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Written by Andy Walsh
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| Beer Style: | stout, foreign stout, Coopers Stout clone | | Recipe Type: | all-grain | Description:It is basically a foreign style stout: quite bitter (maybe 45 IBU), alcoholic (6.8%), coffeeish and oily. I believe Coopers use dextrose in all their beers, including this one. My Roger Protz (a Pom) book says they use lager malt, crystal and roast barley. I would have guessed a little chocolate as well. Pride of Ringwood hops are certainly used. | Ingredients:- 9.5 pounds 2-row lager malt
- 1/4 pound chocolate malt
- 3/4 pound crystal malt (60L)
- 1.25 pound roast barley
- 1 pound dextrose
- 1 ounce Pride of Ringwood hops (9.5% alpha, 60 minute boil)
- Yeastlabs Australian ale yeast (or Wyeast London)
| Procedure:Single step infusion mash or step mash. Culture yeast from bottle of Coopers if available, otherwise use yeasts mentioned in ingredients list. | | |
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