Coopers Stout Clone

Beer Style:stout, foreign stout, Coopers Stout clone
Recipe Type:all-grain

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.

  • 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)

Single step infusion mash or step mash. Culture yeast from bottle of Coopers if available, otherwise use yeasts mentioned in ingredients list.


Check Also

Le Budget de la science

par M. L. Pasteur, 1868 Mais quel est donc l’établissement où les laboratoires sont à …

Leave a Reply