This is the easiest homebrew beer recipe you will ever make. Andy gave me a can of Munton's Irish Stout a month or so ago and I put it in the closet until just recently, mind
when I finally decided to make it. I had never used this sort of product before. Granted, sale
I am a fan of extract brewing, information pills
but this is an extract that is pre-hopped and contains everything you need to make beer. These cans even come with yeast but this particular one had sat around for a while, so I threw out the yeast that was included and purchased a fresh package of ale yeast from CornyKeg.com.

There was actually one addition I had to make – a kilogram (2.2 pounds) of what Munton's called "brewing sugar." I read the package insert and took it to Maryland Homebrew to get their take on this mystery ingredient. I had never heard of something as generic as brewing sugar before, and neither had the fellow I talked to, but he said it was probably just to give the fermentation a boost, and suggested I get some corn sugar, also known as dextrose. This is a light sugar that will not add much body but will increase the alcohol content of the beer, which is not a terrible thing, I suppose. I forgot to take an initial specific gravity reading with my hydrometer, so I will not be able to accurately measure the alcohol level, but I am hoping for something not too strong, maybe low enough to be a good breakfast stout.

This recipe makes 6 gallons, making it a bit different from the other recipes we have here, so be sure that your fermenter is big enough to handle this amount.

Here are the basic instructions:

1. Use a can of Munton's Irish Stout extract, which is prehopped and has everything in it you will need. Let the can sit in a pot of hot water so it will be easy to pour once you open it.
2. Pour the contents in your sanitized fermenter.
3. Add a kilogram (2.2 pounds) of corn sugar.
4. Mix in a gallon or two of boiling water to dissolve everything.
5. Fill up your fermenter to six gallons with cold water.
6. Add the yeast.
7. Transfer to a secondary fermenter if you choose to after about a week (highly recommended).
8. Use about 3 oz. of priming sugar.
9. Bottle and enjoy!