coopers clone stout - Beer Recipe - Brewer's Friend

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coopers clone stout

10806 calories 1188.8 g 18 L
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 10806 calories (Per 18L)
Carbs: 1188.8 g (Per 18L)
Created: Wednesday April 16th 2025
1.064
1.018
6.1%
41.7
81.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10.63 kg Coopers - Ale Malt10.625 kg Ale Malt 37 6 82.8%
0.94 kg Coopers - Premium Wheat Malt0.935 kg Premium Wheat Malt 38.2 3.5 7.3%
1.28 kg Bairds - Roasted Barley1.275 kg Roasted Barley 33 1599.64 9.9%
12.84 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Magnum90 g Magnum Hops Pellet 10 Boil 60 min 41.74 100%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Coopers Ale
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
20 - 27 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1019 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Anstey Hill
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35.2 7 41 98.8 35 27
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.15 L. Suggest reducing initial water volume to 45.4 L and adding 12.75 L sparge/top-off.  
Strike water volume at mash thickness of 2.2 L/kg 28.2
Mash volume with grains 36.7
Grain absorption losses -12.8
Remaining sparge water volume (equipment estimates 43.6 L) 45.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.2 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 52
Going into fermentor 52
Total: 73.7  
Equipment Profile Used: System Default
 
Notes

Supposedly an original coopers recipe. The ratio is 125:11:15 of ale malt, wheat malt and roast barley, IBU's are 44 according to coopers. Yeast is coopers recultured from a bottle of coopers bottle fermented sparkling ale. Any bittering hop will do but traditionally super pride. No late hopping.

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  • Last Updated: 2025-04-17 07:21 UTC