Coopers Clone

Classification: stout, foreign stout, Coopers Stout clone, all-grain

Source: Andy Walsh (awalsh@world.net), HBD Issue #2095, 7/8/96

It is basically a foreign style stout: quite bitter (maybe 45 IBU), alcoholic (6.8%), coffeeish and oily. I believe Coopers use dextrose in all their beers, including this one. My Roger Protz (a Pom) book says they use lager malt, crystal and roast barley. I would have guessed a little chocolate as well. Pride of Ringwood hops are certainly used.

Ingredients:

9.5 pounds 2-row lager malt
1/4 pound chocolate malt
3/4 pound crystal malt (60L)
1.25 pound roast barley
1 pound dextrose
1 ounce Pride of Ringwood hops (9.5% alpha, 60 minute boil)
Yeastlabs Australian ale yeast (or Wyeast London)

Procedure:

Single step infusion mash or step mash. Culture yeast from bottle of Coopers if available, otherwise use yeasts mentioned in ingredients list.