Snags Posted March 25, 2012 Share Posted March 25, 2012 Hey guys, I have an OS Stout here that I'd like to do. I would like to bring in a fruity (think prune/plum etc) flavour to it, and also a toffee/caramel/brown sugar/molasses flavour. So whats the best way to go about achieving these flavours? I was thinking maybe OS Stout 1kg Dark Dry Malt ???g Caramel of some sort maybe 50ml of fruit essence? 25g Goldings/Fuggles Dry Hopped As you can see, I don't really know how to go about this, so would appreciate some guidance. Cheers, Mick. Link to comment Share on other sites More sharing options...
Snags Posted March 26, 2012 Author Share Posted March 26, 2012 No ideas guys? Oh well. I might try the recipe as follows, and see how things go, after a bit of reading I've decided to ditch the essence and add puree instead. OS Stout 1.5kg Coopers Dark Malt Extract 300g Treacle 2kg mixed puree (maybe blackberry, cherry, plum) 250g Unsweetened Cocoa 25g Goldings Dry Hopped 21LTRS Pack yeast Link to comment Share on other sites More sharing options...
GrahamB8 Posted March 26, 2012 Share Posted March 26, 2012 White labs WLP500 (or its equivalent) would give you dark fruit when fermented at the right temps, its worth a look. http://www.whitelabs.com/beer/strains_wlp500.html Its a Belgium yeast I have used in Dubbels and gives off almost a bubblegum smell when fermenting, really nice! Link to comment Share on other sites More sharing options...
Snags Posted March 26, 2012 Author Share Posted March 26, 2012 Cheers Graham, I'll look into that! Mick. Link to comment Share on other sites More sharing options...
Guest Posted March 26, 2012 Share Posted March 26, 2012 Sorry Snags, Stouts, or the ideas for them, are not really my forte. Link to comment Share on other sites More sharing options...
Snags Posted March 26, 2012 Author Share Posted March 26, 2012 No worries Bill. Not my forte either unfortunately. [pinched] It's hard finding certain tastes in a beer, and trying to emulate them without knowing how. Anyway, I'll see how I go I suppose, I sort of know what I want, I'll just have to experiment a bit. . .it's ended in a few flops already, but that's how we learn isn't it! Mick. Link to comment Share on other sites More sharing options...
ChrisH11 Posted April 1, 2012 Share Posted April 1, 2012 For stout I use this recipe. Coopers Stout Coopers Brew 2 500 Gms Coopers LDM 250 Gms Dark Brown Sugar 200 Gms Rolled Oats Put the oats into a 2 Lt jug, fill up with boiling water and leave for 20 minutes. Start the yeast with 250 Ml tepid water and 5 Gms sugar. Stout, B2, LDM and Dark Brown Sugar into the fermenter with 4 Lts. of water straight out of the hot tap (I usually add 1 Lt with the Stout, the dry ingredients and the other 1 Lt)mix well. Strain the oats into another 2 Lt. jug, make up the liquid to 2 Lts and add to the fermenter. Mix it all thoroughly. Add water to the 20 Lt mark. Add the yeast and give a good stir to aerate a little. Ferment for 2 weeks. Keg or bottle according to preference. It gives a very acceptable flavour and the head is thick enough to cut. c. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted April 1, 2012 Share Posted April 1, 2012 Sounds nice Chris [happy] Link to comment Share on other sites More sharing options...
