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Vendor: BrewDemon
Warmup on Folklore, with this rich, fruity, chocolaty malt and "raise the not-wholly good nor not-wholly evil spirit of that Irish sprite, whom by preposterous charm’s thy lust hath granted!"
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THIS RECIPE MAKES 2 GALLONS OF BEER.
OLDE IRISH CHOCOLATE STOUT RECIPE KIT
Recipe requires a blender. Warm up on Folklore, with this rich, fruity, chocolaty malt and “raise the not-wholly good nor not-wholly evil spirit of that Irish sprite, whom by preposterous charm’s thy lust hath granted!” This recipe features a complex blend of specialty malts, combined with the finest hops by master brewers in New Zealand’s famous Speight’s brewery, providing the optimum flavor profiles for a world-class beer. No additives. No preservatives.
Included
- (2) cans Shedu Oatmeal Stout (HME)
- (1) can White Horse Golden Wheat (UME)
- (2) packet Dry Brewing Yeast
- (1) can Red Raspberries in Heavy Syrup
- (1) packet OneStep No-Rinse Cleanser
You will need
- Blender
- 1/4 cup Dutch Process Cocoa
ABV
7.9
% ALCOHOLSRM
36
COLORIBU
48
BITTERNESSBrewers Note
Sanitize your blender or anything else that comes in contact with your beer. Suggested conditioning time for this recipe is 4-6 weeks.
2 GALLON BREWING INSTRUCTIONS FOR THIS RECIPE
Follow the steps outlined in the instructions that came with your kit. You can download these instructions from our Help Desk under Downloads.
SANITIZE ALL EQUIPMENT INCLUDING THE BLENDER.
- 2.1. Remove yeast packet(s) from under the lid of your beer mix and stand can(s) in a tub of hot tap water. This will help them pour more easily.
- 2.2. Fill fermenter with a gallon of cold water. For best results, use bottled spring water or charcoal-filtered tap water.
- 2.3. Puree both cans of fruit in a sanitized blender.
- 2.4. Place 4 cups of water into a clean 3-quart pot and bring to a boil.
- 2.5. Remove from heat, then add 1/4 cup dutch process cocoa. Stir and mix thoroughly, then cover and let sit for 5 minutes.
- 2.6. Slowly stir in the contents from all cans until fully dissolved. This mixture is called the wort.
- 2.7. Pour the wort into the fermenter. Bring the volume of the fermenter up to the 8.5-quart mark by adding more water, then add your pureed fruit. Mix thoroughly. Read the thermometer and wait until the temperature of the wort is between 64°- 82° F before adding the yeast.
- 2.8. Add the yeast. Then attach your lid.
- 2.9. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 14 days.
Follow the steps outlined in the instructions that came with your kit. You can download these instructions from our Help Desk under Downloads.
FOR BEST RESULTS WARM CONDITION FOR 4 TO 6 WEEKS.