Irish Demise Imperial Stout 5 Gallon
This beer breaks all the rules of a traditional Irish Stout. With this beer, we break down walls and brew something that will make you take that Irish Stout you brewed, put it in your car, drive to a river at 2 am, put it in a trash bag full of bricks, tie it shut, and chuck it into the depths never be seen again. This beer is a full malty bad boy with a clean crisp finish that you get from traditional Irish Stouts. Be warned, once you brew this you may never brew another stout again.
WHAT YOU GET
2 Cans of Coopers Dark Malt
1 Can of Coopers Amber Malt
2 Packets of Carapils Malt
2 Packets of Munich Malt
3 Packets of Black Malt
2 Packets of Mt. Hood Hops
1 Packet of Nottingham Ale Yeast
4 Muslin Hop Sacks
2 Packets of No-Rinse Cleanser
FOR FANS OF
Iron Horse Brewery Irish Death
Original Gravity: 1.077
Final Gravity: 1.015
SRM: (Color): 40
IBU: (Bitterness): 17
STEP 1: SANITIZING
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.
2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.)
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.
4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.
STEP 2: Cold Steep Process
1. 24 hours before brewing, add all the grains between 3 of the muslin sacks and tie them closed so that the grains have room to flow freely within the sack. Place the grain sacks into a sealable container, large enough to hold 1-2 quarts of water. Add enough cold, purified water to your dish containing the grains to make sure they are submerged. Then, seal the container and place it in the fridge to cold and steep for 24 hours.
STEP 3: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. In a 2 gallon or larger pot, add 16 cups of water and add in the can of Coopers Amber UME, stir to combine. Begin heating the pot to a low rolling boil.
2. Next, add both packets of hop pellets to a muslin sack and tie it closed so that the hops have room to flow freely within the sack.
3. Once you have achieved a low rolling boil, add in the hop sack. Allow it to boil for 40 minutes, stirring frequently to avoid scorching.
4. After 35 minutes have passed, quickly add in ONLY the liquid from your cold steeped grains to the pot and allow this to boil for 5 more minutes. (The last 5 minutes of the hop boil) Discard the grains
5. After the 40-minute boil, remove the pot from the heat. The sack of Mt. Hood hops will remain in, throughout the duration of fermentation.
6. Fill your fermenter with enough cold water to cover the spigot hole. Approximately 1-2 gallons of water.
7. Pour the wort, including the hop sacks into your fermenter, and bring the volume of the fermenter up to 5 gallons or 19-liters by adding more cold water.
8. Stir your wort mixture vigorously with your sanitized spoon or whisk.
9. Sprinkle the Nottingham yeast packet into the fermenter, and place on the lid. Do not stir.
Place your fermenter in a location with a consistent temperature between 68° and 72° F (20°-25° C), and out of direct sunlight. Ferment for 21 days, total.
STEP 3: BOTTLING & CARBONATING
After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.
3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
TIP FROM OUR BREWMASTERS
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer