PRODUCT INFORMATION
Dark, rich roasted malt and chocolate, balanced perfectly with hops and a peppery bite. The symphony of flavors in this well-crafted stout will set your taste buds aglow.
RECIPE INCLUDES:
1 Can St. Patrick's Irish Stout Brewing Extract
1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
1 Packet No-Rinse Cleanser
YOU PROVIDE:
1 Cup Dark Brown Sugar, packed
1/2 Cup Dutch Process Cocoa
3/4 Teaspoon Cayenne Pepper, ground
ADDITIONAL INFORMATION
OG: 1.043(approx.) -- FG: 1.008 (approx.)
Suggested lager time is 3 to 6 weeks.
Flavor: Hoppy
ABV (alc/vol): 4.7 %
SRM (Color): 40+
IBU (Bitterness): 50
INSTRUCTIONS
STEP 1: SANITIZING
Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)
NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined the yeast eats the sugars in the starch, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Remove the yeast packet from under the lid of the Brewing Extract, then place the unopened can in hot tap water.
2. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring water to a boil, and then remove from heat. Add the cayenne powder, cocoa powder and dark brown sugar, stir to mix well and cover for 5 minutes.
3. After 5 minutes, open the can of Brewing Extract and pour it into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
4. Fill keg with cold tap water to the 4-quart mark on the back.
6. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously with the spoon or whisk.
7. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.
8. Put your keg in a location with a consistent temperature between 68° and 76° F (20°-25° C) and out of direct sunlight. Ferment for 14 days.
9. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.
After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.
STEP 3: BOTTLING AND CARBONATING
Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)
REVIEWS
Fantastic
By Texasfan on May 2, 2015
*****
I used only half of the pepper as I do not enjoy overly spicy drink. I was impressed with the balance of the beer; not overwhelming at all. Planning to make this many times over the next few months.
Leave out the cayenne
****
By Rick on May 1, 2015
Next time, I will leave out the cayenne. I guess it's personal preference, but it didn't seem to have its place in a beer. It kind of overpowered the beer flavor for me. I'd almost be afraid to serve this to a guest.
Audible to this brew
****
By Dirty Red on May 1, 2015
"Ok, I just brewed this so I will get back to you on this part. I used a cup of lactose instead of brown sugar because its not fermentable and won't make the brew bitter. I also did not use the peppers. Im hoping this comes out as a milk stout! Just wanted to share my audible to this mix. P.S.- I too used Dark Chocolate unsweetened cocoa. "
Interesting but not perfect
By KingKong on May 1, 2015
***
In fairness, stouts aren't my favorite, but I do enjoy them now and again, and, with the cold weather approaching, I thought it was time to try brewing one. I like the back burn that the cayenne provides as a backdrop to the classic stout flavor. But the cocoa, while it adds flavor, also adds a bitterness that didn't like; it isn't the sort of hoppy bitterness that you'd want in a beer. It's also a little too light-bodied for a stout. This wasn't my favorite Mr.Beer recipe by any means, but it was drinkable and if you like a little heat, you like stouts, and you want something slightly off the beaten path, I can recommend this.
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