BBB - Darkest Knight Terminator Stout - All Grain

What's in the Box

INGREDIENTS

Grain Bill: ***Combined into one bag***
- 11 lb Brewers 2-Row Malt 
- 1 lb Caramel 40L Malt 
- 1 lb Chocolate Malt
- 12 oz Caramel Munich 60L
- 8 oz Black Malt 

Hops: ***Substitutions based on availability***
- 1 oz Cascade Hops

Yeast: ***Substitutions based on availability***
- SafAle US-05 Dry Ale Yeast

Also Included:
- Irish Moss/Yeast Energizer Combo (Boil 15 minutes)
- 5 oz. Priming Sugar

Your Brown Box Beer Kit stands out from all the rest. Your grains are crushed to order and your ingredients are packed fresh. Your BBB kit does not sit on a shelf and true to its name, you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Your BBB - Darkest Knight Terminator Stout Clone is as dark as the soul of a moonless dessert night. Rich with complexity it is the perfect mate as smooth as your best moves. An ale for the true stout lover, you will enjoy a wide array of toasted, nutty chocolate and coffee-like flavors.

Beer Style: Dry Stout 
Recipe Type: all-grain
Yield: 5 US gallons

ABV: 6.2% - 6.6%
IBUs: 25
Original Gravity: 1.068 - 1.075
Final Gravity: 1.013 - 1.018
SRM: 44
Disclaimer: All calculations are approximate.

INGREDIENTS

Grain Bill: ***Combined into one bag***
- 11 lb Brewers 2-Row Malt 
- 1 lb Caramel 40L Malt 
- 1 lb Chocolate Malt
- 12 oz Caramel Munich 60L
- 8 oz Black Malt 

Hops: ***Substitutions based on availability***
- 1 oz Cascade Hops

Yeast: ***Substitutions based on availability***
- SafAle US-05 Dry Ale Yeast

Also Included:
- Irish Moss/Yeast Energizer Combo (Boil 15 minutes)
- 5 oz. Priming Sugar

HOP SCHEDULE

- 1/2 oz. Cascade (90 minutes)
- 1/2 oz. Cascade (60 minutes)

INSTRUCTIONS

Prepare Equipment:
Sanitize all brewing equipment thoroughly.

Mash:
Heat 4.5 - 4.75 gallons of strike water to 168°F. *Adjust for your brew system's temperature loss.*
Add crushed grains to your mash tun and mash at 156°F for 90 minutes, stirring occasionally.

Sparge:
Heat 4 gallons of water to 170°F for sparging.
Slowly rinse the grains, collecting about 6.5 gallons of pre-boil wort.

Boil: 90 minutes
Bring the wort to a rolling boil.
Add hops according to the Hop Schedule

Cool and Transfer:
Cool the wort rapidly to 68°F using an immersion or counterflow chiller.
Transfer to a sanitized fermenter and top off to exactly 5 gallons if needed.

Fermentation:
Pitch the yeast into the fermenter.
Ferment at 68°F for 7–10 days or until fermentation is complete.

PACKAGING

Priming for Bottling:
Dissolve 5 oz of priming sugar in 2 cups boiling water and let it cool.
Transfer the beer from the fermenter into a sanitized bottling bucket, leaving behind sediment.
Stir in the priming sugar solution evenly.
Bottle the beer using sanitized bottles and cap them securely.
Store bottles at room temperature for 2-3 weeks for carbonation.

Kegging:
Transfer the beer into a sanitized keg.
Seal and purge oxygen by burping the keg with CO₂.
Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks before serving.