Coopers Stout Imperial Style...How?

[Arcs]

Sorry, bit lazy to go compute the recipe but I am sure it can be done. I regard my 7.2 abv CS as a failure with regards to getting it to that level. Good beer don't get me wrong. But, what am I needing to do to push that extract beer further? Suggestions from Pirate_Pete are more than welcome.

Last brew, 500g EDME + 1kg brewing sugar. Perhaps 1.5kg EDME and 1kg brewing sugar. The cost to me doesn't matter, I am pretty game to get this to a level that I could call imperial stout. I've seen other extracts of Imperial stout which are relatively cheap but before I move on to them, I wanna try push as much as possible from the Coopers Stout as I can. Awesome beer, and so far there are few extract beers that match it. I am just wondering if I have hit the ceiling on this one?

 

[Gulpitdarn]

This recipe might give you some ideas, I've had my eye on this for a while.... https://uk.diybeer.com/recipes/index/view/id/49/

 

[Arcs]

Ahem ...
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[prog99]

They've not renewed their ssl certificate which expired a couple of days ago. Heres the recipe though.

ngredients

• 1.7kg Coopers Stout
• 1.7kg Coopers Dark Ale
• 1.7kg Coopers Lager
• 1kg Coopers Dextrose (or table sugar)
• Coopers Carbonation Drops
  A Few Important Points:
  
  - Fermentation activity is “volcanic” so be prepared. Ferment in the DIY Beer Kit vessel or a 40 to 60 litre vessel.
  - If not using the DIY Beer kit vessel, a second vessel should be on hand for racking the brew on day 3 of the ferment, this can be a normal 30 litre fermenting vessel.
  -This brew requires sturdy glass bottles suitable for home brewing and long term storage.
  

• Colour: Black
• Body: Heavy
• Bitterness: High
• Approx. Alcohol Level: 9.2% ABV
• Carbonated: Natural

• 
  
  STEP 1: Mix
  Prior to mixing the brew, rehydrate the 3 sachets of yeast by adding to 250ml of tepid water, stir to make a creamy mix, cover with cling-wrap and sit for 15 to 30mins.
  
  Add the contents of the 3 beer kits and the dextrose to the fermenting vessel and dissolve with 4 litres of hot water.
  
  Add cold water up to the 20 litre mark and stir vigorously. Note: The brew should start at about 18C so 5 to 10 litres of refrigerated water may be required to hit this temperature. Add the creamed yeast and stir vigorously.
  
  Fit the Krausen Kollar and lid then secure them together with the lid clips.
  
  Try to ferment as close to 18C as possible.
  
  
• 
  
  STEP 2: Brew
  Once the foam has collapsed back into the brew, remove the Krausen Kollar and Lid for cleaning and refit the lid for the remaining ferment time, around 6 to 9 days.
  
  
• 
  
  STEP 3: Bottle
  Fermentation has finished once the specific gravity is stable over 3 days.
  
  Expect the Final Gravity (FG) to be quite high - around 1022. Bottle the brew with a lower priming rate than usual, 4g-6g per litre (1 carbonation drop per 750ml bottle).
  
  
• 
  
  STEP 4: Enjoy!
  Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place.
  
  Allow to condition for at least 3 months in the bottle.
  
  Expect the alcohol content to be in the range of 9 to 10% ABV.
  
  Monitor the brew’s development over the years by tasting a bottle from time to time.
  
  Join the Coopers Club to record and save your brews today! JOIN HERE
  

 

[Linalmeemow]

They've not renewed their ssl certificate which expired a couple of days ago. Heres the recipe though.

ngredients

• 1.7kg Coopers Stout
• 1.7kg Coopers Dark Ale
• 1.7kg Coopers Lager
• 1kg Coopers Dextrose (or table sugar)
• Coopers Carbonation Drops
  A Few Important Points:
  
  - Fermentation activity is “volcanic” so be prepared. Ferment in the DIY Beer Kit vessel or a 40 to 60 litre vessel.
  - If not using the DIY Beer kit vessel, a second vessel should be on hand for racking the brew on day 3 of the ferment, this can be a normal 30 litre fermenting vessel.
  -This brew requires sturdy glass bottles suitable for home brewing and long term storage.

• Colour: Black
• Body: Heavy
• Bitterness: High
• Approx. Alcohol Level: 9.2% ABV
• Carbonated: Natural

• 
  
  STEP 1: Mix
  Prior to mixing the brew, rehydrate the 3 sachets of yeast by adding to 250ml of tepid water, stir to make a creamy mix, cover with cling-wrap and sit for 15 to 30mins.
  
  Add the contents of the 3 beer kits and the dextrose to the fermenting vessel and dissolve with 4 litres of hot water.
  
  Add cold water up to the 20 litre mark and stir vigorously. Note: The brew should start at about 18C so 5 to 10 litres of refrigerated water may be required to hit this temperature. Add the creamed yeast and stir vigorously.
  
  Fit the Krausen Kollar and lid then secure them together with the lid clips.
  
  Try to ferment as close to 18C as possible.
  
