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Russian Imperial Stout

Immensely rich with an intense sweet roast flavor and hop fragrance. Imperial Stouts were brewed extra strong to please the taste buds of the Russian Aristocracy. This is an after dinner drink, dessert and coffee - all rolled into one. Ferment, carbonate, and condition at least twice as long as regular beer. Reaches its peak after at least six months of bottle storage.

RECIPE INCLUDES:
1 Can St. Patrick's Irish Stout HME
1 Can Creamy Brown UME
1 Pouch Booster™
1 Packet Dry Brewing Yeast (under lid of HME)
1 Packet Willamette Pellet Hops
1 Packet Palisade Pellet Hops
2 Muslin Hop Sacks
1 Packet No-Rinse Cleanser

YOU PR0VIDE:
1/2 Cup Brown Sugar
1 Cup Espresso Beans (coarsely crushed)

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 both packets (1 oz.) of pellet hops into one hop sack tying it closed, then trim away excess material. Repeat with 1 cup of coffee beans in second hop sack.

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 the Booster™ is fully dissolved, bring to a boil then remove from heat. Add 1/2 cup brown sugar and coffee beans (in hop sack). Stir to mix well.

2.6. Stir HME, 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.

2.7. 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. Sprinkle yeast into keg and allow to sit for 5 minutes. 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 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 6 MONTHS.



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