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RECIPE INCLUDES:

  • 2 Cans St. Patrick's Irish Stout Brewing Extract
  • 2 Packets Dry Ale Yeast (under lid of Brewing Extract)
  • 1 Packet Safale S-04 Dry Ale Yeast
  • 1 BrewMax LME Softpack - Robust
  • 1 1/2 oz. Packet Northern Brewer Pellet Hops
  • 1 1/2 oz. Packet U.S. Goldings Pellet Hops
  • 1 Muslin Hop Sack
  • 2 Packets No-Rinse Cleanser


WARNING: Due to the large amount of malt, your keg may overflow or explode! Maintaining proper fermentation temperatures toward the lower end of the yeast's range is key to preventing this problem. (See brewing instructions for details).

Additional Information

OG: 1.075(approx.) -- FG: 1.015 (approx.)

Suggested lager time is 3-6 months.

Flavor: Hoppy

ABV (alc/vol): 8.0%

SRM (Color): 40+

IBU (Bitterness): 99+

 


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 packets (not needed for this recipe) from under the lids of the cans of Brewing Extract, then place the unopened cans and LME softpacks 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, then remove from heat.
    3. Open the cans of Brewing Extract and the pouches of LME, pour the contents 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.
    5. 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. 
    6. Sprinkle ONLY the Safale S-04 yeast packet into the keg, and screw on the lid. Do not stir.
    7. Put your keg in a location with a consistent temperature between 59°and 75°F (15-24°C) and out of direct sunlight. Ferment for 7-14 days.
    8. 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.
    9. At the 1 week mark, place the contents of all the pellet hops packets into the hop sack tying them closed, then trim away excess material.
    10. Open the lid of the fermenter and toss in the hop sack, replace lid. You'll leave the hop sack in the wort for the duration of fermentation.

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.)