  
• 
  
  STEP 2: Brew
  Once the foam has collapsed back into the brew, remove the Krausen Kollar and Lid for cleaning and refit the lid for the remaining ferment time, around 6 to 9 days.
  
  
• 
  
  STEP 3: Bottle
  Fermentation has finished once the specific gravity is stable over 3 days.
  
  Expect the Final Gravity (FG) to be quite high - around 1022. Bottle the brew with a lower priming rate than usual, 4g-6g per litre (1 carbonation drop per 750ml bottle).
  
  
• 
  
  STEP 4: Enjoy!
  Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place.
  
  Allow to condition for at least 3 months in the bottle.
  
  Expect the alcohol content to be in the range of 9 to 10% ABV.
  
  Monitor the brew’s development over the years by tasting a bottle from time to time.
  
  Join the Coopers Club to record and save your brews today! JOIN HERE

I can vouch for this recipe, I did it a few years ago and it was a cracker. Came in at about 9.5%, fermentation was just as volcanic as they suggest. Well worth the expense.

 

[GotOneBrewin]

I would mash 200g each of rolled oats, black malt, crystal and roasted barley on the hob. Then use 2x cooper stout, 500g brown sugar and a few jars of H&B malt extract or a bag of wilkos brew enhancer. Maybe throw in 10g of Target hop pellets.

 

[Gulpitdarn]

and a few jars of H&B malt extract

My recent brew using H&B jars of malt extract (Potters, as there are two types available) proves very nice indeed without any risk of the home brew twang. The extract comes across as rather fruity (Blackberries & Blackcurrants) with hints of liquorice. Don't know if they still have their products on offer, buy one get one half price.

 

[GotOneBrewin]

My recent brew using H&B jars of malt extract (Porter, as there are two types available) proves very nice indeed without any risk of the home brew twang. The extract comes across as rather fruity (Blackberries & Blackcurrants) with hints of liquorice. Don't know if they still have their products on offer, buy one get one half price.

Which hops have you been using? I only got those flavours with Bramling Cross, but the blackcurrent flavours I did get were so intense that I'm not that keen, it's managed to survive 3 weeks in the bottle which is rare for me!

 

[Gulpitdarn]

I used East Kent Goldings. Here is the experiment I did using the Potters Liquid Malt Extract. https://www.thehomebrewforum.co.uk/threads/the-homebrew-twang-experiment.82710/#post-827633

 

[Pirate_Pete]

G'day Arcs. There is a thread about this one somewhere. https://www.thehomebrewforum.co.uk/threads/russian-imperial-stout.71200/
I made the Imperial Russian Stout October last year. It ended up around 10%.
I tried one a few weeks ago and thought it a bit meh. Then last Friday I had one and I must admit after that a couple other beers I could tell it 10%.
I made sure I had a load of cold water ready, so I could get the temperature down quickly. Then added the ingredients and put it on the fermenting fridge at 18C.
The ferment was fine. Didn't go volcanic.

But what are you after? ABV or flavour.

My previous go to was stout, dark ale and choc malt that I described in a thread the other week.

Make the Imperial Russian & the other one I make and see which you prefer.

 

[stigman]

@dad_of_jon is your man his Risky business was really good

 

[Arcs]

All good advice, was hoping for both abv and flavour, I guess with this one you can' t have both?

 

[Pirate_Pete]

All good advice, was hoping for both abv and flavour, I guess with this one you can' t have both?

Sorry Mate, I've been busy this week.
If I were you I'd make the toucan + choc malt and stick a kilo of dextrose in it.
The dextrose doesn't thin the beer on a toucan and will add to the ABV.
My friends and I drink this one quite young. A month in the bottle and it's OK to drink.
Keep it longer and a coffee flavour comes through. This is the one you should go for to drink this Christmas.
Then make the Coopers Imperial Russian. Put it away for Christmas 2020.

 

[Pirate_Pete]

All good advice, was hoping for both abv and flavour, I guess with this one you can' t have both?

Just an update on this.
My Coopers IRS is nearly a year old. It's nice, but I wouldn't make it again.
It's 10% so has quite a kick to it. Nice if the missus thinks you're only having one beer.

However in my opinion, and my work colleagues, the Toucan + Choc Malt is far better.
I'm not really one to go for a high ABV but I'm sure you could push the Toucan to 10% if you wanted.
Maybe I'll try that at some point.

 

[Arcs]

Although the Coopers kit has its benefits with pushing and pimping. I am inclined to agree there Pete. I have been trying out the harvest stout of late by Youngs. It's good stuff. It only has a slight edge on the Cooper's stuff though. I am still looking for the perfect extract stout without pimping it or pushing it. I may never find it and all grain here I come

 

[Llamaman]

I would mash 200g each of rolled oats, black malt, crystal and roasted barley on the hob. Then use 2x cooper stout, 500g brown sugar and a few jars of H&B malt extract or a bag of wilkos brew enhancer. Maybe throw in 10g of Target hop pellets.

That’s not really a mash, is it? No diastatic value left in those malts so it’s basically a steep.
I thought steeping oats was advised against as it could lead to clarity (not a problem in a stout) and stabilisation issues due to the starch floating about?
If not, I stand (and then fall over) corrected.