Ole Mole Stout - ARCHIVED

Ole Mole Stout - ARCHIVED is rated 3.9 out of 5 by 9.
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Dark, rich roasted malt and chocolate, balanced perfectly with hops and a peppery bite. The symphony of flavors in this well-crafted stout will set your taste buds aglow.

$17.95
SKU
90-15090-00
Out of stock

Click here for printable instructions.

Dark, rich roasted malt and chocolate, balanced perfectly with hops and a peppery bite. The symphony of flavors in this well-crafted stout will set your taste buds aglow.

RECIPE INCLUDES:

  • 1 Can St. Patrick's Irish Stout Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 Packet No-Rinse Cleanser

YOU PROVIDE:

  • 1 Cup Dark Brown Sugar, packed
  • 1/2 Cup Dutch Process Cocoa
  • 3/4 Teaspoon Cayenne Pepper, ground

Additional Information


  • OG: 1.043(approx.) -- FG: 1.008 (approx.)
  • Flavor: Hoppy
  • ABV (alc/vol): 4.7 %
  • SRM (Color): 40+
  • IBU (Bitterness): 50
  • BJCP Style: 20. American Porter and Stout - 20B. American Stout

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 3 - 6 Weeks = 2 - 3 Months

Click here for printable instructions.

Ole Mole Stout Instructions

RECIPE INCLUDES:

  • 1 Can St. Patrick's Irish Stout Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 Packet No-Rinse Cleanser

YOU PROVIDE:

  • 1 Cup Dark Brown Sugar, packed
  • 1/2 Cup Dutch Process Cocoa
  • 3/4 Teaspoon Cayenne Pepper, ground

Additional Information


  • OG: 1.043(approx.) -- FG: 1.008 (approx.)
  • Flavor: Hoppy
  • ABV (alc/vol): 4.7 %
  • SRM (Color): 40+
  • IBU (Bitterness): 50
  • BJCP Style: 20. American Porter and Stout - 20B. American Stout

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 3 - 6 Weeks = 2 - 3 Months

 

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: 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 starch, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the Brewing Extract, then place the unopened can in hot tap water.
    2. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring water to a boil, and then remove from heat. Add the cayenne powder, cocoa powder and dark brown sugar, stir to mix well and cover for 5 minutes. 
    3. After 5 minutes, open the can of Brewing Extract and pour it into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
    4. Fill keg with cold tap water to the 4-quart mark on the back.
    5. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously with the spoon or whisk.
    6. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir. 
    7. Put your keg in a location with a consistent temperature between 68° and 76° F (20°-25° C) and out of direct sunlight. Ferment for 14 days.
    8. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.


Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.

After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

Step 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

Rated 3 out of 5 by KingKong from Interesting but not perfect In fairness, stouts aren't my favorite, but I do enjoy them now and again, and, with the cold weather approaching, I thought it was time to try brewing one. I like the back burn that the cayenne provides as a backdrop to the classic stout flavor. But the cocoa, while it adds flavor, also adds a bitterness that didn't like; it isn't the sort of hoppy bitterness that you'd want in a beer. It's also a little too light-bodied for a stout. This wasn't my favorite Mr.Beer recipe by any means, but it was drinkable and if you like a little heat, you like stouts, and you want something slightly off the beaten path, I can recommend this.
Date published: 2015-05-02
Rated 4 out of 5 by skipster from Complex! I've made this recipe about six times at least and it is one of my favorites. The stout starts out malty with great body, then the undertones kick in and you get the flavors of brown sugar and finally the cayenne pepper. This is one to share with family and friends!
Date published: 2016-01-08
Rated 4 out of 5 by Rick2 from Leave out the cayenne Next time, I will leave out the cayenne. I guess it's personal preference, but it didn't seem to have its place in a beer. It kind of overpowered the beer flavor for me. I'd almost be afraid to serve this to a guest.
Date published: 2015-05-02
Rated 4 out of 5 by Dirty Red from Audible to this brew "Ok, I just brewed this so I will get back to you on this part. I used a cup of lactose instead of brown sugar because its not fermentable and won't make the brew bitter. I also did not use the peppers. Im hoping this comes out as a milk stout! Just wanted to share my audible to this mix.P.S.- I too used Dark Chocolate unsweetened cocoa. "
Date published: 2015-05-02
Rated 1 out of 5 by Gary from Not at all as expected There is an overwhelming taste of bitter chocolate. Could not enjoy this recipe.
Date published: 2015-05-02
Rated 5 out of 5 by Millen from Yummy beer I live in New Mexico and we put chile in everything so I have tried most of the "spicy" beers that are on offer. This one was interesting because of the chocolate - it has a nice stout flavor with an aftertaste of mole.
Date published: 2017-03-19
Rated 5 out of 5 by Texasfan from Fantastic I used only half of the pepper as I do not enjoy overly spicy drink. I was impressed with the balance of the beer; not overwhelming at all. Planning to make this many times over the next few months.
Date published: 2015-05-02
Rated 4 out of 5 by Jim B. from Wow! This is my first recipe rather than just brewing up the standard cans and LME packs. Tasted the wort before pitching the yeast. It's awesome!!! Can't wait for 6 weeks from now.
Date published: 2015-08-16
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