Jump to content
SteveL

Toucan - dark ale + stout

Recommended Posts

Ah, ok, would US-05 be better than the kit yeast?

 

I think I'll try 250ml of the candy syrup in the "Porter" recipe just to see how it turns out. From reading a bit, I think I will like what it might add.

 

Other than that, do the basic foundations (amount of ingredients) sound right?

 

Cheers.

Share this post


Link to post
Share on other sites

Mick, US-05 would be fine. But so would the kit yeast.

 

You may read on here about people not using the kit yeast but it generally has nothing to do with the style of yeast.

 

The Coopers yeast is a good quality hardy and forgiving yeast. The problem usually is the way the cans are stored by the distributors and retailers. Sitting the cans in an extremely hot environment is unkind to the yeast.

 

You just don't know.

 

Having said that, the few times I have used kit yeast have worked out fine.

 

You can always make a starter with the kit yeast to ensure they are viable and increase the quantity.

 

Or for a few bucks get yourself some yeast from LHBS.

Share this post


Link to post
Share on other sites

Ok thanks for that.

 

I might just stick with the kit yeast for the time being.

 

And I meant to write rehydrated yeast, not recultured. . [pinched] which is making a starter? Is that correct?

 

Damn I feel stupid asking these questions![pinched]

 

Share this post


Link to post
Share on other sites

The Coopers yeast is a good quality hardy and forgiving yeast. The problem usually is the way the cans are stored by the distributors and retailers. Sitting the cans in an extremely hot environment is unkind to the yeast.

 

You just don't know.

 

 

I've never had a problem with the viablity of Cooper's yaest. I use other yeast to acheive a different taste or style.

 

For dark beers or stouts cooper's kit yeast is great. If you are going for an American PA US-05 is the go.

Share this post


Link to post
Share on other sites

Ok thanks. I wasn't aware until recently that the yeast affected the flavour so much.

 

Learn something new every day! [biggrin]

 

Cheers guys.

Share this post


Link to post
Share on other sites

So, with these Toucan recipes, make up to only 15 litres first, and then top up the other 8 litres when Krausen settles down?

 

Also, with the packet yeast, just drop them in? Or make a starter?

Share this post


Link to post
Share on other sites

Hey Slurtis, where you been?

For you chaps that don't know Slurtis.

Slurtis Staggeralot, he staggers when he's pissed

and staggers when he's not.

Share this post


Link to post
Share on other sites

I kegged this one last Tuesday (6 days ago) and I am surprised that I am able to drink it now. Well I expected I could drink it but as to like it this young was another question. Not a bad drop young as to old..

 

 

1 can Stout

1 can Dark Ale

200g choc malt steeped at 65C for 30 minutes in a coffee plunger

500g LDM

500g Dextrose

 

Fermented and CC for about 3 weeks.

 

As I said I was surprised I am able to actually like this so young. It's been a while since I did the Stout/Dark toucan and the last time I only used 1kg dex and bottled for 8 months.

Share this post


Link to post
Share on other sites

Hi,

 

In the past I have brewed a coopers toucan dark & stout but am just starting to delve into the all grain method now.

 

My kit recipe was:

 

1.7kg coopers stout can

1.7kg coopers dark can

1.5kg Amber Liquid Malt (from homebrew store)

 

Plus aroma hopping and a few grains steeped and added. I only brewed 18L and it turned out delicious!

 

Anyway I was hoping someone could help me work out a rough grain recipe to create something similar to above. Obviously the ingredients of the cans can't be disclosed but I just don't know where to start to make something as similar as possible using all grain.

 

Thanks Heaps!

Share this post


Link to post
Share on other sites

I'll be putting this one down later on tonight. Doing it as Muddy has recommended.

 

1 Can of Coopers Dark ale

1 can of Coopers Stout

1 kg of dextrose

Re-cultured Coopers commercial yeast

 

Looking forward to the volcanic Krausen. Quite fitting really seeming as Mount Tongariro (NZ) is erupting at the moment!

 

 

Share this post


Link to post
Share on other sites

Yep. I've got three 750ml bottles of Sparkling ale recultured. They are looking and smelling pretty healthy.

Share this post


Link to post
Share on other sites

I will be brewing this one in the near future was going to do it this week but I have been asked to brew 46 litres of beer for a bucks night so will have to wait looking forward to doing this if it comes close to the best extra stout I will be making it a regular.

Share this post


Link to post
Share on other sites

I reckon I might have to do another one soon. My current batch has several years in the bottle and is getting better all the time [love]

Share this post


Link to post
Share on other sites

I like stout any time of the year primarily in winter I [love] [love] [love] LOOOOOVVEEEEEE[love] [love] [love] Coopers best extra stout so I am really looking forward to doing this recipe. Just 1 question we usually avoid using large amounts of dextrose with a max of 300g. Seems a lot of people like this recipe so the 1kg of dex musn't be noticeable.

Share this post


Link to post
Share on other sites

Yeah, it's a top drop I must say. My batch is currently 3 months in the bottle, I tried one at 2 weeks, and since then I've been trying one each month to see how it's progressing and it's coming along nicely. For some reason the 1kg of dex isn't noticeable, it's really there to boost the ABV. Mine came out at 7.1%. [lol]

Share this post


Link to post
Share on other sites

Sounds good its in my to do list firstly got to do 4 cartons for a friends bucks night then I will do the toucan stout..... On the note of 1kg of dextrose I tried a porter i left to age for nearly a year that had 1kg of dex in it, it was terrible I had to tip it out.

Share this post


Link to post
Share on other sites

Dang. Maybe it works in the stout because of the amount of malts in it from the two cans. It'd be interesting to try it with 1kg of LDM instead of dextrose and see what difference it makes.

Share this post


Link to post
Share on other sites

It'll be two weeks in the fermenter tonight, and I think I might bottle it. Specific gravity seems to have stopped going down at around 1.016, which probably seems about right given the amount of dark and roasted malts in the kits. That's with the re-cultured Coopers yeast as per Muddy's recipe done to 23 litres.

 

What final gravity readings has everyone else got with this one?

 

P.S. This one is going to taste awesome in a few months time!!!

Share this post


Link to post
Share on other sites

Yeah, I have noticed the kit yeast seems to attenuate pretty well. It's crazy the difference that yeast can make in a beer. I really do like the character the Coopers commercial yeast has given the beer. [happy]

Share this post


Link to post
Share on other sites

hey just wondering how would this turn out in a 44L brew with 2kg of dex or is just a waste of flavour, was ganna do a 44L (2 cans) dark ale, 22L real ale and a 22L stout ( 3 favorite) but heard this and sounds tasty

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×