Coopers Irish Stout Review

[micklupulo]

Just bottled a Coopers Irish Stout which still rates as one of the best kits I have ever done, not that I do many now.
Anyway using the kit yeast, which is not a generic Coopers yeast but one only for this kit and the Porter, and from a starting wort volume of about 19 litres and OG 1.047 it got down to 1.012 which is a similar performance to previous brews. That's 74% attenuation which is quite respectable and what's more after 11 days at 19*C, then 2 days at about 14*C had dropped almost clear, and the trub layer left after bottling was quite jelly like as for a well flocculating yeast. And although the yeast is a bit slow to get going and there is a longish tail off at the end, even at 19 litres the krausen hit the FV lid.
Next the taster was, as before, chocolate, some coffee, and fruit although I know it will mellow over the weeks.
I really do recommend this kit to any kit brewer or any AG brewer who wants to try out a kit stout. And finally for me the kit yeast is perfectly adequate and up to the job and doesn't need replacing as favoured by some kit brewers.
So if anyone fancies a go this was my recipe for this brew
Kit can, 500g Dark DME, 500g Soft Light Brown Sugar, 120g Dark Muscovado sugar, 4 measures of strong coffee (not instant), 19 litres.

I had success with this kit using a recipe similar to yours though without coffee. When you refer to " 4 measures" what quantity does that involve? Also did you let it cool and introduce it at fermentation temp just before pitching the yeast?

 

[terrym]

I had success with this kit using a recipe similar to yours though without coffee. When you refer to " 4 measures" what quantity does that involve? Also did you let it cool and introduce it at fermentation temp just before pitching the yeast?

We have an espresso coffee making machine. So I simply make up four espressos and chuck them in as the wort is being made up. We use Italian roast coffee which comes in at the stronger end of the scale. If you don't have a coffee maker you could breww some coffee using say four rounded dessert spoons of ground coffee in a cafetiere. I would not advise using instant coffee, awful stuff.

 

[micklupulo]

We have an espresso coffee making machine. So I simply make up four espressos and chuck them in as the wort is being made up. We use Italian roast coffee which comes in at the stronger end of the scale. If you don't have a coffee maker you could breww some coffee using say four rounded dessert spoons of ground coffee in a cafetiere. I would not advise using instant coffee, awful stuff.

Okay thanks and I will chuck in some made from my favourite Colombian at the mixing stage next time. I find that this one really does improve with age going by the recently consumed bottle 18 months after bottling.

 

[Racehunter]

So, mine went into the FV last Sunday (22/11)and I followed terrym's additions. SG was 1.046 and it took a good 14 hours before the airlock 'spoke' to me! Anyway, it all seemed to be over by late Wednesday, so I thought a quick hydrometer reading was called for today. This showed 1.014, which seems a little high if its all done. Should I just leave it for another week before checking again? The FV is in a water bath at around 19.5C.

The obligatory sample jar tasting was interesting, however with quite a rich coffee note. Time will tell

 

[micklupulo]

So, mine went into the FV last Sunday (22/11)and I followed terrym's additions. SG was 1.046 and it took a good 14 hours before the airlock 'spoke' to me! Anyway, it all seemed to be over by late Wednesday, so I thought a quick hydrometer reading was called for today. This showed 1.014, which seems a little high if its all done. Should I just leave it for another week before checking again? The FV is in a water bath at around 19.5C.

The obligatory sample jar tasting was interesting, however with quite a rich coffee note. Time will tell

I must defer to @terrym on this but it might be useful for you to know how mine went. I used 1kg of extra dark spray malt and 300gms of soft dark sugar. The OG was 1045 and after only 6 days it finished at 1009. My guess is you have some way to go yet.

 

[terrym]

This

So, mine went into the FV last Sunday (22/11)and I followed terrym's additions. SG was 1.046 and it took a good 14 hours before the airlock 'spoke' to me! Anyway, it all seemed to be over by late Wednesday, so I thought a quick hydrometer reading was called for today. This showed 1.014, which seems a little high if its all done. Should I just leave it for another week before checking again? The FV is in a water bath at around 19.5C.

The obligatory sample jar tasting was interesting, however with quite a rich coffee note. Time will tell

If you used the kit yeast, if my experience is anything to go by, you should expect anywhere between 1.010 to 1.013, although the first one I did ended up at 1.015. And if I remember correctly its a bit of a slow burner at the end, so five days in early days. In any case I would be leaving it at least 10 days in the FV before I started to think about packaging. So my suggestion is to forget all about it until the middle of next week before you take the next reading.
And finally you will find that the taste of this beer does change quite a lot over the weeks until it starts to settle down.

 

[Racehunter]

Thanks for the reply. I was always going to leave it in the FV for around 2weeks, it was just the sudden stopping of visible activity prompted the hydrometer reading. I did use the kit yeast and had picked up on a previous comment that it seemed to have a slow tail off period, so wasn't too worried, but as there's a lot more experience on here than I have, why not tap into it.

 

[terrym]

Thanks for the reply. I was always going to leave it in the FV for around 2weeks, it was just the sudden stopping of visible activity prompted the hydrometer reading. I did use the kit yeast and had picked up on a previous comment that it seemed to have a slow tail off period, so wasn't too worried, but as there's a lot more experience on here than I have, why not tap into it.

Don't rely on your airlock, if that's what you are doing. The seal between lid and bucket is not always gas tight, although you believe it is, and so CO2 can bypass the airlock. And this is especially likely to happen at the very start of the primary and when it is coming to an end.

