Coopers Stout vs Coopers Irish Stout - Page 2

**unionrdr** · 10-13-2011, 07:26 PM

I don't know why so many folks get under attenuated extract beers. I just don't have that problem. I think it'd be better to use 3 lbs plain amber DME & some 2oz of hops appropriate to stouts. 1/2 the DME in a 2.5-3 gallon boil,do your hop additions. Then add remaining DME & the cooper's can. Allow to steep for 15 minutes or so while sanitizing FV. Chill down to pitch temp,& proceed as normal. This is basically what I do with cooper's cans. The plain dme with one can & a couple ounces of hops gets me into the 5.3-5.9% range,depending on style.
I can get a 1.050OG down to 1.010 with regularity. I just don't get this under-attenuation curse with extract crap. I think that's a fault of the process more than the ingredients.

daksin · 10-13-2011, 08:24 PM

Quote:

Originally Posted by unionrdr

I just don't get this under-attenuation curse with extract crap. I think that's a fault of the process more than the ingredients.

Agreed. I suspect it has a lot to do with over-caramelizing the sugars in the wort, probably from not fully mixing in the LME. A lot of people don't realize how heavy and sticky it is and even if they do bother to take it off the flame, don't stir properly after adding it.

**HbgBill** · 10-13-2011, 09:36 PM

Thanks guys.. I think I have a starting handle on this one now...

I have a partial grain amber ale to do first.. then this stout.

PT Ray · 10-14-2011, 01:02 PM

Quote:

Originally Posted by unionrdr

I just don't get this under-attenuation curse with extract crap. I think that's a fault of the process more than the ingredients.

Quote:

Originally Posted by daksin

Agreed. I suspect it has a lot to do with over-caramelizing the sugars in the wort, probably from not fully mixing in the LME. A lot of people don't realize how heavy and sticky it is and even if they do bother to take it off the flame, don't stir properly after adding it.

Generally speaking you can expect an all extract beer to finish slightly higher than an all grain given all things equal. More so with amber and dark extract as they tend to have been made with a percentage of crystal and Munich.

**unionrdr** · 10-14-2011, 07:02 PM

Not in my experience. 1.010 to 1.012 every time. I use only 1.5lbs of plain DME (from extra light to amber) in the boil for hop additions. Then the remaining DME. Cooper's can(s) at flame out. That's how I get the lighter colors,& higher attenuation. Cleaner beers result,especially so when I can keep temps under control.
I can see what you're saying,but the process I use generally negates these effects to a large degree.

Manoau2002 · 10-17-2011, 01:10 AM

I have made both the coopers stout and the coopers Irish stout kits. I used 1 kg of corn sugar with the coopers original stout. Then I made the coopers Irish stout. I added 3 pounds of light DME to it. Of the two kits I liked the original kit much better myself. I think that 3 pounds of DME made the Coopers Irish stout kit way too malty. But I guess it depends on your taste preference.

roxy35 · 02-06-2012, 10:22 PM

Any word on how this turned out?

I am preparing to start a Munton's Connoisseur Export Stout and am looking for recommendations. The kit makes 6 gallons, but planning on backing it down to 5.

It also calls to add 1kg of sugar, but am debating adding 3lb DME instead. Not quite sure what to expect. I like the maltiness, but not quite sure what sugar would offer to it (I hear it 'dries' it out, but still not quite what that means...I'm new). In the end, I love stouts, but and I want to make sure that I spend the next 7 weeks preparing a good one.

LTownLiquorPig · 02-07-2012, 02:47 PM

Quote:

Originally Posted by roxy35

Any word on how this turned out?

I am preparing to start a Munton's Connoisseur Export Stout and am looking for recommendations. The kit makes 6 gallons, but planning on backing it down to 5.

It also calls to add 1kg of sugar, but am debating adding 3lb DME instead. Not quite sure what to expect. I like the maltiness, but not quite sure what sugar would offer to it (I hear it 'dries' it out, but still not quite what that means...I'm new). In the end, I love stouts, but and I want to make sure that I spend the next 7 weeks preparing a good one.

+1, I'd like to hear how it turned out.

I have a Cooper's OS Stout on the go, can +1.3 KG LME topped up to 16 Litres. Been fermenting for 5 days. Curious what I should expect for an FG, sticky thermometer shows 58*-60*, used 2-7g packs of Cooper's yeast.

**unionrdr** · 02-07-2012, 08:13 PM

16L equals 4.224 gallons,19L would've given you 5.016 gallons. So the FG will be a little higher.

LTownLiquorPig · 02-07-2012, 09:17 PM

Quote:

Originally Posted by unionrdr

16L equals 4.224 gallons,19L would've given you 5.016 gallons. So the FG will be a little higher.

Maybe in the 1.015-1.020 range?