Originally Posted by brewNdrink
Since you're familiar with the Coopers Stout kit, how can I get this kit to kick it close to a Guinness type of stout? Just following the basic directions obviously doesn't cut it :-) It's very thin and bitter. What do you recommend? I know very little about stouts except how to drink them.
My dream is to brew a Guinness type batch this fall, bottle it with my tap-a-draft, and then add the nitro cartidges to get that beautiful creamy head (maybe with a little mod restriction on the tap).
Try this, it's from the Cascadia website [importer of Cooper's products]:
by Geoffrey Minett
Original Gravity (°Plato) Final Gravity (°Plato) IBUs % Alc./Wt. (Alc./V.) Color SRM (EBC)
() () 0 (0) ()
Quantity [Metric] Ingredient Comment
1 can Coopers Stout Kit
0.5 lb(s) [0.2 kg(s)] pearl barley
0.25 lb(s) [0.1 kg(s)] brown sugar
0.25 lb(s) [0.1 kg(s)] flaked barley
1 lb(s) [0.5 kg(s)] Coopers Dark Malt Extract
1.75 lb(s) [0.8 kg(s)] corn sugar
1 pkg Coopers Ale yeast
1 sticks Licorice Stick
Plan of Attack (Night before)
Roast pearl barley in electric oven on tray at 200deg C until brown then crack or purchase roasted cracked barley.
Boil roasted barley and simmer 1 hour until "open" (4 litres of water). Add flaked barley simmer further 1/2 hour.
Strain through cheese cloth overnight.
Boil 22 litres water. Allow to cool overnight if necessary to reduce chlorine level.
Boil licorice sticks in 2-3 cups of water until dissolved to make 1 cup of licorice water.
Boil Brew Booster, black sugar, liquid dark malt and boiled barley water until sugar dissolved. add licorice and can of Coopers Stout (2 litres of water)
Add to fermenter with yeast and cold water. brew for normal period.
Also, here is a link to a recipe book based on Cooper's kits and products. There is a Guiness clone in there:http://www.cascadiabrew.com/pdf/recipes.pdf