Click here for printable instructions.


RECIPE INCLUDES:

  • 1 Can St. Patrick's Irish Stout Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 BrewMax DME Softpack - Smooth
  • 1 1/2 oz. Packet Northern Brewer Pellet Hops
  • 1 Muslin Hop Sack
  • 1 Packet No-Rinse Cleanser


Additional Information

OG: 1.042 (approx.) -- FG:1.011(approx.)

Suggested conditioning time is 2 to 4 months.

Flavor: Hoppy

ABV (alc/vol): 4.2%

SRM (Color): 40+

IBU (Bitterness): 50

 



STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions 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 malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the Brewig Extract, then place the unopened can in hot tap water.
    2. Place the pellet hops into the hop sack tying it closed, then trim away excess material.
    3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot.
    4. Slowly sprinkle in half the DME (100gm) into the pan of cool water and stir to dissolve. Increase your heat to medium-high. Continue stirring constantly to keep the rising foam in check. If it begins to rise, pull the pan off the heat and lower the temperature slightly, continuing to stir (about 5 to 20 minutes depending on your particular conditions), until you hit the hot break which is where the foam has subsided and the solution is now boiling. Add the hop sack and allow the solution to continue to to boil for 5 minutes. Remove from heat slowly add the other half of the DME stirring vigorously to avoid clumping.
    5. Open the Brewing Extract and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
    6. Fill keg with cold tap water to the 4-quart mark on the back.
    7. Pour the wort, including the hop sack, into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. You'll leave the hop sack in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk. 
    8. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.
    9. Put your keg in a location with a consistent temperature between 68° and 76° F (20°-24° C), and out of direct sunlight. Ferment for 14 days.
    10. 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 by visiting our help desk.)