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1.7kg Coopers Stout extract can (or Muntons Export Stout/Coopers Irish Stout etc)

1kg Coopers Brew Enhancer 2 (see here for BE2 ingredients)

200g cracked Chocolate Malt grain

20g Fuggles hops** (or EK Goldings, Willamette)

 

Heat in a small saucepan 2 litres (2 quarts) of water to about 70c/158F./
Stir in the cracked Chocolate Malt grain
Place a lid on the saucepan and leave for 20-30mins. (see Steeping here)
Strain the resulting 'tea' into another saucepan.
Rinse the grain with another 1 litre (1 quart) of water at about 70c/158F.
Boil the 3 litres (3 quarts) of  'tea' for 15mins with the lid off.
Add the Fuggles hops and turn off the heat, cover and let sit for 10mins.
Pour the 'tea' and hop mixture into fermenter.
Pour in and dissolve the can of extract and BE2.
Top up the fermenter with cold water to 17 litres (4.5 gallons).
Check temperature of wort and adjust with hot or cold water to get close to 20c/68F at 19 litres (5 gallons).
Mix in yeast when wort is 20c/68F.
Ferment at 18c-20c (64.5F-68F) for 10 to 14 days.

Bottle or keg as usual.

* 500g of Light Dry Malt or Dextrose can be added with the rest of the ingredients and the fermenter could then be topped to 23 litres (6 gallons)

** The hops are optional. 

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