Velvet Hammer Stout Beer Kit- Extract
Brand : Label Peelers
- SKU:
- LP-Velvet-Hammer-E
- UPC:
- 10766679225300
- Shipping:
- Calculated at Checkout
Your Velvet Hammer Stout Original Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and 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.
Velvet Hammer Stout Beer Kit- Extract delivers a smooth and creamy texture with bold flavors of roasted malt, chocolate, and coffee. This oatmeal stout is rich but approachable, perfect for cozy evenings or hearty celebrations. As you dive into the brewing process, you'll appreciate how the 6 lbs of Briess Dark Dry Malt Extract (DME) lay the foundation for a robust malt character, while the 1 lb of Flaked Oats adds a velvety mouthfeel that enhances the stout's creamy texture. The 1 lb of BRIESS Chocolate Malt, used as a steeping grain, infuses your brew with deep chocolate notes, harmonizing beautifully with the subtle bitterness imparted by 1 oz of East Kent Goldings Hops. To ensure clarity and stability, you'll incorporate 1 tsp of Irish Moss, while 1/2 tsp of Yeast Energizer supports a healthy fermentation process. The included packet of Ale Yeast works its magic, bringing all these elements together into a cohesive and satisfying stout. With the Velvet Hammer Stout Beer Kit, you have everything you need to craft a beer that is both rich in flavor and smooth in texture, making it an ideal choice for those who appreciate a well-rounded stout.
6 lbs Briess Dark Dry Malt Extract (DME)
1 lb Flaked Oats (steeping grain)
1 lb BRIESS Chocolate Malt (steeping grain)
1 oz East Kent Goldings Hops (Bittering)
1 tsp Irish Moss
1/2 tsp Yeast Energizer
1 packet Ale Yeast
Also Included: 5 oz. Priming Sugar and muslin bags
HOPS SCHEDULE
1 oz East Kent Goldings Hops 60 minutes.
INSTRUCTIONS
Prepare Equipment:
Sanitize all brewing equipment thoroughly.
Steep Specialty Grains:
Heat 2.5 gallons of water to 155°F.
Place Flaked Oats and Chocolate Malt in a grain bag. Steep for 20 minutes, then discard grains.
Boil the Wort:
Bring the wort to a boil and add 6 lbs Briess Dark DME, stirring until fully dissolved.
Add 1 oz East Kent Goldings Hops for bittering and boil for 60 minutes.
Add 1 tsp Irish Moss and 1/2 tsp Yeast Energizer with 15 minutes remaining.
Chill and Ferment:
Cool the wort to 65°F and transfer to the fermenter.
Top off with cold water to reach 5 gallons.
Pitch Ale Yeast.
Ferment at 65°F–68°F for 10–14 days or until fermentation is complete.
Packaging:
Bottle with priming sugar or keg the beer, carbonating to approximately 2.5 volumes of CO2.
Allow the beer to condition for 2 weeks before serving.