E5B
Active Member
Found this Stout recipe in a magazine and thought it sounded tastey and resonable to make.
3.3 lbs Coopers Dark Malt Extract
1 can Cooperts Stout Beer Kit
250 g Crystal Malt
50 g Roasted Barley
1/2 cup Black Strap Molasses
50 g Baker's Chocolate
20 g Freeze-Dried Coffee
3/4 cup Corn Sugar
1 vial White Labs Irish Ale Yeast
Steep Crystal malt and Roasted Barley in 150-180F brewing water (amount of water to be determined by the size of your pot) for 15-20 minutes. Then remove grains. Heat to a boil, then remove from heat. Mix in Coopers Dark Malt Extract, Stout Beer Kit, molasses, chocolate and coffee. Mix thoroughly. Cool wort in pot to lukewarm, transfer to fermenter, top up to 5 gallons. Pitch yeast when temp is less than 80, ferment at 68-72.
Being that Stouts are my favorite beer I may have to try this. For you pro's out there, how does this sound? Keep in mind I only have 8 batches under my belt (4 pre-hopped extract kits and 4 mini-mash) so I'm still a beginner.
3.3 lbs Coopers Dark Malt Extract
1 can Cooperts Stout Beer Kit
250 g Crystal Malt
50 g Roasted Barley
1/2 cup Black Strap Molasses
50 g Baker's Chocolate
20 g Freeze-Dried Coffee
3/4 cup Corn Sugar
1 vial White Labs Irish Ale Yeast
Steep Crystal malt and Roasted Barley in 150-180F brewing water (amount of water to be determined by the size of your pot) for 15-20 minutes. Then remove grains. Heat to a boil, then remove from heat. Mix in Coopers Dark Malt Extract, Stout Beer Kit, molasses, chocolate and coffee. Mix thoroughly. Cool wort in pot to lukewarm, transfer to fermenter, top up to 5 gallons. Pitch yeast when temp is less than 80, ferment at 68-72.
Being that Stouts are my favorite beer I may have to try this. For you pro's out there, how does this sound? Keep in mind I only have 8 batches under my belt (4 pre-hopped extract kits and 4 mini-mash) so I'm still a beginner.