 

[Racehunter]

Finally got down to a stable 1.011 FG over 3 days, so bottling tonight. Having looked through this thread as well as the Brewers Friend priming calculator I think I need either 3/4 teaspoon of dextrose per 500ml bottle to achieve a volume of C02 of 2.0 or 1 teaspoon to get 2.3 vols of C02. Is this what I should aim for and is dextrose the best choice? I have taken a teaspoon of dextrose to be 3.2g.

 

[terrym]

Finally got down to a stable 1.011 FG over 3 days, so bottling tonight. Having looked through this thread as well as the Brewers Friend priming calculator I think I need either 3/4 teaspoon of dextrose per 500ml bottle to achieve a volume of C02 of 2.0 or 1 teaspoon to get 2.3 vols of C02. Is this what I should aim for and is dextrose the best choice? I have taken a teaspoon of dextrose to be 3.2g.

Dextrose or table sugar are fine. You will need about 10% more dextrose according to the calculator. And it seems to me that teaspoons vary in capacity so I suggest you select a teaspoon, keep it exclusively for brewing, and roughly 'calibrate' it by measuring out 20 teaspoons of your chosen sugar, weighing the total and then divide the total weight by 20 to give the nominal weight in sugar for your selected spoon. Or batch prime.

 

[Racehunter]

@terrym I have a set of measuring spoons and did a '20 teaspoon' calibration test so, feel that I can be pretty accurate, however I might still batch prime. When you bottled, what volume of C02 did you shoot for?

 

[terrym]

@terrym I have a set of measuring spoons and did a '20 teaspoon' calibration test so, feel that I can be pretty accurate, however I might still batch prime. When you bottled, what volume of C02 did you shoot for?

Tbh my current Irish Stout is the first I have bottled since all previous versions have gone into a PB but my PBs have all died now. And I have only opened one or two bottles since its stilI conditioning. However I primed the bottles to give about 1.95 vols (it seems) and that looks to be about right for me at least. You could try priming your bottles at different rates to see what you prefer if you are uncertain about which rate to go for

 

[Racehunter]

Good shout. Thanks

 

[Racehunter]

Decided the time was right to sample a bottle of this stout. Now as I have said previously, I am not a stout drinker and brewed this because a neighbour is partial to a drop. Well, what can I say. I doubt that he will be getting as many bottles as I originally intended as its absolutely marvellous. Wonderful roast flavours with just the right amount of 'proper' coffee notes in there as well. It poured all the way to the bottom with the small sediment layer staying well and truly put. What a success

I hadn't intended to take a picture of it in the glass, hence the cluttered backdrop, but it looked too good not to get a quick snap!

 

[micklupulo]

Decided the time was right to sample a bottle of this stout. Now as I have said previously, I am not a stout drinker and brewed this because a neighbour is partial to a drop. Well, what can I say. I doubt that he will be getting as many bottles as I originally intended as its absolutely marvellous. Wonderful roast flavours with just the right amount of 'proper' coffee notes in there as well. It poured all the way to the bottom with the small sediment layer staying well and truly put. What a success

I hadn't intended to take a picture of it in the glass, hence the cluttered backdrop, but it looked too good not to get a quick snap!

Not wishing to compete in any way but to reinforce what you say with a shot of mine at 18 months old and keeping one that long required some will power!

 

[Richy25]

Just put 19 litres of my Coopers Irish Stout into a PB, primed with 90g sugar. I thought I would have a go to compare to the Original Stout.
I used kit can plus 500g golden syrup, 500g Dark DME, 100g dark muscavado sugar plus three shots of strong Italian Roast coffee. This is same as my last Original Stout.
I used kit yeast, and it had started well after 12 hours but did not produce the volcanic krausen like the Original. It was finished in just over three days at about 20*C, and has had nearly 10 days in the FV. OG was 1.046, FG was 1.015 which is a bit high for a Coopers Yeast. Perhaps the yeast was getting on bit although it was well within date.
Taster was full bodied and fruity with a good roast barley aroma.
Should be good :thumb:

. Hiya mate, I’m just about to knock up my 1st stout kit. coppers Irish. Was going to follow your recipe as always good advice from you! Does it still stand I’m going the coopers tin , 500g DME , 500g golden syrup. And 200g dark muscavado. As for coffee I have a stove top Italian coffee pot. That makes about 200ml of coffee. Is this about right as don’t want coffee to pronounced? Gonna make today at some point !

 

[Racehunter]

I followed terrym's suggestions, adding 3 espressos made from my Nespresso machine and Lavazza pods. The coffee is not at all 'in your face', in fact in my opinion it gives a roast flavour. Only had a couple of bottles, spaced a week apart to judge how it matures taste wise and I can already taste la difference. Mind you, I reckon it will be hard to leave alone!

 

[Richy25]

Thanks @Racehunter How long did you condition before cracking a bottle?

Got a round of pilsner 86day ready to condition, and a st peters ruby red ready to bottle. most beer ive ever made, lol, lockdown eh.

 

[Racehunter]

I bottled it on 8 December and the bottles went into my large water bath at 21°C for 2 weeks and conditioning started on 23 December. So just over a month conditioning until first taste. I normally follow the 2+2+2 rule, but managed to resist this one a little longer.

 

[Richy25]

Well got it knocked up! The coopers tin, 500g DME, 500g Golden Syrup, 100g dark sugar + 150mm coffee. Starting SG; bang on about 1.040 pitched yeast around 18c, oh and short brewed to 20lt.

Primary fermentor never bubbles as is old and lid not air tight, may be helpful in this case if it goes bananas :) Have in a trub heat bath so should catch any overspill.