Coopers Stout Clone

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.