Coopers Irish Stout

Discussion in 'General Recipe Discussion' started by stephen1546, Feb 6, 2019.

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  1. Feb 6, 2019 #1

    stephen1546

    stephen1546

    stephen1546

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    Hi

    Ive seen a lot of threads on here regarding recipes for this kit, would like feedback if this recipe that i have tailored would work well. Im looking for a stout that comes out at around 4.5%.

    The tin

    1 kilo of DME

    200g black treacle

    300g Demerara sugar

    Thanks in advance

    Stevie
     
  2. Feb 6, 2019 #2

    terrym

    terrym

    terrym

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    Looks OK, but you never really know until you have tried it.
    Otherwise wot I think....
    I use dark DME in mine, its more roasty than medium DME (apparently).
    And for me, the black treacle is on the limit or even over it, unless you particularly like the taste.
    Finally I think you may as well substitute ordinary sugar or golden syrup for the demerera , since I think it will get lost in there.
     
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  3. Feb 6, 2019 #3

    ACBEV

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    I've used 200g of black treacle in a brew before, I found it to much.

    I've used soft brown sugar, either light or dark, depends on how much molasses flavour is wanted.
     
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  4. Feb 6, 2019 #4

    stephen1546

    stephen1546

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    Thanks very much for the response, will adjust treacle, dont want too much, just a hint of it. I read folk use like 400g which i thought would be overpowering. Not that im an expert
     
  5. Feb 6, 2019 #5

    stephen1546

    stephen1546

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    Thanks for the response. Appreciated.
     
  6. Feb 6, 2019 #6

    terrym

    terrym

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  7. Feb 7, 2019 #7

    stephen1546

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    Think i might go with that recipe, you brew short to up the abv a little or/plus to add body to the pint?
     
  8. Feb 7, 2019 #8

    terrym

    terrym

    terrym

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    I did this originally (without the Chocolate Malt) with a Coopers Original stout to up the body but keep it in the FV because the Original was known to be quite a vigorous fermentation under the right conditions. However the Irish comes with a different yeast and the fermentation is a bit more subdued so that is now less relevant. There isn't a great deal to choose between the Original and the Irish imo but I marginally preferred the Irish and have stayed with that. From memory the Irish is a bit drier in taste whereas the Original is slightly fruitier, others will have their own preference.
    Also I package stouts to a PB and can be dispensed with a lasting creamy head which you don't get with bottles.
    Finally one good thing about these two kits is that in my view you can start to drink shortly after they are carbed up although they do continue to improve for a few weeks on, and that means you can notice how the flavours change.
     
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  9. Feb 13, 2019 #9

    stephen1546

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    Thanks for the feedback.
     
  10. Mar 7, 2019 #10

    stephen1546

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  11. Mar 7, 2019 #11

    terrym

    terrym

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    Good to know. Thanks. athumb..
     
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