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Beer name

Robo Choc

Beer type

stout

Beer type

Beer description A brew designed to serve and protect! A couple of adventurous brewers on the Coopers forum have used an English Bitter brew can, as a base for making a robust porter with great results, for drinking now and in the future. So, we thought we'd have a crack at our own version and we've called it ROBO CHOC. Although the backbone of this brew (English Bitter and Amber Malt extract) carries plenty of flavour, it’s the trio of specialty grains, which really add layers of flavour and complexity! Dark Crystal Malt, Chocolate Malt and Roasted Malt yield roasted coffee, chocolate, toffee characters while the late hop addition of Styrian Goldings (in the English Bitter brew can) gives a subtle “Turkish Delight” character. Flavour profile
Colour:
Brown
Bitterness:
Med/High
Body:
Heavy
Approx. Alcohol Level:
5.7% ABV
Naturally Carbonated:

Ingredients

  • 1.7kg Coopers English Bitter Beer Kit
  • 1.5kg Thomas Coopers Amber Malt Extract
  • 300g Dark Crystal
  • 200g Chocolate Malt
  • 100g Roasted Malt
  • 250g White Sugar
  • 11g Danstar Nottingham Yeast 
  • Carbonation Drops

Step 1: Mix

The day before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the cracked grain and 2.5 litres of cold water.

Fit the lid and sit in the fridge for 24hrs.

Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grains back into the pot.
Place the pot (with the lid off) onto the stovetop, bring to the boil then remove from the heat.
Cool the liquid by placing the pot in a bath of cold water for about 15mins.
Add all the fermentable ingredients and the cooled liquid to the FV then stir to dissolve.
Top up with cold tap water to the 17 litre mark, stir thoroughly.
Check the temperature and top up to the 22 litre mark with warm or cool water (refrigerated if necessary) to start the brew at 20C.

Step 2: Mix

Sprinkle the dry yeast or stir in liquid yeast and fit the lid and try to ferment at 20C.
Fermentation has finished once the specific gravity is stable over 2 days. It should finish around the 1010 – 1014 mark.


Step 3: Bottle

Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle). You may like to reduce the amount of fizz for this style by halving the priming rate.

Step 4: Enjoy

Allow to condition for at least 2 weeks in the bottle.
Expect the alcohol content to be around 5.7% ABV.

 

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