Stout
Coopers Stout
1 can
Coopers Original Stout
750g Dark Dry Malt Extract
500g Light Dry Malt Extract
250g Dry Corn Syrup
200g Raw Sugar
50g Roasted Barley
16g Willamette Hop Pellets
(boiling)
10g Willamette Hops (finishing)
1 Pkt
Coopers Dry Ale Yeast
Bottle
conditioning----4 weeks (min)
Black Stump Stout
1 can Blackrock
Minors Stout
750g Dark Dry Malt Extract
250g Light Dry Malt Extract
500g Light Liquid Malt Extract
250g Dry Corn Syrup
200g Raw Sugar
50g Roasted Barley
5g Salt
16g Willamette Hop Pellets
(boiling)
10g Willamette Hop Pellets
(finishing)
1 Pkt
GoldRush Dry Ale Yeast
Bottle
conditioning----4 weeks (min)
Milk Stout #1
1 can Coopers Original Stout
750g Dark Dry Malt Extract
500g Light Liquid Malt Extract
250g Dry Corn Syrup
250g Lactose
150g Brown Sugar
50g Roasted Barley
16g Willamette Hop Pellets
(Boiling)
10g Willamette Hop Pellets
(Finishing)
1 Pkt
Coopers Dry Ale Yeast
Bottle
conditioning----4 weeks (min)
Milk Stout #2
1 can Coopers Original Stout
500g Light Dry Malt Extract
500g Dextrose
250g Dry Corn Syrup
300g Lactose
250g Brown Sugar
1 Pkt
Coopers Dry Ale Yeast
Bottle
conditioning----4 weeks (min)
Best after 8 weeks
Double
Chocky Chocolate Stout
1 can
Morgan's Dockside Stout
1 can (1.5kg) Morgan's
Master Dark Roasted Liquid Malt Extract
250g Dextrose + 230g
for Bulk Priming
1 x Top Shelf Cream de Cacao Liqueur
Essence (50ml)
1
Pkt Morgan's Premium
English Ale Yeast Yeast or Safale S-04 (11.5g)
Make your brew in the
usual way (don't add in the essence just yet)
Primary Fermentation
4 days.
Secondary
Fermentation (Racking)10 days...add in the essence when racking.
Bulk Priming 230g
Dextrose
Bottle Conditioning----4 weeks (min)
Rich Old Stout
1 can Coopers
Original Stout
750g Light Dry
Malt Extract
750g Dark Dry
Malt Extract
250g Dry Corn
Syrup
250g Raw Sugar
150g Golden Syrup
50g Roasted
Barley
175g Cooking
Chocolate
20g Instant
Coffee
5g Salt
18g Willamette
Hop Pellets (Boiling)
1
Pkt Coopers Dry Ale Yeast.
Note: If you have
a spare packet of Coopers Yeast
use 2
pkts in this brew as it will ferment out better.
Bottle
Conditioning----6 weeks (min)
Minors Stout
1 can Coopers
Original Stout
1kg Dark Liquid
Malt Extract
500g Dried Light
Malt Extract
250g Dried Corn
Syrup
250g Brown Sugar
50g Roasted
Barley
250g Lactose
200g Molasses
12g
Fuggles Hop Pellets (Boil15 minutes)
Wyeast-1007
German Ale Liquid Yeast
Bottle
Conditioning----6 weeks (min)
Irish Stout
1 can Coopers
International Irish Stout
250g Light Dry Malt Extract
500g Dark Liquid Malt Extract
250g Dextrose
1 Pkt
Coopers Dry Yeast (from the kit)
Brew to 18
Litres only
Bottle Conditioning----5 weeks (min)
Dockside Stout
1 can Morgan's Dockside Stout
500g Morgan's Master Blend Roasted
Black Malt Extract
500g Morgan's Dark Crystal Malt
Extract
500g German Lager Malt Extract
250g Dextrose
500g Lactose
5g Salt
6g Fuggles Hop Pellets (boiling)
6g Fuggles Hop Pellets (finishing)
1Pkt Safale S-04 Dry Yeast
Use Spring Water
Bottle Conditioning----5 weeks (min)
METHOD:
In a large pot add 4litres hot
water, bring to the boil and add the boiling hops. Boil for 10
mins, and then add the finishing hops. Turn off
the heat and add all the other ingredients except Roasted Barley and Yeast..
stiring until totally dissolved. In another pot
add 1 litre of hot water and the Roasted Barley,
bring to the boil and then simmer for 10 mins,
strain this into the 4 litre pot and giving it a
stir. Then pour this into your fermenter and top
up with cold water to the 23 litre mark. Add the
yeast when the wort has cooled.
NOTE:
I
do not warranty any of the above recipes. I simply supply them.
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If you have a Stout
recipe that you would like to share with us!
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Please contact me at..
AussieHomeBrewing
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