Coopers Stout With Saflager S 23 Teast

[mark68]

I've just started brewing a coopers stout using dark malt and a sachet of saflager s23 and am wondering if any one else has done this before and what did it taste like? The bloke at the homebrew shop reckons it will come out as a double bock. <_<

 

[blackbock]

I've just started brewing a coopers stout using dark malt and a sachet of saflager s23 and am wondering if any one else has done this before and what did it taste like? The bloke at the homebrew shop reckons it will come out as a double bock. <_<

I would suggest the result will be too bitter and dark for that. Stouts contain unmalted things like roasted Barley, which are a no-no in any Bock.

:unsure:

 

[PostModern]

If you added heaps of fermentables, it'd be more like a Russian Imperial Stout, but you need an OG of close to or above 1.100 for that. Otherwise it'll be a smooth stout. ~Possibly~ a Schwartzbier, but roast barley is not true to that style...

 

[Mr Bond]

I did an ESB 3 kg with 34/70 a couple of years ago as an experiment.It was cleaner and drier and tasty in th e early days. after 3 months it had thinned out and lost some of its more complex flavas.i find extract stouts done with a good ale strain improve and round out to a nice balance with age(3 months +)but tthis one deteriorated into blandness.

 

[mike_hillyer]

I can certainly vouch for a can of coopers with 1.5 kg of liquid malt, norther brewer finishing hop and safale yeast.

My Dad did a 1kg of dry dark malt with a brewiser Australia Lager and the kit yeast (which is a lager yeast) and it came up as a nice dark lager. He finished it with a bit of pride of ringwood hops.