Name: Coffee stout
Ingredients: a can of Coopers Stout concentrate; a can of dark (unhopped) malt extract, or alternatively 1 kg of glucose; 50 g freshly ground coffee; approx. 20 L of water; 150 g glucose (for refermentation); brewer's yeast (located under the lid of the concentrate can)

Coffee stout

Liquor and drinks

2020-09-16

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Ingridients:

a can of Coopers Stout concentrate
a can of dark (unhopped) malt extract, or alternatively 1 kg of glucose
50 g freshly ground coffee
approx. 20 L of water
150 g glucose (for refermentation)
brewer's yeast (located under the lid of the concentrate can)

Optionally, you can add dried cherries, prunes, cinnamon, or vanilla in the amount of 10-20 g.

Stout originates from English porter. In English, "stout" means "sturdy" and was originally a stronger version of porter. Nowadays stout no longer denotes a stronger beer and comes in many different varieties, such as: dry stout, milk stout, oatmeal stout, Russian Imperial Stout, or coffee stout. A common feature of all stouts is a dark, often almost black color resulting from the use of roasted malts, as well as the coffee and chocolate flavors and aromas derived from them. The recipe below is a great idea for enhancing a basic concentrate. Coopers beers are an ideal base for experimentation, so we encourage you – let your imagination run wild!

Recipe for coffee stout

Preparation:

Important: Thoroughly disinfect the equipment used to make the beer. For this purpose, use e.g. potassium metabisulfite.

1. Remove the yeast from under the lid. Dissolve the contents of the cans (or the concentrate and the glucose) in about 2-3 liters of warm water, stirring constantly.

2. Rehydrate the yeast – pour the yeast into a glass of water at about 25°C, gently stir, and leave for 20-30 minutes.

3. Pour the dissolved concentrate and Coopers extract (or the concentrate and glucose) into the fermentation vessel, top up with water to 20 L. The overall temperature should be about 25°C.

4. Add the rehydrated yeast.

5. Close the fermentation vessel and fit an airlock (half-filled with water). We also recommend measuring the extract content (°Blg).

6. Start fermentation. Carry it out for 7-10 days, until it reaches 0-2°Blg.

7. On the fourth day add 500 ml of brewed coffee to the batch – filter it 3 times to obtain a clear brew.

8. After fermentation, rack the beer into bottles. To each bottle (0.5 L) add 4 g of glucose for refermentation.

9. Cap the beer and set aside for at least 2 weeks.

Enjoy! ...because homemade is better!