Treehouse S'more Snacks Porter Beer Kit

Description

Your Treehouse S'more Snacks Porter gives you a rich roasty porter built on Chocolate Malt, Biscuit Malt, and Black Malt for dark malt depth with a touch of sweetness from the Lactose and Maltodextrin. Flaked Oats and Caramel Malt (40L) contribute body and smoothness while Smoked Malt adds a subtle campfire note. Magnum and Fuggle hops supply gentle bitterness, the Lallemand Nottingham yeast ferments clean, and the Toasted Marshmallow Extract added at bottling brings the s'mores character.

Your Label Peelers Treehouse S'more Snacks Porter 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: 7.5%
• Original Gravity: 1.085
• Final Gravity: 1.027
• IBUs: 58
• SRM: 50

Ingredients

Extracts, Lactose, and Maltodextrin

• 6 lbs. Dark Dry Malt Extract
• 1 lb. Lactose
• 8 oz. Maltodextrin

Specialty Grains (combined into one bag)

• 1 lb. Chocolate Malt
• 1 lb. Biscuit Malt
• 1 lb. Black Malt
• 12 oz. Flaked Oats
• 8 oz. Caramel Malt (40L)
• 4 oz. Smoked Malt

Hops (substitutions based on availability)

• 1 oz. Magnum Hops
• 2 oz. Fuggle Hops

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (Lallemand Nottingham)

Also Included

• 5 oz. Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz. Toasted Marshmallow Extract (added during bottling stage)

Instructions

Hop Schedule

• 60 minutes: 1 oz Magnum (Bittering)
• 30 minutes: 2 oz Fuggle (Flavoring)

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, sparge (rinse) with water into the kettle, and discard.
4. Stir in the dry malt extract, lactose, and maltodextrin until fully dissolved.
5. Bring your wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At the 15 minute hop addition also add the 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 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 or until fermentation is complete.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar as well as 4 oz. Toasted Marshmallow Extract. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!