Another hell of a stout

The first stout turned out so well that it basically disappeared in only a few short weeks (a small number of bottles have been put aside for cellaring). So we've put down another, more adventurous batch, which should be ready for drinking quite soon. Changes to the original recipe are in bold.

1x Coopers Dark Ale mix
1x Coopers Stout mix
1kg Coopers Brew Enhancer #2
1kg Light Dry Malt Extract
1 mug Percolated Espresso
8 tsp Cocoa
4 tsp Cinnamon
2 tsp Garam Marsala

The aim with this recipe is an even blacker and richer stout, with some additional bitterness and a slightly spicier palate. The additional malt should push this to 10.5% ABV, which will hopefully make it last a bit longer than the first batch.

One hell of a stout

1x Coopers Dark Ale mix
1x Coopers Stout mix
1kg Coopers Brew Enhancer #2
500g Light Dry Malt Extract

This bad boy took just less than a week to ferment, with foam consistently pouring out the top of the carboy for three days. The result was a pitch-black stout with a dark, chocolate head and an alcohol percentage of about 7.5% ABV. It was very drinkable straight from the carboy (yes, at room temperature) and was well carbonated in 3-5 days. It has a strong, rich palate, with chocolate and coffee flavours present and essentially no bitterness. Excellent when served without refrigeration and I was especially surprised to note that the head itself has a delicious coffee flavour.

Verdict: 10/10 -- Full marks, will definitely make it again (the first batch is almost gone already) and I am interested in experimenting with adjuncts such as cocoa and cinnamon.