SPDS

The St. Patrick's Day Stout went to the refrigerator on Quinquagesima, or Shrove Sunday, which fell this year on 22 February. It should be ready by the full moon.

a.d. VIII Kal. Mar.

Carboy to keg

Today I kegged the St. Patrick's Day Stout (no. 165). It was a little short of the opaque black I like in a stout so I cooked up a batch of black malt and malt extract. I soaked 1/4 pound of Carafa 2 (Weyermann organic from 7 Bridges) in a quart of warm water. The crushed malt was in a cloth straining bag, and the process was not unlike steeping a tea bag. I warmed up the water and added 200 grams (just about 7 oz.) of dried malt extract. I boiled the whole concotion for about 15 minutes. The brewery smelled of chocolate for the rest of the afternoon. As I siphoned the brew into the priming bucket, I added the priming mixture. It seemed to do the trick. A much darker brew went into the kegs! I could have added more, in fact. The beer finished at 1.012 (3ºP) and I should expect no more than 4% abv. This is almost a "session" beer, but with typical FSB rule-bending, it will be a dark lager and not a light ale. I think it will be quite refreshing and delicious and can't wait to try it.


a.d. VI Id. Feb.