Welcome to MR.BEER® - Mocha Cherry Stout

Mocha Cherry Stout

Experiment with the use of chocolate and cherries in this award winning beer. This is a great dessert drink when served in a goblet at about 50°.

RECIPE INCLUDES:
1 Can St. Patrick's Irish Stout
1 Pouch Booster™
1 Packet Dry Brewing Yeast (under lid of beer mix)
1 Can Dark Sweet Cherries in Heavy Syrup
1 Packet One-Step™ Sanitizing Cleanser

YOU PR0VIDE:
1 1/2 OZ. Unsweetened Baker's Chocolate
1/2 Cup Brown Sugar

Step 1: Sanitizing
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

NOTE: POUR SANITIZER FROM YOUR BREW KEG INTO A BLENDER AND SOAK 10 MINUTES, THEN PUREE YOUR FRUIT.

Step 2: Brewing
2.1. Fill keg with cold water to the 4-quart mark on the back.

2.2. Remove yeast packet from under lid of beer mix, then place unopened can of mix in hot water to make the liquid easier to pour.

2.3. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot, then SLOWLY sprinkle in 1/2 pouch (1 cup) of Booster™ while continually stirring to avoid clumping.

2.4. Once the Booster™ is fully dissolved bring to a boil, then remove from heat. Add 1 1/2 oz. of chocolate and 1/2 cup of brown sugar, stir until dissolved.

2.5. Stir beer mix into mixture. This mixture is called the wort.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE.

2.6. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Add your pureed fruit, stir vigorously to mix

2.7. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.

2.8. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF TWO WEEKS at room temperature (between 68°-76°F).

Step 3: Bottling & Carbonating
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS.

TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 1 TO 2 MONTHS.



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