I used a whole tub of Bourneville Cocoa Powder ( for drinking or baking). I made sure I melted it right down.
Coopers Stout kit plus 1kg Coopers Brew enhancer 2 plus 500g molasses sugar plus a mini mash of 800g Maris Otter, 200g crystal, 100g chocolate malt, 100g roasted barley (1 hour at about 65/66 degrees).
Boiled the mini mash and added 15g progress @10 mins and 15g Bramling Cross @5 mins.
Pitched Coopers yeast and it's all bubbling away nicely now. if it turns out as good as their Irish stout I'll be very happy.
I'll dry hop with some more Bramling Cross after about a week.
Cheers - Louis MacNeice
This has been in the secondary for a few days now and I plan to crash-cool it tonight ahead of bottling tomorrow.
An 8% Imperial Chocolate Stout. I didn't imagine I could create such a beast from tins!
Recipe is as follows:
Cooper's Stout
Thomas Cooper's Dark Liquid Malt Extract
500G Dark DME
200G Cocoa powder
200G dark brown sugar
Left a HUGE amount of trub, as you would expect, which has left me with around 20 litres in the secondary FV. I think this one might have to be stored in 330ml bottles!
This has been in the secondary for a few days now and I plan to crash-cool it tonight ahead of bottling tomorrow.
An 8% Imperial Chocolate Stout. I didn't imagine I could create such a beast from tins!
Recipe is as follows:
Cooper's Stout
Thomas Cooper's Dark Liquid Malt Extract
500G Dark DME
200G Cocoa powder
200G dark brown sugar
Left a HUGE amount of trub, as you would expect, which has left me with around 20 litres in the secondary FV. I think this one might have to be stored in 330ml bottles!
Smileyr8: I used the kit yeast, pal. That's one of the reasons I'm so surprised!
Enter your email address to join: