Inky Shadows Imperial Stout Beer Kit

Description

Your Inky Shadows Imperial Stout gives you a robust, full-bodied imperial stout built on dark dry malt extract along with crystal malt, roasted barley, chocolate malt, black malt, and flaked oats. Those specialty grains deliver roast, chocolate, and caramel notes while the oats contribute body and a smooth mouthfeel. Magnum hops supply the bitterness, Centennial adds citrus flavor, and Hallertau provides a floral aroma. The S-04 ale yeast ferments cleanly so the malt character remains prominent in your finished beer.

Your Label Peelers Inky Shadows Imperial 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.

Beer Specifications

• ABV: 8.4%
• Original Gravity: 1.086
• Final Gravity: 1.023
• IBUs: 48
• SRM: 50

Ingredients

Extracts

• 8 lbs. Dark Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb. Crystal Malt (80L)
• 1 lb. Roasted Barley
• 1 lb. Chocolate Malt
• 8 oz. Black Malt
• 1 lb. Flaked Oats

Hops (substitutions based on availability)

• 1 oz. Magnum Hops (Bittering)
• 1 oz. Centennial Hops (Flavor)
• 1 oz. Hallertau Hops (Aroma)

Yeast (substitutions based on availability)

• 1 packet of Dry Ale Yeast (S-04)

Also Included

• 5 oz. Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 1 oz. Magnum Hops (Bittering) - 60 minutes
• 1 oz. Centennial Hops (Flavor) - 15 minutes
• 1 oz. Hallertau Hops (Aroma) - 5 minutes

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!