The Dubliner

Flavor: Balanced
Alc/Vol: 5.1%
SRM (Color): 40+
IBU (Bitterness): 32

ABV -- Strength given in percent of alcohol by volume.

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

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

The Dubliner

This is a nice, creamy stout, with a pleasant hop character. Reminiscent of the traditional Irish stouts we all know and love.

RECIPE INCLUDES:
1 Can St. Patrick's Irish Stout HME
1 Can Creamy Brown UME
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Fuggle Pellet Hops
2 Muslin Hop Sacks
1 Packet One-Step™ Sanitizing Cleanser

YOU PR0VIDE:
1/2 Cup Dark Brown Sugar
2 Cups Oatmeal



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 from under lid of HME, then place unopened cans of HME and UME in hot water to make the liquid easier to pour.

2.3. Place 1 packet (1/2 oz.) of Fuggle pellet hops into one hop sack tying it closed, then trim away excess material. Repeat with 2 cups of oatmeal in the second hop sack.

2.4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot and bring to a boil. Add oatmeal (in hop sack) and boil for 5 minutes, then remove from heat. Add 1/2 cup of brown sugar, stir to mix well, then remove the oatmeal hop sack.

2.5. Stir UME, UME 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.

2.6. 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.

2.7. 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 3 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: Out of stock!
Professional Bottling System $35.87 AVAILABILITY: In stock!