Brew House Beer Kit Hack – Irish Stout
Brew House Munich Dark Lager kit
12 oz. roast barley (crushed)
8 oz. flaked barley
1 oz. Northern Brewer hops
Safale S-04, Lallemand Windsor, or Wyeast 1084 Irish ale yeast
8 oz. quick oats or flaked oats
12 oz. lactose
Crush (mill) the roast barley and place it, with the flaked barley, in a grain bag. If you wish to make an oatmeal stout (Samuel Smith), include the quick oats. If you have no grain bag, a fine mesh strainer can be used to separate the grains from the liquid later.
Add grain bag to 2 gallons (7.6 L) of cold water in a 3 gallon (or larger) pot.
Place over medium heat and bring temperature to 170°F and hold for 20 minutes, stirring the grain bag occasionally.
Remove and discard grains from the liquid
Add the Northern Brewer hops to the liquid and boil for 20 minutes with no lid on the pot. A hop sock will help keep the hops separated, but is not required. If you want to make a milk stout (similar to Mackeson’s Milk Stout), dissolve lactose in the liquid during the last 5 minutes of the boil.
Remove pot from stove and cool it (an ice bath in the sink works well). Place a lid on the pot as it cools.
Sanitize equipment as per Brew House instructions
Pour wort into fermenter and add pH stabilizer package
Add the steeped grain mixture you made on the stove once it is cooled to the fermenter
Top up with water if necessary to achieve 23 L. Do not forget to add the pH adjustment package (package #1).
Stir vigorously for 1 minute with a sanitized spoon.
Take a specific gravity reading.
Sprinkle yeast over the surface or pour activated Wyeast pouch into wort, do not stir yeast in! (alternatively, follow the rehydration instructions for yeast found on the yeast sachet). Discard Coopers yeast or save in the fridge.
Follow remainder of Brew House instructions.