Coopers Special Old Stout
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Ray_Mills
The Old Man of Brew
Try this
I used a few leftovers to clear out some old grains etc.
A very nice Stout and you will not be dissapointed.
Foreign Stout # 1 2004
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
16-D Stout, Foreign Extra Stout
Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 70
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 7.30
Anticipated OG: 1.074 Plato: 18.01
Anticipated SRM: 48.0
Anticipated IBU: 50.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.7 2.75 kg. JWM Light Munich Australia 1.038 10
37.7 2.75 kg. JWM Traditional Ale Malt Australia 1.038 3
8.2 0.60 kg. Weyermann Caramunich II Germany 1.035 63
6.2 0.45 kg. Hoepfner Wheat Malt Dark Germany 1.039 8
3.4 0.25 kg. JWM Roast Barley Australia 1.036 711
3.4 0.25 kg. Weyermann Carafa Special I Germany 1.036 482
3.4 0.25 kg. Flaked Barley America 1.032 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Progress Pellet 5.70 32.7 90 min.
15.00 g. Goldings - E.K. Pellet 4.70 8.1 First WH
15.00 g. Fuggle Pellet 5.10 8.8 First WH
20.00 g. Fuggle Pellet 5.10 0.5 1 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirflock Fining 15 Min.(boil)
Yeast
-----
White Labs WLP007 Dry English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 7.30
Water Qts: 19.29 - Before Additional Infusions
Water L: 18.25 - Before Additional Infusions
L Water Per kg Grain: 2.50 - Before Additional Infusions
Saccharification Rest Temp : 68 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 77 Time: 45
Total Mash Volume L: 23.13 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
I used a few leftovers to clear out some old grains etc.
A very nice Stout and you will not be dissapointed.
Foreign Stout # 1 2004
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
16-D Stout, Foreign Extra Stout
Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 70
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 7.30
Anticipated OG: 1.074 Plato: 18.01
Anticipated SRM: 48.0
Anticipated IBU: 50.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.7 2.75 kg. JWM Light Munich Australia 1.038 10
37.7 2.75 kg. JWM Traditional Ale Malt Australia 1.038 3
8.2 0.60 kg. Weyermann Caramunich II Germany 1.035 63
6.2 0.45 kg. Hoepfner Wheat Malt Dark Germany 1.039 8
3.4 0.25 kg. JWM Roast Barley Australia 1.036 711
3.4 0.25 kg. Weyermann Carafa Special I Germany 1.036 482
3.4 0.25 kg. Flaked Barley America 1.032 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Progress Pellet 5.70 32.7 90 min.
15.00 g. Goldings - E.K. Pellet 4.70 8.1 First WH
15.00 g. Fuggle Pellet 5.10 8.8 First WH
20.00 g. Fuggle Pellet 5.10 0.5 1 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirflock Fining 15 Min.(boil)
Yeast
-----
White Labs WLP007 Dry English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 7.30
Water Qts: 19.29 - Before Additional Infusions
Water L: 18.25 - Before Additional Infusions
L Water Per kg Grain: 2.50 - Before Additional Infusions
Saccharification Rest Temp : 68 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 77 Time: 45
Total Mash Volume L: 23.13 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Gout
Bentleigh Brau Haus
reduce the grain mass to the level you are happy with (keep the % the same as ray, and reduce the volume also) and i would imagin the hops sould be reduced all the same
eg half batch = half hops and grain
sounds good ray and if ya think its a nice stout similar to a coopers i might give it a go also (mate loves the stuff)
eg half batch = half hops and grain
sounds good ray and if ya think its a nice stout similar to a coopers i might give it a go also (mate loves the stuff)
Ray_Mills
The Old Man of Brew
Ben
Not sure if its a Coopers Stout but it is very nice and remember it has a Starting gravity of 1.074 so its around 7.5%
Cheers
Not sure if its a Coopers Stout but it is very nice and remember it has a Starting gravity of 1.074 so its around 7.5%
Cheers
Gout
Bentleigh Brau Haus
what problem 
sounds even better. better than the Mega swill black water most claim as a stout
thanks ray, i will add that to the "to brew list" ....
sounds even better. better than the Mega swill black water most claim as a stoutthanks ray, i will add that to the "to brew list" ....
Trough Lolly
"Drink, Feck, Arse, Girls"!
- Joined
- 21/8/03
- Messages
- 1,692
- Reaction score
- 7
I have a part mash stout, using the Coopers Stout Kit that I'm pretty happy with...
The pre-boil volume is about 10L and I top-up the fermenter to achieve 23L of brew.
It's the first time I've used Carafa I in lieu of Pale Choc Malt, and in my opinion, is a much better grain for this style - I found the Carafa I a lot smoother and allowed the choc / raisin / grain notes to come out rather than the harsher grain based bitterness that I was getting from the TF Pale Choc malt.