DanielS27 Posted May 14, 2012 Share Posted May 14, 2012 For stout I use this recipe. Coopers Stout Coopers Brew 2 500 Gms Coopers LDM 250 Gms Dark Brown Sugar 200 Gms Rolled Oats Put the oats into a 2 Lt jug, fill up with boiling water and leave for 20 minutes. Start the yeast with 250 Ml tepid water and 5 Gms sugar. Stout, B2, LDM and Dark Brown Sugar into the fermenter with 4 Lts. of water straight out of the hot tap (I usually add 1 Lt with the Stout, the dry ingredients and the other 1 Lt)mix well. Strain the oats into another 2 Lt. jug, make up the liquid to 2 Lts and add to the fermenter. Mix it all thoroughly. Add water to the 20 Lt mark. Add the yeast and give a good stir to aerate a little. Ferment for 2 weeks. Keg or bottle according to preference. It gives a very acceptable flavour and the head is thick enough to cut. c. I'm going to give your recipe a go tomorrow. Would you recommend sticking with the 2 carb drops per bottle or drop it back to 1? Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted May 14, 2012 Share Posted May 14, 2012 At the Great Australasian Beer SpecTAPular there was a "Coconut Porter" Very interesting [lol] Link to comment Share on other sites More sharing options...
Hairy Posted May 15, 2012 Share Posted May 15, 2012 Would you recommend sticking with the 2 carb drops per bottle or drop it back to 1? For a stout, I would run with 1 carb drop for a 740ml bottle. It all comes down to your preference though. Maybe you could add 2 drops to a handful of bottles and mark them. Then see which ones you prefer and use that as your guide going forward. Link to comment Share on other sites More sharing options...
DanielS27 Posted May 23, 2012 Share Posted May 23, 2012 For stout I use this recipe. Coopers Stout Coopers Brew 2 500 Gms Coopers LDM 250 Gms Dark Brown Sugar 200 Gms Rolled Oats Put the oats into a 2 Lt jug, fill up with boiling water and leave for 20 minutes. Start the yeast with 250 Ml tepid water and 5 Gms sugar. Stout, B2, LDM and Dark Brown Sugar into the fermenter with 4 Lts. of water straight out of the hot tap (I usually add 1 Lt with the Stout, the dry ingredients and the other 1 Lt)mix well. Strain the oats into another 2 Lt. jug, make up the liquid to 2 Lts and add to the fermenter. Mix it all thoroughly. Add water to the 20 Lt mark. Add the yeast and give a good stir to aerate a little. Ferment for 2 weeks. Keg or bottle according to preference. It gives a very acceptable flavour and the head is thick enough to cut. c. I'm going to give your recipe a go tomorrow. Would you recommend sticking with the 2 carb drops per bottle or drop it back to 1? So i started this brew on the 15th, made the one change - i increased the brown sugar to 500g. Pitched the yeast at 24degrees. Silly me I took the hydro reading after putting in the yeast (this is my 3rd brew), got a reading of 1064. Yesterdays reading was 1016 & todays is 1015. I've tasted it & it's a bit bitter, also not quite as think as i was hoping for. Is there anything I can do still to reduce the bitterness or thicken it up or will they both happen anyway with time? The stout kit only cost me $2.50 from Kmart so i'm not overly concerned if I can't. Link to comment Share on other sites More sharing options...
Hairy Posted May 24, 2012 Share Posted May 24, 2012 The bitterness should mellow a little over time in the bottle. As for thickening it up, isn't that what corn flour is used for? No sorry, thats for making sauces & gravy, not beer [innocent] I wouldn't do anything to it now apart from bottling when it is ready and giving it time in the bottle. Link to comment Share on other sites More sharing options...
DanielS27 Posted May 24, 2012 Share Posted May 24, 2012 Okey dokey If it doesn't taste alright I have another 2 cans of OS stout to play with Link to comment Share on other sites More sharing options...
GregT5 Posted May 24, 2012 Share Posted May 24, 2012 The end of May might be leaving it a bit late to be brewing a stout for drinking in winter. I find they are best after at least 6 months in the bottle so I usually brew mine September/October ready for next winter. I haven't been able to get a bottle to the 12 month mark yet to see if it has improved more by then. [crying] Link to comment Share on other sites More sharing options...
DanielS27 Posted June 7, 2012 Share Posted June 7, 2012 this one has been in bottles for 2 weeks and i'm happy with how it turned out, the guys at work are even happier. Link to comment Share on other sites More sharing options...
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