Tsar Bomba Russian Imperial Coffee Stout Beer Kit

Description

Your Tsar Bomba Russian Imperial Coffee Stout gives you a full-bodied dark stout built on dark dry malt extract along with crystal malt, chocolate malt, roasted barley, and black malt. These grains deliver roasted malt and chocolate character while Northern Brewer hops supply bitterness and Cascade hops contribute aroma. You add the dark roast coffee during secondary fermentation to bring roasted coffee notes into the finished beer, with SafAle S-04 yeast providing a clean fermentation profile.

Your Tsar Bomba Russian Imperial Coffee 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: 7.8% - 8.2%
• Original Gravity: 1.083
• Final Gravity: 1.020
• IBUs: 29

Ingredients

Extracts

• 8 lbs Dark Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb Crystal Malt (60L)
• 1 lb Chocolate Malt
• 8 oz Roasted Barley
• 4 oz Black Malt

Hops (substitutions based on availability)

• 1 oz Northern Brewer Hops (Bittering)
• 1 oz Cascade Hops (Aroma)

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (SafAle S-04)

Also Included

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

Not Included in Kit

• 4 oz Dark Roast Coffee (used in secondary fermentation)

Instructions

Hop Schedule

• Northern Brewer Hops (Bittering): 60 minutes
• Cascade Hops (Aroma): 15 minutes

1. Bring 2-3 gallons of water to 150°F and turn off heat source.
2. Steep the crushed grains for 30 minutes. Remove grains and discard when steeping is complete.
3. Add 8 lbs of Dark Dry Malt Extract and stir until dissolved. Once dissolved, bring wort up to a rolling boil.
4. Once boiling, add the 1 oz Northern Brewers Hops and this will start your 60 minute boil.
5. Add 1 oz of Cascade Hops (Aroma) and Irish Moss / Energizer Combo Packet and boil during the last 15 minutes.
6. Remove from heat and cool to 70°F. An immersion chiller or ice bath work well for this.
7. Transfer to a sanitized primary fermenter and top up to 5 gallons with cool water.
8. Pitch the dry ale yeast and ferment at 68°F for 2 weeks or until visible signs of fermentation have slowed.
9. Transfer to a secondary fermenter.
10. Add the 4 oz of Dark Roast Coffee into the secondary fermenter and ferment for an additional week. This coffee should be kept as whole bean to allow for easy transferring with minimal coffee solids transferring on the next step.
11. Transfer your coffee infused beer to a bottling bucket and add the 5 oz priming sugar. Stir until evenly dissolved.
12. Bottle your beer and allow 2 weeks to condition in a cool dark room.
13. Enjoy!