Mr.Beer - beer kits, home brewing systems, and microbrewery supplies

3D Dark-Archived

MAKES APPROX. 2 GALLONS OF BEER IN ABOUT 2 WEEKS TIME.
OG: 1.044 (approx.) -- FG: 1.011 (approx.)

This strong stout was created by some of our American forces in Sudan. Thirsting for a taste of home, Colonel K. created this dark roasty brew using some of the delicious local honey for which the region is renowned. Since there are many challenges to brewing in the African heat, this is an end-of-week celebration beer for a difficult job done well.

– Submitted by Colonel K, Khartoum, Sudan, Africa

RECIPE:
1 Can St. Patrick's Irish Stout HME
1 Pouch Booster™
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Willamette Pellet Hops
1 Pouch Stout Liquid Yeast
1 Muslin Hop Sack
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Cup Darfur Honey (or Pure Honey)

3D Dark-Archived

Flavor: Hoppy
ABV (alc/vol): 4.4%
SRM (Color): 36
IBU (Bitterness): 32

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

3D Dark-Archived

This strong stout was created by some of our American forces in Sudan. Thirsting for a taste of home, Colonel K. created this dark roasty brew using some of the delicious local honey for which the region is renowned. Since there are many challenges to brewing in the African heat, this is an end-of-week celebration beer for a difficult job done well.

– Submitted by Colonel K, Khartoum, Sudan, Africa

RECIPE INGREDIENTS:
1 Can St. Patrick's Irish Stout HME
1 Pouch Booster™
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Willamette Pellet Hops
1 Pouch Stout Liquid Yeast
1 Muslin Hop Sack
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Cup Darfur Honey (or Pure Honey)

NOTE: A DAY OR TWO BEFORE BREWING, ACTIVATE YOUR LIQUID YEAST, FOLLOWING THE INSTRUCTIONS ON THE BACK OF THE YEAST PACKET.

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: BE SURE TO SANITIZE YOUR HOP SACK ALONG WITH ALL YOUR OTHER EQUIPMENT.

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

2.2. Remove yeast packet (not needed for this recipe) from under lid of HME, then place unopened can of HME in hot water to make the liquid easier to pour.

2.3. Place 1 packet (1/2 oz.) of Willamette pellet hops into the hop sack tying it closed, then trim away excess material.

2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot, then SLOWLY sprinkle in Booster™ while continually stirring to avoid clumping.

2.5. Once Booster™ is fully dissolved, bring to a boil, then remove from heat. Add 1/2 cup of Darfur honey (or substitute), stir to mix well.

2.6. Stir HME and hops (in hop sack) into mixture. This mixture is called the wort.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE. KEEP HOPS IN FERMENTER THE ENTIRE FERMENTATION PERIOD.

2.7. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well.

2.8. Pour entire contents of liquid yeast into keg. Stir vigorously again, then screw on lid.

2.9. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF SEVEN DAYS at room temperature (between 60°-72°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.

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AVAILABILITY: Out of stock!

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