Register for an account, write reviews, get notifications of new recipes and more Register

Coopers Clone

back to search Back to Search  Style Details 

Coopers Clone

back to search Back to Search  Style Details 

5 Star Rating
4.0 stars based on 9 votes

No reviews

Beer Style: Foreign Extra Stout (13D)
Recipe Type: all-grain
Yield: 5 US gallons

Foreign Extra Stout


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.


  • 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)

printer icon


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