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Chubby's Cherry Stout-Archived

MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 4 WEEKS TIME.
OG: 1.048 (approx.) -- FG: 1.012 (approx.)

Chubby loves his great tasting, strong, and flavorful beer, because it goes down smooth and leaves him satisfied. Full of rich chocolate malts and cherry background flavoring make this beer a winner every time.

RECIPE:
1 Can St. Patrick's Irish Stout HME
1 Can Octoberfest Vienna Lager HME
2 Packets Dry Brewing Yeast (under lid of HMEs)
1 Can Red Tart Cherries in Water
1 Packet No-Rinse Cleanser

Chubby's Cherry Stout-Archived

Flavor: Malty
ABV (alc/vol): 4.7%
SRM (Color): 40+
IBU (Bitterness): 55

ABV -- An estimate of alcohol content given in percent of alcohol by volume. Your actual abv may vary.

SRM -- Color based on Standard Reference Method, where as:
- Pale Beers are between 0 - 6
- Amber Beers are between 7 - 13
- Dark Beers are 14 - 20
- Black Beers are 21 and over
(fruits may add additional color.)

IBU -- Bitterness shown in International Bittering Units, where:
- Low bitterness 0 - 20
- Moderate bitterness 21 - 30
- Noticeable bitterness 31 and over

Chubby's Cherry Stout-Archived

Chubby loves his great tasting, strong, and flavorful beer, because it goes down smooth and leaves him satisfied. Full of rich chocolate malts and cherry background flavoring make this beer a winner every time.

RECIPE INGREDIENTS:
1 Can St. Patrick's Irish Stout HME
1 Can Octoberfest Vienna Lager HME
2 Packets Dry Brewing Yeast (under lid of HMEs)
1 Can Red Tart Cherries in Water
1 Packet No-Rinse Cleanser

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 BEFORE DISCARDING EXCESS SANITIZER.

Step 2: Brewing
2.1. In your sanitized blender, purée the fruit, and set it aside to add later (step 2.6).

2.2. Fill keg with cold water to the 4-quart mark on the back.

2.3. Remove yeast packet from under lid of both HMEs, then place unopened cans in hot water to make the liquid easier to pour.

2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot and bring to a boil, then remove from heat.

2.5. Stir HMEs into this water. This mix 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 can of pureed fruit, stir vigorously to mix well.

2.7. Sprinkle yeast (from both packets) 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 2 TO 4 WEEKS.

1-Liter Deluxe Bottling System (Qty 8)
$13.95

AVAILABILITY: In stock!

16 oz. Glass Swing-Top Bottles (Qty 12)
$29.95

AVAILABILITY: In stock!

Professional Bottling System
$35.87

AVAILABILITY: In stock!



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