Velvet Reconciliation Cider Stout

Velvet Reconciliation Cider Stout is rated 4.6 out of 5 by 14.
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Also, know as a Black Velvet, which is mixing a stout and a cider together, we decided why not brew them together and see what happens? Well, what happens is pure magic. This brew is perfect for the end of fall and the winter months ahead. An easy drinker with the full malt flavors you get from a stout, but with hits of cider and apple that you get from apple cider. This beer is truly the best of both worlds. 

$32.95
SKU
90-15326-00
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Velvet Reconciliation Cider Stout
Velvet Reconciliation Cider Stout

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$32.95

Summary

    What You Get

    1 St. Patrick's Irish Stout Brewing Extract (HME)

    1 Packet of Honey Malt

    1 Packet of Oat Flakes

    1 Packet of Lactose

    1 Packet of Fuggle Hops

    2 Muslin Hop Sack

    1 Packet of S-04 Ale Yeast

    1 Packet of No-Rinse Cleanser


    You Provide

    1 Gallon of Apple Cider


    For Fans Of

    Black Velvet 


    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.061

    Final Gravity: 1.019

    ABV: 5.4%

    SRM: (Color): 15

    IBU: (Bitterness): 21


    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 keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. 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 cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    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 malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can in hot tap water.

    2. Place the packets of grains into the muslin sack and tie it closed so that the grain has room to flow freely within the sack.

    3. Add 8 cups of water to your 1 gallon or larger boil pot. Bring the water to a temperature of 155-165 F and hold the temperature at that range. Once the water has reached the desired temperature, add in the grain sack and allow it to steep for 30 minutes, while keeping the correct range for the entire 30 minutes.

    4. After 30 minutes, turn off the heat and remove the grain sack from the pot and place it in a colander to drain so that the run-off flows back into the pot, and rinse the sack with one cup of hot water (approx. 160 degrees F) and allow that to also flow back into the pot. Do not squeeze the grain sack. Once drained, discard the spent grains.

    5. Place the packet of Fuggle hops into the hop sack, tie it closed and trim away excess material.

    6.  Add your bottle of lactose sugar to your pot and mix until dissolved. Then bring this mixture to a boil. Once you have reached a boil, add in the hop sack with the Fuggle hops, then remove the pot from the heat. 

    7. Open the can of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    8. Fill your fermenter with 1 Gallon of cold Apple Cider. 

    9. Pour the wort into your fermenter and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off to 8.5 liters)

    10. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    11. Sprinkle the S-04 Dry Ale yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F, and out of direct sunlight. Ferment for 14 days.


    STEP 3: BOTTLING & CARBONATING

    After 14 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 (17 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 a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir 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

    Rated 5 out of 5 by Ws0tony from Velvet Reconciliation Cider Stout This is the third brew I’ve tried thru Mr Beer, and I’d say my favorite as of yet. I will definitely order this again. I still have yet to brew the lucky charms stout, but I’m sure that will be enjoyable as well
    Date published: 2021-12-06
    Rated 4 out of 5 by Dannhoff from Let it ride! They key to this is letting it bottle condition. I bottled it and let it sit for 6months and noticed the apple flavor was way more pronounced then bottles I tried earlier. Definitely gets better with time.
    Date published: 2021-07-21
    Rated 5 out of 5 by Anonymous from Delicious concoction of grain, cider and fuggles! I bought three kits and we chose to brew this first because it sounds so delicious to have a stout and cider combo. We can hardly wait to taste it. With Mr Beer it’s always good!
    Date published: 2022-01-19
    Rated 4 out of 5 by Jake Langedyk from Out in Left Field, But a Home Run My first cider-lager mix; first few sips were a little strange, but got better and better as a drank it! I’m curious as to how this ages. Another slam dunk!
    Date published: 2021-01-27
    Rated 4 out of 5 by Timq from Unfinished This one is fermenting extreamly slow for me. Only about half done and im nearing the 24th day. And idea's?
    Date published: 2021-02-19
    Rated 5 out of 5 by DonG from Waiting but cannot wait Waiting to brew this. I cannot find apple cider just apple juice. Will this work?
    Date published: 2022-01-20
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    If i accidentally put the yeast under the lid in and when I realized it I put the 04 yeast in as well is it going to ruin the recipe?

    Asked by: Hjkk
    You should be just fine! Cheers!
    Answered by: MRBEER
    Date published: 2022-08-01

    Do we leave the fuggles in the wort for the full duration until bottling?

    Asked by: Kathy Noda
    Yes. Unless a recipe directly states otherwise, hops can be added to the wort in the fermenter. Cheers!
    Answered by: MRBEER
    Date published: 2022-01-10

    It never says what to do with the yeast under the lid of the can. Do we throw it away for this recipe?

    Asked by: Ws6tony
    The online instructions say to sprinkle the yeast on the wort in your fermenter. How else would it ferment?
    Answered by: Harryvince
    Date published: 2021-12-13

    Can unpasteurized apple cider be used ?

    Asked by: Norm 70
    No, because this is added to the wort after boiling, you will want to use apple juice that does not carry a risk of bacterial infection or souring spoilage. Cheers!
    Answered by: MRBEER
    Date published: 2021-11-24

    How does the IBU on this get to be 21 when the IBUs on St Patrick's refill is 50? There are still the same amount of bittering compounds in the beer despite additives that may reduce perceived bitterness.

    Asked by: Nicksbrews
    Hello! In this particular recipe, we are going off of "perceived bitterness" because of the additives and sweetness. This recipe does not present as 40 IBU when brewed. Cheers!
    Answered by: MRBEER
    Date published: 2021-09-24
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