DaNewf
Well-Known Member
After bottling an all grain Smithwick's clone (I hope) on Friday I decided I wanted to put another brew down over the weekend. Sizing things up I figured I would not be able to do another all grain batch (time restrictions) so I decided to go with a canned kit since I have not done one in a while.
I bought a can of Cooper's Stout and a bag of Munton's Beer Kit Enhancer. When I got home I decided to see if I had any leftover's from previous batches that I could dump in.
Final ingredient list is as follows:
Cooper's OS Stout Kit
Munton's Beer Kit Enhancer (1kg)
Chocolate Malt (not sure how much but it wasn't a lot)
Crystal 120 (even less than the chocolate)
0.25lb lactose
~150gr fancy molasses (wife had it in the fridge)
Half a 50ml bottle of Top Shef Spirit Essence Swiss Almond Chocolate
Kit yeast
Made up to 21 litres
Saturday night I crushed the grain and steeped it for 30 minutes at 155F in about 2 litres of water (lots of color considering the amount of grain). I rinsed the grain with another litre of hot water before adding the Beer Kit Enhancer, lactose and molasses. I boiled this mess for about 10 minutes to kill any nasties. I briefly considered a hop addition since I have some fuggles and goldings in the fridge but didn't bother in the end.
I emptied the pot and the Cooper's stout can into my DIY fermenter and topped up with cold tap water. At 21 litres the stick on thermometer indicated somewhere between 18-20C so I pitched the yeast, attached my brew belt and tossed the fermenter in the chest freezer. I set the temp controller to 18.5C. I'll ferment at that temperature for 3 week before bottling.
I'll add the Swiss Almond Chocolate essence after a week when I go to remove the Krausen Collar from my fermenter.
All in all it took me a little over two hours from the time I started until I had all the gear cleaned, dried and put away. That's maybe a third of the time it takes me to do an all grain batch.
I'm looking forward to see how this mish-mash turns out (at least 7 weeks from now). I'm curious to see if the molasses will be detectable. I'll try to remember to update this thread at that point.
I bought a can of Cooper's Stout and a bag of Munton's Beer Kit Enhancer. When I got home I decided to see if I had any leftover's from previous batches that I could dump in.
Final ingredient list is as follows:
Cooper's OS Stout Kit
Munton's Beer Kit Enhancer (1kg)
Chocolate Malt (not sure how much but it wasn't a lot)
Crystal 120 (even less than the chocolate)
0.25lb lactose
~150gr fancy molasses (wife had it in the fridge)
Half a 50ml bottle of Top Shef Spirit Essence Swiss Almond Chocolate
Kit yeast
Made up to 21 litres
Saturday night I crushed the grain and steeped it for 30 minutes at 155F in about 2 litres of water (lots of color considering the amount of grain). I rinsed the grain with another litre of hot water before adding the Beer Kit Enhancer, lactose and molasses. I boiled this mess for about 10 minutes to kill any nasties. I briefly considered a hop addition since I have some fuggles and goldings in the fridge but didn't bother in the end.
I emptied the pot and the Cooper's stout can into my DIY fermenter and topped up with cold tap water. At 21 litres the stick on thermometer indicated somewhere between 18-20C so I pitched the yeast, attached my brew belt and tossed the fermenter in the chest freezer. I set the temp controller to 18.5C. I'll ferment at that temperature for 3 week before bottling.
I'll add the Swiss Almond Chocolate essence after a week when I go to remove the Krausen Collar from my fermenter.
All in all it took me a little over two hours from the time I started until I had all the gear cleaned, dried and put away. That's maybe a third of the time it takes me to do an all grain batch.
I'm looking forward to see how this mish-mash turns out (at least 7 weeks from now). I'm curious to see if the molasses will be detectable. I'll try to remember to update this thread at that point.