Workout Stout

Workout Stout is rated 4.8 out of 5 by 9.
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Not your typical stout. This beer packs all the flavor and great taste of a stout in a healthy package. At only 96 calories and 5 carbs this beer is perfect for those who love stouts but not all the calories and carbs that come with it. So, now after leg day when you can’t walk you can sit back and enjoy the amazing robust creamy flavors of this brew while your leg muscles get super swol.

$21.95
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90-15273-00
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Workout Stout
Workout Stout

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$21.95

Summary

    What You Get

    1 Can St. Patrick's Irish Stout (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of S-04 Dry Ale Yeast

    1 Packet of No-Rinse Cleanser


    Your Provide

    2 Tablets of Beano


    For Fans Of

    Guinness


    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.030

    Final Gravity: 1.000

    ABV: 4%

    SRM: (Color): 40

    IBU: (Bitterness): 50

    Calories: ~96

    Carbs: ~5


    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,(not needed for this recipe), then place
    the unopened can in hot tap water. 

    2. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring this mixture to a boil,
    then remove from heat.

    3. 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.

    4. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be
    approximately 1 gallon of water

    5. Add 2 Whole Beano Tablets to the 1 gallon of cold water in your fermenter

    6. 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 with cold water to the 8.5-liter mark). 

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

    8. Sprinkle the S-04 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 (20°-25° C), 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 DanC from Workout Stout (slightly modified) I slightly modified this to make it a low(er) carb milk stout by adding some lactose sugar to the brew. I did this to balance out some of the bitterness in the usual stout. It turned out good beyond my expectations. I really didn't know what to expect with adding Beano. In terms of taste, I can't tell that it is there. I would make another batch, except that warmer weather is here.
    Date published: 2021-05-04
    Rated 5 out of 5 by Mt50 from Tasty lo-cal Stout This is a cheap, super easy, tasty low calorie stout. It’s just the basic stout, but with S-04 yeast & adding 2 Beano tablets to the mix. I expected a weaker req with less body, but this is full flavored with just a hint of crispness to the carbonation. I might add Beano to the other stouts I make.
    Date published: 2021-07-04
    Rated 4 out of 5 by Anonymous from Work out curling this muscular stout Have brewed this and if you are a Guiness fan, you'll love this. Smooth and full bodied with a nice frothy head. Great cold weather brew.
    Date published: 2021-02-02
    Rated 5 out of 5 by Anonymous from Excellent Choice Excellent flavor and easy to make! I would recommend this for anyone who is new and loves a strong tasting stout.
    Date published: 2021-03-01
    Rated 5 out of 5 by RLSpeigle from Lite Stout I like stouts, excited about trying this. I’ve never seen a lite stout.
    Date published: 2023-03-31
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    What is the purpose in using Beano in this beer?

    Asked by: Leadfoot
    Beano breaks down some of the larger carbohydrates, that yeast don't eat, into smaller carbs that they will. This will lower the carb load of the finished beer since more of it is fermented into alcohol. It also increases the ABV since those sugars are fermentable. The result is fewer carbs (because of the Beano) and lower calories (less malt needed for the same amount of alcohol). Cheers!
    Answered by: Mr Beer
    Date published: 2023-12-22
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