BrockOhopter Posted August 17, 2012 Share Posted August 17, 2012 Hey Brew-dudes/dudettes, Just had a crack at Pauls new stout recipe [happy] . With a couple of slight changes. Coopers OS stout can Coopers Amber LME 200g Choc malt 200g Roasted barley 10g Golding pellet @ 5 min I will dry hop @ day 3 with 15g Golding The recipe then calls for 50 Ml. Choc flavoured spirit essence, but I could only get Swiss choc almond liqueur essence- smells sorta like Nuttella (yes I know that's Hazelnut/choc!) The other difference is using a Safale US 05 yeast, as I like it. Okay, it's got a few more changes, but I can live with it. Please tell me if my choice of Liqueur essence will cause a catastrophie [bandit] & I will ditch it! Thats all!! TTFN Brock. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 17, 2012 Share Posted August 17, 2012 Brock, it's possible you are making a stout that women will actually drink![w00t] They all love Nutella, don't they? [bandit] Link to comment Share on other sites More sharing options...
***** Posted August 17, 2012 Share Posted August 17, 2012 Hey Brock I'm starting to think that you can't go wrong with a Dark/Black Beers. I have one down at the minute with: Coopers Irish Stout Kit 900g Light Dry Malt 300g Dark Brown Sugar 200g Choc Malt grain 100g Roasted Barley 80ml Wyeast 1275 (rinsed) OG = 1.045 Put this down on 02/08/2012 (should be able to bottle on 22/08)and tested SG Monday, down to 1.014, had to have a taste. I love those roasted flavours, I could have drank a bottle or two right away. I'm planning another EB Porter soon, doing an English Pale Ale this week, and the way these go down I could continue brewing these all summer. I also made the English Stout from how to brew its good, but not as good as the other two two (my 26 yo son reckons its Mickey Mouse and ordered a dozen, then when he tried my Porter I had to tell I was out as its almost too good to share [innocent] ). Didn't think I'd end up a Stout man when I set out, I still recall my 16 yo daughter asking "Dad why are you making Black Beer" when I put down that first one. Black is Good [love] PS I haven't kegged one yet but that's on the cards as well. BTW I wonder how some Creme de Cacoa would go if your after a chocalate Stout or Porter? Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted August 18, 2012 Share Posted August 18, 2012 Hey Nelson, I also made the English Stout RotM, and a Porter from the EB tin, and am waiting for both of them to mature as they just taste like "homebrew" so far - i.e. green The stout was bottled 23/3/12 (so almost 5 months) and the Porter 17/6/12 (only 2 months). How long is long enough? 6 months? A year? Does the temp play a part in the conditioning as well as carbing up? The beers are all carbed nicely (I stored them inside for 2 weeks @ about 19degrees) but now they're in the shed which is probably averaging around 10. Link to comment Share on other sites More sharing options...
BrockOhopter Posted August 18, 2012 Author Share Posted August 18, 2012 Adam, I hope it doesn't taste like Nutella too much!- I'm not aiming for a novelty beer [lol] . Scott, in regards to the dark side of brewing- Once you go Black, you'll never go back! Except for IPA's, pales, Wheats... I suppose you can make them all black too! Most of my mates just screw their noses up at the thought of a dark beer, well more stout for me! Link to comment Share on other sites More sharing options...
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