English Stout Recipe
English Stout (23 Litres)
The recommended recipe (on the side of the can) for Thomas Coopers Irish Stout produces a dry stout style. However, this can be modified toward the sweet stout style (English) with a simple addition of Dark Malt extract and a handful of Fuggles hops. The BJCP Style Guidelines (13.B. – Sweet Stout) describe this style as a very dark, sweet, full-bodied and slightly roasty ale. The hops and yeast for this recipe can be sourced from most Brewing Specialist stores. Those, experienced with grain additions, might like to add 300g of Chocolate Malt for an extra dimension of flavour and aroma.
- 1.7kg Thomas Coopers Irish Stout
- 1.5kg Thomas Coopers Dark Malt Extract
- 20g Fuggles hop pellets
- English Ale Yeast + yeast supplied with the kit
- Dextrose Corn Sugar
- Colour: Black
- Body: Medium
- Bitterness: Medium
- Approx. Alcohol Level: 4.8% ABV
- Naturally Carbonated: Natural
STEP 1: Mix
Make a “hop infusion” by mixing the Fuggles hops in 1 litre of water, just taken off the boil, and allow it to steep for 30 mins. Add the Thomas Coopers Irish Stout and Dark Malt Extract to the fermenting vessel (FV), pour in the strained infusion then stir until the malt is dissolved. Top up to the 23 litre mark with cold water, stir thoroughly then add both sachets of yeast and fit the lid.
STEP 2: Brew
Try to ferment as close to 21C as possible. Fermentation has finished once the specific gravity is stable over 2 days.
STEP 3: Bottle
We recommend the use of PET bottles or reusable glass bottles designed for storing beer.
Bottle the brew with a priming rate of 8g per litre (2 carbonation drops 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. This brew will benefit from bottle age. Expect the alcohol content to be around 4.8% ABV.