St. Patrick's Irish Stout w/Creamy Brown

Brewing: St. Patrick's Irish Stout w/Creamy Brown
Features: deliciously dark and rich stout (4 .6% abv)
Price Range: $16.00

Overall Rating: Brewed On 12-Jun-2010
 


This refill has all the ingredients needed to make an impressively rich and deliciously dark and silky Irish Stout. Blending pilsner, caramel and chocolate malts it is the ultimate rich stout. Roasted and slightly burnt malt flavors and chocolate combine to produce a memorable brew just begging to be enjoyed, with your feet up and nowhere to go for the rest of your day.

St. Patrick's Irish Stout w/Creamy Brown
REFILL INCLUDES:
1 Can St. Patrick's Irish Stout (HME)
1 Can Creamy Brown (UME)
1 Packet Dry Brewing Yeast (under lid of HME)

Fermentation, Carbonation And Conditioning Times:

21 days for fermentation

21 days for carbonation

28 days minimum conditioning at 50-70F

02 days minimum in fridge

Fermentation: 12-Jun/03-Jul (68-76F)

Carbonation : 03-Jul/24-Jul (68-76F)

Conditioning: 24-Jul/21-Aug (50-70F)

Brewer's Comments:
This will be the second batch of St. Pat's I will be brewing this year. I sampled the first batch about 2 months after I brewed it and it tasted great. I then drank it again about 5 months after brewing it and it tasted really good, reminding me of a nice cold Guiness Stout.

(see full January 2010 review)

Fermentation:
The ingredients used in this recipe included 1 can hopped malt extract (HME), 1 can of unhopped malt extract (UME) and 1 packet of dry yeast. Recipes having more ingredients require increased fermentation and carbonation time in order to allow the yeast to work.

Carbonation:

Just as in the fermentation process your carbonation times will depend on the complexities of each recipe and the amount of additional ingredients that are added. As a general rule of thumb recipes containing many ingredients will take longer to carbonate than recipes with few ingredients.I let my bottles carbonate for at least 3 weeks before moving them down to the conditioning, or lagering room.

Conditioning/Lagering:

Up until this point I completely omitted the very important process of conditioning the beer. Allowing the beer's flavors to fully merge and mature in the bottle before drinking. In a basement, with a consistent year round temperature range of 50-65F, naturally brewed beer can be stored for up to 6-8 months as it will be preserved by the alcohol. Prior to drinking the beer should be refrigerated for 24-48 hours and served cold in a clean glass.

St. Patrick's Irish Stout w/Creamy Brown

Brewing: St. Patrick's Irish Stout w/Creamy Brown
Features: deliciously dark and rich stout (4 .6% abv)
Price Range: $16.00

Overall Rating: Very Good
This refill has all the ingredients needed to make an impressively rich and deliciously dark and silky Irish Stout. Blending pilsner, caramel and chocolate malts it is the ultimate rich stout. Roasted and slightly burnt malt flavors and chocolate combine to produce a memorable brew just begging to be enjoyed, with your feet up and nowhere to go for the rest of your day.

St. Patrick's Irish Stout w/Creamy Brown
REFILL INCLUDES:
1 Can St. Patrick's Irish Stout (HME)
1 Can Creamy Brown (UME)
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet One-Step™ Sanitizing Cleanser

INGREDIENTS: MALTED TWO ROW BARLEY, HOPS, HOP EXTRACT, WATER, AND YEAST (Packed Under Lid).

Fermentation, Carbonation And Conditioning Times:
21 days for fermentation
21 days for carbonation
28 days minimum conditioning at 50-70F
02 days minimum in fridge

Fermentation: 07-Jan-2010 to 27-Jan-2010 - (68-76F)
Carbonation : 27-Jan-2010 to 17-Feb-2010 - (68-76F)
Conditioning: 17-Feb-2010 to 10-Mar-2010 - (50-70F)

Brewer's Comments:
"This was my third attempt at brewing beer, my second using a 'Premium' recipe that included (UME) in place of the Booster that ships with the 'Standard' refill. After fermenting for 21 days I sampled the brew before bottling it. From the first taste I could tell it would be a challenge waiting another 21 days for carbonation to complete".

Fermentation:
The ingredients used in this recipe included 1 can hopped malt extract (HME), 1 can of unhopped malt extract (UME) and 1 packet of dry yeast. Recipes having more ingredients require increased fermentation time, to allow the yeast to work.

Carbonation:
Just as in the fermentation process carbonation times will depend on the complexities of each recipe. As a rule of thumb recipes containing many ingredients take longer to carbonate than recipes with few ingredients.

Conditioning:
Up until this point I completely omitted the very important process of conditioning the beer. Allowing the beer's flavors to fully merge and mature in the bottle before drinking. In a basement, with a consistent year round temperature range of 50-70F, naturally brewed beer can be stored for up to 4 months. Prior to drinking the beer should be refrigerated for 24-48 hours and served cold in a clean glass.