Coopers Stout vs Coopers Irish Stout

**HbgBill** · 10-10-2011, 09:05 PM

Maybe this should go in the beginners area.. Mod can move it if s/he likes.

I don't really know the difference between the OS Stout and the Irish. Most of the discussions I've seen re modifying the kit recipe is for the Irish.

I'd like to start with the OS Stout and avoid the Enhancer. If I were to use a can of Cooper Extract with the OS Stout.. which one should I choose? If I were to use a DME, which and how much would I use.

This is all going into the new model Coopers DIY FV which fills to 23L and a lot of head room above the krausen collar.

Thanks, Bill

McGarnigle · 10-11-2011, 01:06 AM

Quote:

Originally Posted by HbgBill

Maybe this should go in the beginners area.. Mod can move it if s/he likes.

I don't really know the difference between the OS Stout and the Irish. Most of the discussions I've seen re modifying the kit recipe is for the Irish.

I'd like to start with the OS Stout and avoid the Enhancer. If I were to use a can of Cooper Extract with the OS Stout.. which one should I choose? If I were to use a DME, which and how much would I use.

This is all going into the new model Coopers DIY FV which fills to 23L and a lot of head room above the krausen collar.

Thanks, Bill

It looks like the main difference is the Irish Stout is from a higher level series. I'm not sure how much better it would be. If you wanted to skip the enhancer, you might use 2-3 lbs of DME or 1 can of LME. I don't think exact amounts are crucial. If you used dark extract, it will have a stronger taste. Too strong? The original kits are designed to go with sugar, so they would have significantly more dark grains and roastiness if you went with dark extract. But maybe that's OK.

If you used two cans of stout kits, it would have a lot more hop bitterness.

I would go with light DME or LME instead of sugar, but I don't know if there's a right answer.

Stoutman82 · 10-11-2011, 02:06 AM

Having messed around with both I suggest the dry Irish stout I ha consistency issues with the stout. Now that could be because I was new to brewing at the time but the dry Irish I had more luck with.

PT Ray · 10-11-2011, 01:07 PM

One thing that is different between the two is the yeast. The Irish Stout is part of the Brewmaster Selection which appears to be Coopers attempt to offer something more to style.

**HbgBill** · 10-11-2011, 06:32 PM

Ok... so, if I were to go with the Irish Stout LME and wanted to forgo the Enhancer in favor of using one of Coopers Unhopped Malt Extracts, which would you choose..??

There is the Light, the Amber, the WHEAT and the Dark.

I'm sure there is no real right or wrong answer.. but.. I'm wondering about the Wheat Extract. What would you suggest.. yea or nay? What might be the reasoning? What would the Wheat do or add/detract in the mix?

Thanks, Bill

PT Ray · 10-11-2011, 06:45 PM

Personally I would go with Coopers recommendation, 500g light DME and 300g dextrose. I think you could easily use wheat DME instead of light but would stay away from the dark or amber.

**HbgBill** · 10-12-2011, 11:21 PM

PTRay.. thanks.. this will be pretty light on alcohol.. right? <5%. Let's say I wanted somewhere between 5-6%. Malty and maintain hoppiness.

1 Can Coopers I.S.
3 # DME ((light)

Add any maltodextrin for more creaminess?

Add some sort of hops to bring up the bitterness to somewhere around 40?

Am I just saying words I don't understand?

Basically, I'd like to build 6 gals in my DIY FV. I'd like it to be a bit more than I've heard ya get with the kit.. and bring the hop flavor up. As I understand it, I'll lose some of the hoppiness with the addition of the LME rather than a 2nd can of Coop's I.S. extract.

PT Ray · 10-13-2011, 12:06 AM

If you want to keep it simple:

5 Gallons
Coopers Irish Stout
3lbs light DME

This should get you around 5.5% ABV. If you want to get close to 6% add a half pound of dextrose or table sugar.

I know you mentioned wanting a 6 gallon batch but dropping it down to 5 will easily get you something a little maltier and will slightly increase the bitterness at the same time to offset the sweetness. It will also easily handle adding a half pound of sugar. Personally I don't like using all malt extract as it tends to finish a little sweet. Substituting some sugar in place of part of the extract will help dry it out.

**HbgBill** · 10-13-2011, 02:09 AM

Sorry for lack of brains regarding the list of materials and what they do to the end product..

So, is what you are saying.. 1 can + 3# DME at 5gal vs 6..

or.. 1 can + maybe 2.5# DME + 500 gms dextrose?

Again, does maltodextrin fit into this process?

I'll learn some day... just anal to follow someones directions for a "better" recipe..

Guess I could simply follow Coopers recipe.. but sounds like better things are possible.

McGarnigle · 10-13-2011, 06:54 PM

I don't think you need maltodextrin if you're using a good bit of extract. It might be needed if you were using a lot of sugar or a high attenuating yeast, but extract beers are notorious for under-attenuating, which leaves body. And Irish stouts aren't really thick.

I don't think there's a simple answer between your two recipes. It's not like one is right and one is wrong. But I'd do 5g over 6g to make it a little stronger (and I personally don't drink enough to feel I need the extra gallon, but you may be different). Brew to 5.25 lbs. so at the end, you have 5 lbs. to bottle.

If you buy a 3lb gab of DME, use it all. In fact, I'd probably do use 3lbs. anyway rather than use sugar. If you're worried about mouthfeel, using sugar instead of DME won't help.