Thursday, June 10, 2010

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
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.

I added a 1/2 teaspoon of Starbucks Mocha powder to 4 of the 8 one litre PET bottles at bottling time. I'm hoping this will enhance the earthy stout flavors by introducing just a hint of chocolate to an already awesome beer.

(see full January 2010 review)
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.

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.

The very important process of conditioning your beer allows the beer's flavors to fully merge and mature in the bottle before drinking. In condition my beer a basement, with a consistent year round temperature range of 55-65F, naturally brewed beer can be stored for up to 12 months in PET bottles longer in glass, 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.

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