounds so tasty TL. Now I feel like caramel slice.
Yep, a pint of stout and a block of dark chocolate and you're on another plane.....just don't forget to park the heart starter trolley somewhere within reach!
