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Toucan Coopers Stout/dark Ale

Discussion in 'Kits & Extracts' started by beerandgarden, 9/1/12.

 

  1. beerandgarden

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    Posted 9/1/12
    Hello All,
    I've decided to try a toucan recipe for my next batch and have a can each of Coopers Original Stout and Dark Ale lined up as it seems to be a popular combo. I got a bit concerned about the high IBUs (70+) and BU:GU ratio (1.55) after plugging it into a recipe calculator and started searching some threads for more info about that as I don't want it to come out too harsh. But some people seem happy with the results of the 2 cans straight up to 23L with nothing else added after a little extra aging.

    I'm thinking maybe adding some steeped Crystal might ballance the bitterness? If so, how much would be good to add? And light, medium or dark crystal or does it matter? Some people add chocolate malt but I see from my calculator that the darkness is already super high, so I'm guessing it doesn't need it.

    I've done the Coopers Stout on it's own with 1kg DME and a little dextrose and found it was fairly ok, but a little too mild and lacking in body and head (looked more like a glass of Coca Cola than a glass of Guinness!). I'm guessing the 2 cans will solve those complaints? Or does it need something else like oatmeal to help with body/texture and head? I could do a little partial mash if it would help a lot but was thinking of keeping it simple.

    Any advise appreciated.

    Cheers,
    Aidan
     
  2. blakie21

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    Posted 9/1/12
    If you are after a stout recipe this is one I did which turned out great. Certainly not lacking in body or head at all.

    Can of Coopers Irish Stout
    500g Dried Dark Malt extract
    500g Dried Light Malt extract
    200-250g Chocolate malt
    250g Maltodextrin
    200g Milo
    'Black-pac' (http://www.homebru.com.au/index.php?main_page=product_info&products_id=612)
    S-04 Yeast

    You could substitute the black-pac with some wheat malt, crystal malt like you mentioned and fuggles or something?

    Best beer I have done to date, you could also use cocoa instead of milo, I used it because I couldnt be bothered going to get cocoa and it worked well.
     
  3. beerandgarden

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    Posted 9/1/12
    Thanks for that Blackie but I think I'm going to stick with the plan of doing a toucan unless someone convinces me it's a bad plan.

    Still wondering if anyone has any comments on my original questions...
     
  4. J Grimmer

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    Posted 9/1/12
    I dont think the IBU will be 2 harsh as there is a lot of malt sweetness to balance it out in the kit, i am a big 2 can fan, i would reconmend just the 2 cans. Just remember as you have already talked about it might need some age on its side to get to its full potential.
     
  5. petesbrew

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    Posted 9/1/12
    I think there's plenty of ways to have fun with this toucan combo. The body is thick enough to carry the bitterness IMO, but you can always have fun adding some crystal, choc, or roast barley to add a bit extra.
    My fave has always been just adding 500g brown sugar, and both kit yeasts. Ferments like a nuclear meltdown though. Keep the floor clear for an overflowing airlock.
    This turns out more like Coopers Best Extra than Guinness.
     
  6. big78sam

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    Posted 9/1/12
    +1. If you're looking for an easy brew this turns out well. However, I've found it needs a couple of months in the bottle before I start drinking it.
     
  7. ploto

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    Posted 9/1/12
    I made one of these toucans and added 300g pale choc (for taste, not colour), 200g carafa 2 (only because I had it sitting there), 500g dry oat malt extract and fermented with craftbrewer's windsor/us-05 English ale yeast. Came out on the sweet side but by no means cloying, and with a good choc/coffee taste without being overbearing. I think I also did a short boil of hops but it was hardly noticable so I wouldn't bother with that if doing it again.
     
  8. Mr Flibbles

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    Posted 10/1/12
    If you want a stout, use 2 cans of stout. The dark detracts from the bitterness and roasted notes.
     
  9. Liam_snorkel

    كافر

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    Posted 10/1/12
    made one as per this last year, it's bloody delicious.
    Will make again, but won't bother with the hops next time.

     
  10. beerandgarden

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    Posted 10/1/12
    That keeps it very simple so I might try that.

    I read some advise on the Coopers website forum about making it up to 15L and then topping up with water to 23L after the active fermentation stage. Anyone here tried this approach? Any downsides of doing this?
     
  11. beerandgarden

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    Posted 28/1/12
    Just a follow up now that I've brewed and bottled this one: The number of IBUs are completely irrelevent, I drank this as I bottled it and it was not overly bitter in the slightest. In fact I don't even believe that it could be a high IBU beer, it was smooth and easy drinking. One of the best I've drank while bottling (I always drink what I'm bottling while I'm bottling). Either the IBU calculations are way wrong or the malts can totally handle it. Very enjoyable while green, flat and warm, so it can only get better!
     
  12. petesbrew

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    Posted 28/1/12
    Another convert. ;)
     
  13. Jet01

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    Posted 23/6/19
    Evening Brewers,

    First ever toucan. Batch #3

    Put a toucan down this arvo.
    1 can coopers stout.
    1 can coopers dark ale
    1kg brown sugar
    1 sachet Mangrove Jacks New World Strong Ale yeast
    OG 1060

    Fingers crossed.
     
    PaulG79 likes this.
  14. Jet01

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    Posted 6/7/19
    Update. Still in the primary fermenter. Will bottle tonight.
    FG 1013.
    Can’t wait for Christmas.
     
    PaulG79 and BigVan07 like this.

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