Brewed: 01/09/2010 Bottled: 01/31/2010
I knew I was going to want a special St. Patrick's
Day beer. The logical choice seemed to be to make an Irish Stout and the Mr.
Beer refill: St. Patrick's Irish Stout w/Creamy Brown was as good a place
to start as any. I added some peppermint extract and some brown sugar just to
spice things up a bit and see what it would be like.
I immediately regretted the decision to add the peppermint because it smelled
too strong. It faded a bit, but was still too strong for my first taste test out
of the fermenter. The taste at bottling started making me think of a girl-scout
thin mint ... made me think it was going to be a good dessert beer. Same with
most of my QA tests. By St. Patrick's Day, the peppermint taste had faded enough
that I thought it was perfectly complimenting the dark malts in the beer.
Obviously an example of beer improving as it conditions.
Leprechaun Stout has the dark, robust, rich, creamy roasted and chocolate
malt base of a traditional Irish Stout with enough hoppy bitterness to balance
out the caramel full-bodied sweetness. As a bonus, a touch of peppermint makes
this beer a treat for all.
|Leprechaun Stout --- cost 23.02 |
||40.7 IBU (Rager)
||Alcohol by Volume
||5.71 % |
|BU : GU
||% or IBU|
||Light Dry Extract (8.0 SRM)
|1 lbs 3.4 oz
||Mr. Beer Creamy Brown UME (95.0 SRM)
|1 lbs 3.4 oz
||Mr. Beer St. Pat Irish Stout HME (157.0 SRM)
||Cara-Pils/Dextrine (2.0 SRM)
||Caramel/Crystal Malt - 60L (60.0 SRM)
||Caramunich Malt (56.0 SRM)
||Columbus [14.20 %] (20 min)
||Goldings, East Kent [5.00 %] (5 min)
||Brown Sugar, Dark (50.0 SRM)
||American Ale II (Harvested from TB) (Wyeast Labs #1272) [Starter
125 ml] [Cultured]
Steep grains as desired (30-60 minutes)
grains, and prepare to boil wort
Make starter at
least 2 days before brewing day.
Bring 1 gallon water to 155F. Add specialty
grain in sack to water and steep for 45 minutes. Remove grain sack and let drain
into wort. Add UME, bring wort to boil and add hops at appropriate time
intervals. Boil the brown sugar and peppermint for the last 5 minutes.
in ice bath to less than 80F, and then add to fermenter. Top off with water to
8.5 liters. Aerate and pitch yeast as usual.
Ferment 2-3 weeks.
prime with 2.25 oz table sugar.
||Made starter with 1/2 cups DME and 2 cups water with the top-cropped yeast
from Tweedle Beetle ale.|
||Mixed it up in Rutt. Decided on the peppermint at the very last second.
Hope I do not end up regretting the decision. Measured 1.056 OG. Decided to
leave out of the cooler. Started at right on 62 F. Will let it go wherever it
wants for the temp.|
||Snuck a taste. The peppermint is still there. Probably too strong, but I
think I like it. We will see how it turns out. If too much peppermint, I can
always mix with my Tweedle Beetle Stout.|
||Bottled it up with 1.5 cups water and 2.25 oz sugar. FG at 1.020 which is
pretty bad attenuation. My ABV is 4.69. The peppermint in my sample was not
nearly as strong as the last taste. Still there, though. It will be
interesting to see how strong it is when I taste this for St. Patrick's day.
Got 3 liters and 14 12 oz bottles. Probably could have gotten 15 with an LB,
but decided to drink the whole sample.|
||All the bottles are in the conditioning cooler. Put one in the fridge for a
||Tried the QA sample. Actually quite good. Tastes a lot like a girl scout
thin mint cookie with the peppermint and the dark chocolate of the stout. Not
sure a bunch of people would like this beer, but I think I do. It will be very
interesting to see how a month of conditioning makes the beer taste.|
||Put another 6 in the beer fridge.|
||Another test. About the same. Certainly not an everyday beer, but pretty
||The rest of these went into the beer fridge.|
||Really a nice little treat tonight. Think I should save the rest for St.