Coopers Best Extra Stout

[Cortez The Killer]

Heya

I'm looking into making a Coopers Best Extra Stout Clone for my second AG and have come up with the following for a 23L batch (as I've searched for a clone but can't seem to find one)

82.8% 5.00 kg. Pale Malt
7.3% 0.44 kg. Torrified Wheat
8.3% 0.50 kg. Black Patent Malt
1.7% 0.10 kg. Chocolate Malt

100.00 g. Goldings - E.K. Pellet 5.00% 57.2 IBU 60 min.

I've figured out a OG of 1.064 giving me approx 6.4%

I've based this on this thread http://www.aussiehomebrewer.com/forum/inde...%20Ale&st=0

Which states that the Extra Stout beer composition is
Pale Crystal Wheat Black
Stout 5000.0.440.600

Does this sound ok?

What sort of mash temp should I am for?

I remember reading that dark malts should be added later in the mash - would that be the case here?

Also I've noticed some negative comments regarding black malt - will I have an issue here?

Any input would be much appreciated

Cheers

 

[Adamt]

If you are doing a single infusion mash, adding everything at the start of the mash is fine (or so I've heard).

Too bitter too I think, 40-45IBU would be plenty.

Edit: Maybe a bit less black, more chocolate, and maybe some brown sugar (substituting for some pale malt) to lighten it up a bit?

 

[neonmeate]

i reckon that will be a tasty beer. I like black malt myself, I like it tarry. and coopers stout is as tarry as it gets (used to be even tarrier a few years back). although: i think they use pride of ringwood rather than goldings though. you might find that adds a bit too much hop flavour, perhaps you could try the same IBUs from a smaller amount of high alpha hops of some sort. probably later in the mash will be better for pH of the mash with all the roasted malt.
[and coopers use a lot of sugar in their beers, i think you could scale back the grain bill 15-20% and replace it with the same amount of gravity of white sugar (this will also stop it from being too roasty)]EDIT: sorry didn't read that thread you linked. i am very surprised to find out that their beers are all malt. interesting about the stout yeast too.

 

[brendanos]

This thread on Foreign Extra Stout's in the Recipe of the Week section has some great discussion of the style, and some good suggestions/recipes. Check it out.

 

[youbrewty]

hey all
iv bought ingredients to make a coopers stout was thinking along the lines of:
1kg brew enhancer 2
250g light dry malt
250g coppers brewing sugar

i thought id add more sugar than usual because it is a stout. Would that b the correct thing to do or wood this end in a disaster?
by the way what would a decent final gravity be for this kind of mix?
Is it true that stouts have a far higher FG reading than most beers due to there thickness?
cheers.

 

[bconnery]

According to design great beers a foreign extra stout should have a gu:bu ratio of about 1 to 1 I think. So if the first recipe had a OG of 1064 then the IBUs should be aorund 64, so 57 would be alright.

Coopers probably does use POR but I think Goldings would be great...

Dark mlats help balance the ph of your mash, which is good. I only do partial mashes so I'm not an expert on mashing techniques by any means. If you want to err on the side of caution put in say half the black malt and add the rest, steeped first perhaps, later...

 

[Cortez The Killer]

Hi youbrewty

Try making the batch up to 18-20L to get it nice and heavy instead of the normal 23L

I did a Coopers Stout + Coopers Dark Ale a while back which I can highly recommend - it was hellar bitter in the early days - but it ended up nice caramel notes. My notes are here http://hyperfox.info/beer01.htm#13

Also have play with this calculator http://www.brewcraft.com.au/wa.asp?idWebPa...p;idDetails=172

I would probably drop out the brewing sugar - unless you want fairly high %Alc and make it up to 18L - that'll give you about 1.060 and 6.3%

Cheers

hey all
iv bought ingredients to make a coopers stout was thinking along the lines of:
1kg brew enhancer 2
250g light dry malt
250g coppers brewing sugar

i thought id add more sugar than usual because it is a stout. Would that b the correct thing to do or wood this end in a disaster?
by the way what would a decent final gravity be for this kind of mix?
Is it true that stouts have a far higher FG reading than most beers due to there thickness?
cheers.