Purchase our Smitten Bovine Milk Stout recipe here


RECIPE INCLUDES:

  • 1 Can St. Patrick's Irish Stout Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract. You won’t be using this.)
  • 1 Packet Safale S-04 Yeast
  • 1 BrewMax LME Softpack - Smooth
  • 1 BrewMax LME Softpack – Robust
  • 4 oz Milk Sugar
  • 2 oz Cacao Nibs
  • 1 Muslin Hop Sack
  • 1 Packet No-Rinse Cleanser


YOU PROVIDE:

  • 1 Can Red Tart Cherries


Additional Information

  • Flavor: Malty
  • ABV (alc/vol): 5 %
  • SRM (Color): 40+
  • IBU (Bitterness): 20
  • BJCP Style: 16. Dark British Beer - 16A. Sweet Stout


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 malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

  1. Remove the yeast packet from under the lid of the can of Brewing Extract and set aside (you won’t be using it for this recipe), then place the unopened can and both LME softpacks in hot tap water.
  2. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot, then bring water to a boil. Place cocoa nibs in hop sack, add to the water, and boil for 5 minutes, then remove from heat. 
  3. Open the Brewing Extract and the LME, pour the contents into the hot mixture. Add milk sugar. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
  4. Fill keg with cold tap water to the #1 mark on the back.
  5. Pour the wort (hop sack with cocoa nibs included) into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. Stir vigorously with the spoon or whisk. 
  6. Sprinkle 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 68° F (15°-20° C) and out of direct sunlight. 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. 
  8. After 1 week of fermentation, puree the can of fruit with a sanitized blender and quickly open the lid and add the fruit to the keg. Do not leave the keg lid open for too long. Close the lid and continue fermentation.
  9. You’ll ferment for 21 days total. 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.)