Classes

Recipes

Merchandise

How to Brew

Wine & Mead

Newsletter

About Us

Directions

Contact Us

Cool Runnings Caribbean Stout

Malt Extract:
Dark 9 lbs.
Grain Bill:
British Chocolate Malt 5 oz
American Roasted Barley 5 oz
American Crystal 120L 5 oz
Belgian Special B 5 oz
Hopping Schedule:
#1 Northern Brewer (7.4%) 2.0 oz 60 min
#2 Willamette 0.4 oz 0 min
Starting Gravity:
1.065
Fermentation Temp:
65-75 degrees F
Yeast:
White Labs WLP004 Irish Ale
or Wyeast 1084 Irish Al

Description:

Stronger than the classic Irish Stouts and less bitter, these beers are brewed to suit the taste of those who live in the Islands. Try one and relax, Mon.

Directions:

  1. In a small pot bring 3 or 4 quarts of water to around 150 degrees (bubbles start to form on the bottom.)
  2. Remove from the heat and stir in the specialty grains, cover and steep for 20-30 minutes.
  3. Meanwhile, fill the large brew pot half full with water and apply heat.
  4. When bubbles start to rise from the large pot, turn off the heat and stir in the extract.
  5. After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot.
  6. Add some hot water to the small pot and rinse the grains in the strainer.
  7. Bring what is now called ‘wort’ to a full, roiling boil. Watch for boilovers!
  8. Once the foaming stops, add the contents of the first hop package.
  9. Sanitize your fermenter, strainer, airlock & stopper.
  10. Maintain the boil for one hour, adding hops as per recipe.
  11. When the boil is done, cool the pot in a sink until sides are cool to the touch.
  12. Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
  13. Ferment in the temperature range recommended above.
All Materials Copyright 1995-2008, Culver City Home Brewing Supply Co.