Mr Flibbles
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- 28/11/11
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I created an Imperial Stout based off Coopers' website, and the recipe calls for:
1 x Coopers Stout
1 x Coopers Dark Ale
1 x Lager
1kg dextrose
Fermented at 22 degrees or so with the kit yeast, targeting 18 degrees over the last couple of days. Its Day 7 and after an OG of 1.090 its now at 1.032. Still has some way to go. The taste is interesting. Its what you would get with Coopers' Vintage + an English barleywine + a splash of Coopers' Dark Ale mixed up. Not much roast yet, but some malt and the mouthfeel is great - thick and syrupy. Good whack of alcohol too that warms and slightly burns on the way down. Still uncertain if I'll be brewing this again, maybe with three cans of stout instead.
1 x Coopers Stout
1 x Coopers Dark Ale
1 x Lager
1kg dextrose
Fermented at 22 degrees or so with the kit yeast, targeting 18 degrees over the last couple of days. Its Day 7 and after an OG of 1.090 its now at 1.032. Still has some way to go. The taste is interesting. Its what you would get with Coopers' Vintage + an English barleywine + a splash of Coopers' Dark Ale mixed up. Not much roast yet, but some malt and the mouthfeel is great - thick and syrupy. Good whack of alcohol too that warms and slightly burns on the way down. Still uncertain if I'll be brewing this again, maybe with three cans of stout instead.