Dark and roasty, our stout has plenty of coffee-like richness and the super-thick head you expect.
6.6 lb. Coopers Light Malt Extract
¾ lb. M & F Roasted Barley Malt 675° L
¼ lb. Briess Crystal Malt 20° L
1 oz. Phoenix (Bittering)
Wyeast # 1084XL Irish Ale Yeast
A few hours before you begin to brew , prepare your liquid yeast according to the package instructions.
1. Divide the cracked grains between 2 of the muslin bags (½ pound per bag) and add them to your brew kettle along with 1½ gallons of cold water. Heat slowly.
2. Steep the grains in hot water (about 145°–160°F) to extract flavor and color – do not allow to boil. After about 30 minutes, remove the grain bags and then bring the water to a boil.
3. Remove the pot from the heat and add the cans of malt extract. Keep the kettle off the burner and stir until the malt extract is completely dissolved.
4. Put the pot back on the burner and bring it back to a boil. Avoid messy boil-overs by reducing the heat or momentarily removing the pot from the heat. Once boiling commences, place the bittering hops in 2 muslin bags (no more than 1 oz per bag), add them to the pot, and set your timer to boil for 1 hour.
5. After 45 minutes of boiling add ½ teaspoon of Irish moss (or 1 whirlfloc tablet) which can help clarify your beer (optional).
6. After 60 minutes of boiling, turn off the heat. Remove the hop bags from the kettle. Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes.
7. Pour 2 gallons of cold water into your sanitized fermenter, add the cooled wort (the stuff in your pot), and top up with additional water to 5 gallons. Pouring from a few feet above the fermenter can help to aerate, and you may want to pour the wort through a sanitized kitchen strainer to remove any sediment (especially if you used pellet hops). You should then stir vigorously with a sanitized spoon.
8. Make sure that the temperature of your wort in the fermenter is below 80° F before adding the yeast. (At this point we recommend that you take a hydrometer reading.) Sanitize the yeast pack and the scissors before opening the yeast. Add the yeast to the wort.
9. Store the fermenter where the temperature will be a fairly constant 65°–70°F Active fermentation may take only a few days, or it can last up to 2 weeks. A hydrometer reading is a great way to determine when the fermentation is done. Otherwise, keep the beer in the primary fermenter for 2 weeks (make sure there are no signs of active fermentation for last 2–3 days).
10. When you’re ready to bottle, siphon the beer into your sanitized bottling bucket, leaving the yeast sediment behind. Boil the priming sugar in 1–2 cups of water for a few minutes (until it dissolves) before stirring it gently into the beer. Bottle as usual.