Here's the recipe:
Trough Lolly Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
16-D Stout, Foreign Extra Stout
Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 70
Min Clr: 92 Max Clr: 237 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 10.00
Total Grain (kg): 4.50
Anticipated OG: 1.059 Plato: 14.39
Anticipated EBC: 59.5
Anticipated IBU: 40.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 11.11 L
Pre-Boil Gravity: 1.121 SG 28.29 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
37.8 1.70 kg. Coopers DME - Dark Australia 1.044 52
35.6 1.60 kg. Bairds Stout Malt Great Britain 1.037 5
16.7 0.75 kg. Brown Sugar (dark) Generic 1.046 158
4.4 0.20 kg. Bairds Amber Malt Great Britain 1.032 60
2.8 0.13 kg. Flaked Oats America 1.033 5
2.8 0.13 kg. Weyermann Carafa Special I Germany 1.036 1277
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Northern Brewer Pellet 9.00 36.2 60 min.
30.00 g. Goldings - USA Pellet 4.75 3.8 15 min.
Yeast
-----
WYeast 1028 London Ale (300ml starter)
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 2.05
Water Qts: 6.34 - Before Additional Infusions
Water L: 6.00 - Before Additional Infusions
L Water Per kg Grain: 2.93 - Before Additional Infusions
Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 72 Time: 0
Total Mash Volume L: 7.37 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Notes
-----
There are additional hops in the beer due to adding the 1.7Kg Coopers Stout Kit after flameout at the end of the boil. I ladled the grains into a large colander over a collection bucket and sparged with 72C water to rinse grains - repeated several times and gathered 8L of wort. Topped up kettle to achieve pre-boil volume of 10L.
Actual Post Boil SG was 1.052 for 23.2L.
FG was 1.011 after 3 weeks.
Bulk Primed with 100g of Dextrose (approx 2.0 Volumes) and bottled.
I've submitted this brew to the ACTABC but it may not score well as it's so green and recent tastes show good body but the head is yet to develop in the bottle - the Stouts are being judged later this week, so if you hear of a poisoning in the ACT on Thursday, you know who to blame! Ah, well, it's my first comp!!
Cheers,
TL
The pre-boil volume is about 10L and I top-up the fermenter to achieve 23L of brew.
It's the first time I've used Carafa I in lieu of Pale Choc Malt, and in my opinion, is a much better grain for this style - I found the Carafa I a lot smoother and allowed the choc / raisin / grain notes to come out rather than the harsher grain based bitterness that I was getting from the TF Pale Choc malt.
Here's the recipe:
Trough Lolly Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
16-D Stout, Foreign Extra Stout
Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 70
Min Clr: 92 Max Clr: 237 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 10.00
Total Grain (kg): 4.50
Anticipated OG: 1.059 Plato: 14.39
Anticipated EBC: 59.5
Anticipated IBU: 40.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 11.11 L
Pre-Boil Gravity: 1.121 SG 28.29 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
37.8 1.70 kg. Coopers DME - Dark Australia 1.044 52
35.6 1.60 kg. Bairds Stout Malt Great Britain 1.037 5
16.7 0.75 kg. Brown Sugar (dark) Generic 1.046 158
4.4 0.20 kg. Bairds Amber Malt Great Britain 1.032 60
2.8 0.13 kg. Flaked Oats America 1.033 5
2.8 0.13 kg. Weyermann Carafa Special I Germany 1.036 1277
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Northern Brewer Pellet 9.00 36.2 60 min.
30.00 g. Goldings - USA Pellet 4.75 3.8 15 min.
Yeast
-----
WYeast 1028 London Ale (300ml starter)
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 2.05
Water Qts: 6.34 - Before Additional Infusions
Water L: 6.00 - Before Additional Infusions
L Water Per kg Grain: 2.93 - Before Additional Infusions
Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 72 Time: 0
Total Mash Volume L: 7.37 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Notes
-----
There are additional hops in the beer due to adding the 1.7Kg Coopers Stout Kit after flameout at the end of the boil. I ladled the grains into a large colander over a collection bucket and sparged with 72C water to rinse grains - repeated several times and gathered 8L of wort. Topped up kettle to achieve pre-boil volume of 10L.
Actual Post Boil SG was 1.052 for 23.2L.
FG was 1.011 after 3 weeks.
Bulk Primed with 100g of Dextrose (approx 2.0 Volumes) and bottled.
I've submitted this brew to the ACTABC but it may not score well as it's so green and recent tastes show good body but the head is yet to develop in the bottle - the Stouts are being judged later this week, so if you hear of a poisoning in the ACT on Thursday, you know who to blame!
Ah, well, it's my first comp!! Cheers,
TL
Trough Lolly
"Drink, Feck, Arse, Girls"!
- Joined
- 21/8/03
- Messages
- 1,692
- Reaction score
- 7
Oh yeah, I can see it now...What with Christoph, BrBrAle, Mike Day, Kurtz etc, I'll be lucky if they even get to open my bottle!!
