Velvet Hammer Stout Beer Kit- Extract

Description

Your Velvet Hammer Stout gives you a smooth and creamy texture with bold flavors of roasted malt, chocolate, and coffee. The Briess Dark Dry Malt Extract builds a robust malt base while the Flaked Oats contribute a velvety mouthfeel. Briess Chocolate Malt adds deep chocolate notes, balanced by the subtle bitterness from East Kent Goldings hops. The ale yeast ferments cleanly to complete this rich oatmeal stout.

Your Velvet Hammer Stout 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.

Beer Specifications

• ABV: 5.4% - 5.8%
• Original Gravity: 1.060
• Final Gravity: 1.015
• IBUs: 19
• SRM: 31
• GU/BU: 32
• Plato: 14.7

Ingredients

Fermentables

• 6 lbs Briess Dark Dry Malt Extract (DME)

Specialty Grains (combined in one bag)

• 1 lb Flaked Oats
• 1 lb Briess Chocolate Malt

Hops (substitutions based on availability)

• 1 oz East Kent Goldings Hops (Bittering)

Yeast (substitutions based on availability)

• 1 packet Ale Yeast

Also Included

• 5 oz. Priming Sugar
• Muslin bag
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 60 minutes: 1 oz East Kent Goldings

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Steep Specialty Grains

1. Heat 2.5 gallons of water to 155°F.
2. Place Flaked Oats and Chocolate Malt in a grain bag. Steep for 20 minutes, then discard grains.

Boil the Wort

1. Bring the wort to a boil and add 6 lbs Briess Dark DME, stirring until fully dissolved.
2. Add 1 oz East Kent Goldings Hops for bittering and boil for 60 minutes.
3. Add Irish Moss/Energizer Combo Packet with 15 minutes remaining.

Chill and Ferment

1. Cool the wort to 65°F and transfer to the fermenter.
2. Top off with cold water to reach 5 gallons.
3. Pitch Ale Yeast.
4. Ferment at 65°F–68°F for 10–14 days or until fermentation is complete.

Packaging

1. Bottle with priming sugar or keg the beer, carbonating to approximately 2.5 volumes of CO2.
2. Allow the beer to condition for 2 weeks before serving.