The basis for this beer was a Mountmellick Irish Stout kit. It’s a no-boil kit which comes pre-hopped. I know the readership is going to groan at the idea of using a pre-hopped no boil kit, so in advance: Fuck you.
Alright, now that we’ve got that out of the way, lets get on to the specifics:
- 1 can of Mountmellick Irish Stout
- 1 lbs of crushed chocolate malt steeped at 155F for one half hour
- 2 tbsp hershey’s coca (not hot chocolate)
- 1 tbsp vanilla flavoring
Warm up the stout can in warm water while preparing your grains. Since the yeast is freeze dried, take a cup of warm water, add table sugar, and shake the yeast in. The malt will come to a boil and the hot break won’t be obvious since chocolate malt has a lot of trub to keep the bubbles thick. Do your best. At the end of a half hour, fire up the stove for an hour boil and pull the grains at 170F. Once the boil is done, cool wort and add the stout kit. Use warm wort to wash out stout can. Stir thoroughly. Pour into fermenter. Add cold water (I use a brita filter to get the crap out and soften things up a bit) to the fermenter until you hit just a hair over 5 gallons. Add yeast. Attach airlock.
The adventure here came soon enough: The krausening action was so intense it blew foam out of the airlock. I let it ferment for 10 days and cleaned out the airlock twice more. I use rum and water in the airlock to keep it sterile. After the OG of 1.070 dropped to the FG of 1.025 and seemed to hold, I bottled it. When bottling, add the vanilla and coca to taste, and then add priming sugar and bottle as usual. Mmmm, if it’s as good as it was bottling, this beer is going to be fantastic.