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Coopers Cream Stout
Sweet Stout • All Grain • 5 gal
Got this recipe from a guy taking classes at beer school in Scotland.
September 4, 2005 pm 05:08pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 1.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 6.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.25 oz
Fuggle - 4.8 AA% pellets; boiled 90 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2 oz
lactose - (omitted from calculations)
lactose
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.016 | 1.012 - 1.024 | |
| Color: | 32.8 SRM | 30 - 40 | |
| Alcohol: | 4.2% ABV | 4% - 6% | |
| Bitterness: | 32.5 IBU | 20 - 40 | |
Discussion
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