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hi all,

fairly new to homebrewing but have just had a successful brew using the contents of the coopers kits (ie lager kit, brewing sugar (sucrose?). I am a fan of irish beers, mainly guinness and murphy's stout so am wanting to attempt something along those lines.

I am thinking of going along with the following recipe:
Coopers Irish stout tin
500g Coopers Light Dry Malt
300-500g dextrose
100-150g lactose
made to 20-23 litres

Has anyone tried something similar to this or have any suggestions.

Cheers,

Captain

Try this for a really nice stout although its about 6.9% alc
black rock miners stout
light dried malt 2 kg
roasted black grain 150g cracked
liquorice extract 10 ml
goldings finishing hops 20g
safale yeast
final volume 21 litres
and use about 2 thirds of standard bottling sugar when bottling.

P.S dont use sugar to brew any beer as it tastes like crap, better off spending a little more for some lme or dex. And only use lactose for extra sweetness!!

captain wrote:hi all,

fairly new to homebrewing but have just had a successful brew using the contents of the coopers kits (ie lager kit, brewing sugar (sucrose?). I am a fan of irish beers, mainly guinness and murphy's stout so am wanting to attempt something along those lines.

I am thinking of going along with the following recipe:
Coopers Irish stout tin
500g Coopers Light Dry Malt
300-500g dextrose
100-150g lactose
made to 20-23 litres

Has anyone tried something similar to this or have any suggestions.

Cheers,

Captain

Seems like a pretty decent Milk Stout recipe to me but I would consider dropping the dextrose and making it a kilo of malt, though I've never brewed one myself before.

I'd get rid of the dextrose too.

Go 500g light malt, 500g dark malt.

Or better yet, 1kg dark malt.

Coopers do a 1.5kg tin of Dark Liquid Malt. It is goes very well with the Irish Stout kit.

Cheers,
Greg

I made the same recipe 3 brews ago but without the lactose. Tastes ok but will be better when the bitterness settles with age.
I reckon the lactose will make it a winner.

thanks for your suggestions guys

haven't decided on the dextrose or dark malt yet.

let you know how i go with it.

cheers.

Do any of these recipes have that burnt taste to it, tried some at the local homebrew shop the other day(yum)Im keen to put one down as soon as i free some bottles up.

No, but the 'burnt taste' is easily attainable. Just steep some roasted barley and black patent malt. Great stuff that.

If i was maiking stout brew in pretty cold location like Cradle Mountain, Tasmania, where the location in my house is usually around 18-25C from the heating. Which yeast would you use? is the Cooper's Stout kit yeast alright?

I remembered brewing a 'burnt stick' ale and went through the book to find the recipe. I was certain that it was a kit but this turned out to be incorrect. Here are the notes i made at the time:

1.5kg Pale malt extract (not sure if this was liquid or powder!!)
500g malt powder (I should have made better notes)
600g dextrose (It was 5 years ago I didn't know better then!)
100g Dark and Crystal cracked grain
50g Pride of Ringwood
all fermentables boiled 45min with 40g POR
Grain steepd 30min then pitched to fermenter
10g finishing hops
Safale yeast.

From memory I'd do it again, but more/different hops and ditch the dextrose for dark liquid malt

1.5kg Pale malt extract (not sure if this was liquid or powder!!)

I dare say from the way its written it would have been a liquid, just guessing though

The Irish Stout brew is going down a treat. Been in the bottle for around three weeks. Head retention fairly good and very easy to drink. Not quite as bitter as a guinness.

Ended up going with the following recipe:

Coopers Irish stout
500g Light Dry Malt
300g Dextrose
150g Lactose

After the success of this brew I'm keen to put another similar stout down. Found this recipe on the internet somewhere think I might give it a go.

Coopers Irish Stout
2/3 Cup Chocolate Malt (grain)
1/3 Cup Black Malt (grain)
100g Lactose
500g Light Dry Malt
125g Blackstrap Molasses
Supposed to be about 4.5%

Not sure if the local HB shop has 'blackstrap' so I might have to try and chase some up? Never come across it before.

Happy Brewing,

Captain

You should be able to substitue treacle from the supermarket for the blackstrap.

T.

just finished fermenting a coopers irish stout with 1kg dark malt 300g ldme 300g dex/maltodex mix,500g maltodex,100g choc malt and 30g gouldings OG 1060 FG1026??? worried about the high fg??? could it be due to the heap of maltodex? cheers

Beerdrinker32 wrote:just finished fermenting a coopers irish stout with 1kg dark malt 300g ldme 300g dex/maltodex mix,500g maltodex,100g choc malt and 30g gouldings OG 1060 FG1026??? worried about the high fg??? could it be due to the heap of maltodex? cheers

Yep and there is a lot of fermentables in there, i havent done that many stouts but the ones i have done have all been fairly high in comparison to my lagers etc

captain, if it's the irish stout experience you're after, you should probably drop the lactose. the irish style is dry; it's the english "milk" stout that adds lactose for sweetness.

Hi Chaps,

I put down an Irish Stout about a week or so ago, and its creeping up to bottling time
I've taken a few sneaky tastes, and this is the kind of brew you could drink straight out of primary so I'm a wee bit excited...

Coopers Brewmaster Irish Stout Kit
1.4kg Dark Liquid Malt Extract - boiled @ 65 degrees for 60 mins
Chocolate Malt Grain (140g) - steeped 30 mins
Rolled Oats (200g) - steeped 30 mins
White Labs WLP004 - Irish Ale - pitched directly into wort

Threw it all into fermenter and topped up to 18L....

OG - 1060
Current SG - 1013 (don't think it will move much more)

Expected ABV - 6.5%

It's my first brew using grains and additional malt extract and crikey what a difference it makes...
It's got such a smoky/ash taste and is so full bodied... just lovely....

Can't wait to bottle this and let the flavors develop more until Xmas (I hope it lasts)...

Cheerio!

That sounds like a very tasty drop. I might have to add it to my ever growing list of brews I want to make.

So many brews. So little time.

Thanks Nick,

I probably will try another similar batch without the lactose. Bit of experimentation doesn't hurt.

Captain