Stouts/Coopers Pale Ale

[kap.Ashy@seol.net.au]

Geoff and Oliver. This is a great site. I have checked on many ocassions and picked up plenty of hints. I have been brewing for a year now and are just starting to understand the art of brewing with plenty to learn. I have experimented with some stouts adding a liquid liquorice to one, coffee to another etc. I am on the look out for a recipe for a rich creamy stout if anybody has one. I have also put down a new Coopers Pale and being from SA reckon this is great. It is in its early stages but I've had a couple of tastes and reackon it's not bad. Has anybody else done a Coopers Pale Ale which they have tried

[Oliver]

Hi there,

We're glad you enjoy our site and find it useful.

For your rich, creamy stout, start with a quality stout kit (Cooper's or Black Rock are always good) made with perhaps 1kg light malt, or 500g dark malt and 500g light malt, if you like that big burnt flavour in your stout. To this add some extra grains.

For a start, try adding about 200g or so of rolled oats (the cheapest way to buy these is from the cereal section at the supermarket). These will add a rich, grainy character and smoothness. Also try another grain such as 150g of crystal malt, 100g chocolate malt or 50g-100g black malt or roasted barley. The black malt or roasted barley add strong, burnt flavours so don't be too tempted to add more than 50g-100g.

To prepare these to add to your beer, put the grains in a saucepan of cold water and very slowly heat them. Do not boil, as this draws out harsh flavours. When the water is hot, turn off the heat and allow the grains to "steep" in the hot water. When it's cooled down a bit, strain it (pour some warm water through the grain if you like to wash out all the goodness), then boil the liquid to kill any nasties and add it to the fermenter.

Let us know how it goes.

As for the Cooper's Pale Ale, I've brewed one (admittedly using a lager yeast due to being in the depths of winter) and tasted it after a fortnight. It was OK, but I think will be beautiful after more time in the bottle.

Cheers,

Oliver

[Dory]

Hi there,

I have done a Coopers pale ale just recently. Its about 10 weeks old now. I cracked one the other day to taste. It was pretty good. I agree with Oliver, its going to be quite nice with a bit more time in the bottle. Highly recommend it!

Cheers dory

[Dogger Dan]

I have a recipe for Cherry stout if you like

[ashy]

Dooger Dan,
That would be good if you could forward on the Cherry Stout recipe. Up until 6 months ago I didn't drink stouts but now brewing my own have grown to love them. I am always on the look out for any stout recipes to try. My latest was an Irish Roast stout which came out a bit low on alcohol but tastes good.

Thanks

Ashy

[Dogger Dan]

Yep no probs, Anyone have an issue if I put it in here?

Dogger

[wazza]

I had pretty good stout results just using a can of morgans dockside stout and a can of morgans dark malt extract.
nice full body.

cheers

Wazza

[ashy]

Wazza,
I might try that one as well. I have just put a stout down with the above recipe. I will probably rack it tomorrow and bottle at the end of the week. I will let you know how it goes. I have used a coopers stout base but have done some previous Morgans Dockside Stout and actually prefer them more.

Thanks

Ashy

[Smabb]

Found this post after a stout recipe search so have given it a go (put down Sunday). went for 500 Light Malt, 500 Dark Malt plus 150g crystal and 250g rolled oats.

[Beer Krout]

Oliver

Concerning your Stout with Oatmeal recipe.
Did it work as you intended it? Does it actually give the smooth creamy flavour?
I only ask because on another website forum. They suggest that the oats need to be mashed to covert the starches into fermentable sugars.
http://www.aussiehomebrewer.com/forum/i ... al%20stout
What do you think of that statement?

Cause I would love to make a oatmeal stout, but haven't quite made the jump to mashing yet.

Cheers
BK

[Oliver]

BK,

I think that the oats did give a smoothness.

I guess it's hard to gauge though without a "control", but I think there was a difference. It was certainly a good stout in any case!

Cheers,

Oliver

[Goatee]

i just bottled a milk oat stout (called badger stout after my niece, who is small and fury like a badger), and i think the oats (200g) made it really smooth. It was an ESB brew and i just boiled the oats in a stocking and squeezed them and got all the goeey shit out of them, chucked it in (was like porridge except no lumps...just as thick weirdly enough). Oliver has said not to boil them, and i hang my head in shame for not listening, and it has a slight bitternes that i quite like. Comapred to a standard ESB kit in my opinion it is a lot smoother. Placebo effect? possibly, but hell i'll take a placebo effect if it works

As i was passed on a gem, let me pass it on to you. All thanks to thehipone for this. Put in some oak chips as well. i really can't wait until my next stout as i reckon those chips will make it so very classy and i need as much class as i can drink

[Dogger Dan]

I was going to say something about the Badger but Nah, I will pass today

Dogger

[Lebowski]

Coopers pale is my staple brew.. always turns out good. Usualy make it with the coopers brew enchancer 2 a 400ml or so of honey and sometimes 15g of cascade hops.

Last brew I used cascade imperial voyage ale or something an put a whole lot of honey and it seems very strong and a bit weird tasting, will have to see how it is after a few weeks

[jimmy]

i am new to homebrewing if you add honey do you reduce the sugar?

[Dogger Dan]

Yes,

Unless you want a strong brew

Dogger

[Oliver]

Jimmy,

If you want some more info on using honey, it's been discussed at length here before.

A search for the word honey will turn up more than 100 threads.

Cheers,

Oliver