Tocan Stout

[shlee1100]

I am fairly new to brewing and would like to put down a toucan stout. I have a Coopers Stout and a Cascade Chocolate Mahogany Porter in the cupboard and was going to mix these and a Muntons Gold yeast, would this turn out drinkable or too bitter? also to what volume should I make it 19 or 23L

 

[Moray]

I have had a couple of goes at a toucan stout, see post below

http://www.aussiehomebrewer.com/forum/inde...2&hl=toucan

I've found it to be a great combination, very drinkable.

I haven't done the coopers stout, cascade porter combo but give it a go, let us know how it turns out.

I would make it up to about 22 litres, and add about 250 grams of dark brown sugar and about half a kilo of dark malt extract.
this should help counteract the bitterness.

the bitterness should mellow with time, if you find it to bitter

cheers
Moray

 

[shlee1100]

I have had a couple of goes at a toucan stout, see post below

http://www.aussiehomebrewer.com/forum/inde...2&hl=toucan

I've found it to be a great combination, very drinkable.

I haven't done the coopers stout, cascade porter combo but give it a go, let us know how it turns out.

I would make it up to about 22 litres, and add about 250 grams of dark brown sugar and about half a kilo of dark malt extract.
this should help counteract the bitterness.

the bitterness should mellow with time, if you find it to bitter

cheers
Moray

I have found 500g of Premium Dried Light malt & 500g of Dried Wheat Malt that I was going to use for priming bottles, would this add nicely to my Toucan Stout?

 

[braufrau]

I've had this idea bubbling in my head ...
I made this stout and its very nice (HWMBO says its a triumph!).


BeerSmith Recipe Printout - www.beersmith.com
Recipe: #16 coopers best extra
Brewer: Sam
Asst Brewer:
Style: Foreign Extra Stout
TYPE: Partial Mash


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 18.00 L
Estimated OG: 1.066 SG
Estimated Color: 66.7 EBC
Estimated IBU: 41.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.90 kg Light Dry Extract (15.8 EBC) Dry Extract 15.39 %
3.30 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 56.45 %
0.41 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 7.04 %
0.34 kg Roasted Barley (591.0 EBC) Grain 5.80 %
0.21 kg Chocolate Malt (886.5 EBC) Grain 3.52 %
21.00 gm Pride of Ringwood [9.00 %] (60 min) Hops 18.7 IBU
37.80 gm Goldings, East Kent [5.00 %] (60 min) Hops 18.7 IBU
15.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 3.7 IBU
0.69 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 11.80 %
1 Pkgs CSA Yeast Culture (BrauFrauHaus) Yeast-Ale

And I wonder if you could get the same effect with

2 tins of coopers pale ale kit
0.41 kg Caramel/Crystal Malt -120L (236.4 EBC)
0.34 kg Roasted Barley (591.0 EBC)
0.21 kg Chocolate Malt (886.5 EBC)


and maybe the flavour hops.
15.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 3.7 IBU

Steep the grains in 4l at 66C for 20minutes.
Strain into brew pot and sparge with 2l of 66C water.
Bring to the boil, add the hops and boil for 15min.
Dump and stir with kit and sugar.

What do people think?

 

[shlee1100]

I just want to keep it simple, I'm a simple kind of brewer at the moment!

Cheers,

Egel

 

[brettprevans]

search under toucan. theres heaps of recipes incl mine:

Choc Stout Mahogony
1 x coopers Stout,
1 x Cascade Choc Mahag Porter,
500g DDME,
0.25kg Choc Malt Grain
28g. EKG @ 15min.
12g Fuggle @ 15 min.
22L
pitched 0.6L of yeastcake (Wyeast 1098) from a PA
OG 1.060, FG 1.022, 5.6% (6.1% after bottling)

Stout flavours took over a bit whilst young.

 

[shlee1100]

Sounds good, I have some Fuggles pellets in the freezer, I will add these too...
Maybe 10-15g for 15min?
Possibly add 10ml of Licorice extract!

 

[shlee1100]

I am bottling the toucan today,

1.7kg Coopers Stout
1.7kg Cascade Choc Mahogany Porter
500g Dried wheat malt
500g premium light dried malt
12g Fuggles @ 15min
23 Litres final volume
O.G 1060 F.G 1019
Muntons Gold Yeast ( 1 packet )

Has been in fermenter since 29/3

Will use 3/4 priming sugar ( white sugar )