American Stout

[PaddyB1]

Hello everyone! Long time lurker, first time poster as they say.

 

Anyone ever tried an American style stout using the Coopers kit? I'm thinking of doing something along these lines:

 

1.7kg Coopers Original Stout

1.5kg Coopers Amber LME

Hop tea (25g each of Cascade & Williamette. Steeped for 30 minutes)

US-05 yeast

21 litres

 

I'd be aiming for something similar to Sierra nevada stout. Any thoughts?

 

Thanks.

[LeonardC2]

Since the Cooper's can is pre-hoped,I'd watch the timing on the cascade,being mainly a bittering hop. & since Willamette is a flavor/aroma hop,I'd cut that to about 10 mins. Otherwise,it's just adding to the bitterness.

Stouts should be showing more of their roasty malt qualities than hop bitterness. But,American beers nowadays all seem to be turning into hop bombs. So a little would be ok. Maybe look for hops that accentuate those roasty,chocolaty malt qualities. Something earthy,maybe.

[PaddyB1]

Thanks for the reply, Leonard. You might be right about the Cascade. Maybe I'll boil the Williamette for 5 mins (to get some flavour), and leave the Cascade for 15 mins at flameout. The reason I've picked Cascade and Williamette is because they're used in Sierra Nevada stout as a late hop addition.

[Greg]

To me, a Stout should be big and malty, definantly not citrisy which you would get out of Cascasde. To make an American Stout (must admit ive never had one) i would use extract:

 

1 Tin of Coopers Dark Liquid malt

1 Tin of Coopers Amber Liquid malt

250g of Black Patent malt

50g Roasted Barley

250g dextrose

30g Cascade @ 60 mins

15g Cascade @ 30 mins

Yeast - US-05 (i would personally use an english ale strand)

 

If you dont want to muck around, try the standard stout kit, 1kg LDM, 200g dextrose, & 20g Cascade dry hop @ 4 days.

 

 

[Kearnage]

Paddy,

 

I think there may have been some confusion about steeping and boiling hops. If you are steeping, 30 mins is fine and will add negligible bitterness. Boiling is obviously different.

I used Willamette hops in an attempt to replicate Abita Turbodog, and I can confirm that it is a superb aroma hop in dark beers (not surprising given that it was bred from Fuggles).

Not sure about Cascade (never used it actually) but overall it sounds like a very nice beer.

 

(Actually having done some basic research and discovered that Willamette and Cascade are the finishing hops in Sierra Nevada Stout, you seem right on the money. Let us know how it turns out!)

Cheers

 

Dan

[PaddyB1]

Stouts should be showing more of their roasty malt qualities than hop bitterness. But' date='American beers nowadays all seem to be turning into hop bombs. So a little would be ok. Maybe look for hops that accentuate those roasty,chocolaty malt qualities. Something earthy,maybe.[/quote']

 

The citrussy-fruit qualities in Sierra nevada stout are quite subtle and don't overwhelm the roasty qualities of the stout - this is what I'm aiming to emulate.

 

[PaddyB1]

To me, a Stout should be big and malty, definantly not citrisy which you would get out of Cascasde. To make an American Stout (must admit ive never had one) i would use extract:

 

1 Tin of Coopers Dark Liquid malt

1 Tin of Coopers Amber Liquid malt

250g of Black Patent malt

50g Roasted Barley

250g dextrose

30g Cascade @ 60 mins

15g Cascade @ 30 mins

Yeast - US-05 (i would personally use an english ale strand)

 

If you dont want to muck around, try the standard stout kit, 1kg LDM, 200g dextrose, & 20g Cascade dry hop @ 4 days.

 

 

Thanks for the comments. I'm interested to know why you'd use an English ale yeast over the US-05?

 

Not sure I'd dry-hop a stout as I'm not looking for a hoppy aroma.

 

PB2, any suggestions??

 

[PaddyB1]

Actually having done some basic research and discovered that Willamette and Cascade are the finishing hops in Sierra Nevada Stout' date=' you seem right on the money. Let us know how it turns out![/quote']

 

Cheers for the comments Dan. I'll let you know when I get round to it.