"Black Cat Ale"
Some folks were asking about a recent beer I brewed, so here's the recipe from www.mrbeer.com...
"Black Cat Ale
This spooky pitch-black ale is a malty, roasty English-style brew. The higher alcohol content
makes this brew the perfect warmer for a cool fall night, and a hit at any Halloween party.
Ingredients:
1 can St. Patrick’s Irish Stout
1 can Golden Wheat UME
1/3 oz Willamette Hops
1 cup Honey (you provide)
1 Muslin Hop Bag
Brewing Instructions:
1. Clean and sanitize the following equipment according to your Brew Keg instructions: a pot of
three quart size or greater, a metal spoon or metal whisk, your keg fermenter, keg lid, spigot
assembly, muslin hop bag, and a funnel or cup measure for transferring to the keg fermenter as
well as your can opener. Keep all on a sanitized surface.
2. Place 4 cups of water in the pot. Bring the water to a boil add in the honey and stir to mix well, then remove from heat.
3. Add the St. Patrick’s Irish Stout, Golden Wheat UME and 1/3 oz Willamette hops (in hop bag). Stir with a sanitized spoon or whisk until fully dissolved. This mixture is called the wort.
Note: Hops will appear as green leaf particles and will not dissolve.
4. Add 4 quarts of cold tap water to your sanitized keg fermenter.
5. Add the wort from the saucepan to the brew keg using the funnel or cup measure, and top up
with cold tap water to the 8.5 quart mark. Stir to make sure that the wort is all one temperature.
Preferable temperature is between 70 and 80 degrees.
Warning: If the temperature is too hot, there is risk of killing the yeast.
6. Sprinkle the yeast from the packet on top of the wort. Allow to sit for 5 minutes, then stir the
wort vigorously with the sanitized spoon or whisk.
7. Screw the lid in place and set the keg fermenter in a room with a stable temperature (68 to
76°F is best). Leave the fermenter for at least two weeks, or until the fermentation has ceased.
8. Bottle in PET carbonated beverage bottles or non-screw top beer bottles, using the correct
amount of priming sugar as directed in your Brewing with Mr. Beer booklet. Carbonate as usual,
allow to lager for at least one week before popping the first one open for best results."
"Black Cat Ale
This spooky pitch-black ale is a malty, roasty English-style brew. The higher alcohol content
makes this brew the perfect warmer for a cool fall night, and a hit at any Halloween party.
Ingredients:
1 can St. Patrick’s Irish Stout
1 can Golden Wheat UME
1/3 oz Willamette Hops
1 cup Honey (you provide)
1 Muslin Hop Bag
Brewing Instructions:
1. Clean and sanitize the following equipment according to your Brew Keg instructions: a pot of
three quart size or greater, a metal spoon or metal whisk, your keg fermenter, keg lid, spigot
assembly, muslin hop bag, and a funnel or cup measure for transferring to the keg fermenter as
well as your can opener. Keep all on a sanitized surface.
2. Place 4 cups of water in the pot. Bring the water to a boil add in the honey and stir to mix well, then remove from heat.
3. Add the St. Patrick’s Irish Stout, Golden Wheat UME and 1/3 oz Willamette hops (in hop bag). Stir with a sanitized spoon or whisk until fully dissolved. This mixture is called the wort.
Note: Hops will appear as green leaf particles and will not dissolve.
4. Add 4 quarts of cold tap water to your sanitized keg fermenter.
5. Add the wort from the saucepan to the brew keg using the funnel or cup measure, and top up
with cold tap water to the 8.5 quart mark. Stir to make sure that the wort is all one temperature.
Preferable temperature is between 70 and 80 degrees.
Warning: If the temperature is too hot, there is risk of killing the yeast.
6. Sprinkle the yeast from the packet on top of the wort. Allow to sit for 5 minutes, then stir the
wort vigorously with the sanitized spoon or whisk.
7. Screw the lid in place and set the keg fermenter in a room with a stable temperature (68 to
76°F is best). Leave the fermenter for at least two weeks, or until the fermentation has ceased.
8. Bottle in PET carbonated beverage bottles or non-screw top beer bottles, using the correct
amount of priming sugar as directed in your Brewing with Mr. Beer booklet. Carbonate as usual,
allow to lager for at least one week before popping the first one open for best results."
posted by John Derrick | 11:22 AM
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