brada7 Posted January 15, 2012 Share Posted January 15, 2012 Hey Brewers, I understand the Coopers Irish Stout is about 2/3 the IBU's of the Original, but has anyone brewed with both that could maybe contribute a bit more on any other characteristics? I'm gonna do another stout and haven't tried the Irish yet. Cheers Link to comment Share on other sites More sharing options...
JohnK12 Posted January 16, 2012 Share Posted January 16, 2012 The Irish is meant to be like Guinness Draught, rather watery and weak with a low abv and moderate taste. If you look back into the 18th century though, stout really was stout and it averaged 7%+ depending on whether it was single, double, triple or imperial. Guinness itself was lowered to the watery mess it is today due to war, taxation and cost cutting. So if you want a strong rich stout use the OS Stout as a base, otherwise try the Irish. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 16, 2012 Share Posted January 16, 2012 Yeah I'm not a fan of the Guinness Draught much, but the Guinness Extra Stout that comes in the bottles is completely different, much richer flavour and about 6.8% ABV if I remember rightly. Stouts are on my list of brews I wanna make though so I might go the OS Stout to start off when I get to it. Cheers, Kelsey Link to comment Share on other sites More sharing options...
Kearnage Posted January 16, 2012 Share Posted January 16, 2012 The Irish Stout is an example of a Dry Stout (like draught Guinness/Murphys, well minus the nitrous induced head), the OS Stout makes a good 'Foreign Extra Stout' like the bottled Guinness export Stout, or Coopers stout. Both are good kits, depends what you want to make. Personally I prefer the OS Kit simply because a dry stout without the nitrous creaminess just isn't the same. Link to comment Share on other sites More sharing options...
Mags Posted January 17, 2012 Share Posted January 17, 2012 Just wondering which of the two coopers stout you would recommend for making something similar to Guinness... the stuff sold in taps (i am originally from scotland). For me I am happy to play about with the flavours and make something better but the real questions is how can i adapt the coopers recipe or my recipe to make it more creamer/velvetier without kegging it. Link to comment Share on other sites More sharing options...
Guest Posted January 17, 2012 Share Posted January 17, 2012 It will be hard to mimic a Guinness as they use a blend of N2 to carb it. You may get something similar in taste but it just won't be anything near the same brew. I'd like to offer a positive but if you do find a recipe then please share. Link to comment Share on other sites More sharing options...
Mags Posted January 17, 2012 Share Posted January 17, 2012 It will be hard to mimic a Guinness as they use a blend of N2 to carb it. You may get something similar in taste but it just won't be anything near the same brew. I'd like to offer a positive but if you do find a recipe then please share. I guessed as much, I've read numerous things like oats/corn syrup give it a creamier feel. If anyone has any recipes or feedback to try and mimic something close to guinness without the n2 that would be great [biggrin] Link to comment Share on other sites More sharing options...
PB2 Posted January 18, 2012 Share Posted January 18, 2012 The Irish Stout recipe may be a good start. If you don't have N2, try priming the brew to a lower carbonation level and use a syringe to build the head. Fill a glass to about 2cm below the rim, draw the beer up through the syringe, keep the syringe tip submerged in the beer and squirt it back into the beer - gentle at first as the result can be volcanic [biggrin] Link to comment Share on other sites More sharing options...
brada7 Posted January 18, 2012 Author Share Posted January 18, 2012 If just using bottles not kegging, what about wheat malt as an additive? I've heard this improves head retention but does it give you a more compacted head ie. smaller bubbles? Maybe wheat malt isnt suited to a stout but if its okay to use, how much do I put in?[pouty] Link to comment Share on other sites More sharing options...
Guest Posted January 18, 2012 Share Posted January 18, 2012 Wheat Malt I believe needs to be mashed. However, I think Chad has a brew where he doesn't bother mashing and claims it makes a difference in the outcome. Link to comment Share on other sites More sharing options...
Hairy Posted January 18, 2012 Share Posted January 18, 2012 Wheat malt extract (dry or liquid) doesn't need to be mashed [wink] But as Bill mentioned, the normal Wheat grains do need to be mashed. You can get specialty wheat malts (eg. Caramel wheat & chocolate wheat). These can be steeped. I'm not sure what impact it would have on a stout but you could try adding 200-300g Dry Wheat Malt and see how it goes. Combine it with the syringe method and it might be good. Link to comment Share on other sites More sharing options...
Guest Posted January 18, 2012 Share Posted January 18, 2012 If you are going to do a mini mash then you can incorporate some Oats, Flaked Barley, Roasted Barley which would help too. Link to comment Share on other sites More sharing options...
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